Food in Malaysia, as I have already said is amazing. The fruit and veg here is something to experience, from Durian, the king of fruits (still need to give this a go – maybe tonight!) to different types of bananas, who knew! But it is the queen of fruit that I chose to experiment with first, and vegan ice cream is the recipe of the day. Mangosteen is a fruit I’d never seen or heard of until Instagram, social media can be educating too! I spotted a pic of the queen of fruits with the tag line, ‘one of the best fruits ever!’ Out on an adventure at a green market I spotted them – a basket for RM10 (under £2), cue me promptly snapping them up. Their intended destiny – Non-dairy ice cream. I wanted to try making ice cream for the first time without milk and without an ice cream maker, yes I like a challenge.
Surprisingly it was a success. It tastes good, with a texture somewhere between sorbet and ice-cream, and best of all it was relatively low maintenance. Try it with dark chocolate
2 cups of mangosteens (substitute with mango if they are out of season or not available near you) 1 cup coconut milk 1/2 cup natural cane sugar (any sugar will do) >prep 15 mins and stirring every 30 min’s for 3 hrs if you don’t have an ice cream maker.
Start by slicing into the outer shell and prise open the skin to reveal the bulbs. I did this in the sink as the shell can stain! Carefully look for the seed/s and remove (these are the hard bits within the flesh of the fruit) Boil up the coconut milk in a pan with the sugar, stir until dissolved. Add this and the fruit to a blender to get a smooth consistency. Place in container and freeze. Every 30 mins take out and give it a good stir, do this for 3 hrs – I used a timer to ensure I didn’t forget. To see my other adventures in cooking visit… Recipes