Tuesday, June 7, 2016

Mango Ice Cream Without the Usual Allergens

     If you've ever enjoyed mango sticky rice in a Thai restaurant, you know that the stickiness and mildness of rice, the rich creaminess of sweetened coconut milk and the lushness and complex fruitiness of mango are perfect together. This recipe combines rice, coconut milk and mango in an ice cream that is rich, soft, and very smooth. 

     1/2 c. sweet rice flour
     1 c. sugar (See Sugar in the Glossary)
     *1 c. rice syrup
     1 can coconut milk  (See Coconut and Milk in the Glossary)
     3 c. mango (peeled, seeded and food-processed ) (See Produce in the 
     1Tb. freshly squeezed lemon juice (See Juice in the Glossary)

     Put the coconut milk, rice flour, sugar and rice syrup in a medium saucepan and bring to a boil, stirring constantly. The mixture should turn pretty thick. Chill. Stir in the mango and lemon juice and freeze in an ice cream maker.

*Note that some rice syrup is not gluten-free, as the processing involves enzymes which may have been derived from barley. Watch for gluten-free syrup if this is an issue.