ไอศกรีมมะม่วง whey protein 
Mango Whey Protein Ice Cream
Tired of the usual whey protein? I wanted a sweet treat that also boosts protein intake—convenient and super happy! During lockdown, I craved mango ice cream from Swensen's.
Mango Whey Protein Ice Cream
Tired of the usual whey protein? I wanted a sweet treat that also boosts protein intake—convenient and super happy! During lockdown, I craved mango ice cream from Swensen's.
Cooking Instructions
- 1
Prepare the ripe mangoes by cutting them into small pieces and freezing them overnight.
- 2
Get the blender and all ingredients ready because you need to blend quickly before the mangoes melt, so you don't waste time searching for ingredients.
- 3
Pour everything in at once.
- 4
Blend slowly, pausing the blender as needed, and use a spoon to stir. It will be a bit difficult to blend because we're aiming for a thick, melted ice cream texture. If the blender gets stuck, use a spoon to push the mangoes down and continue blending until smooth and thick, like melted ice cream.
- 5
Pour into a container. It will be thick, as shown in the picture. Use a spoon to smooth the surface, then freeze immediately.
- 6
Wait for the ice cream to harden. Depending on your freezer and container, it may take over 10 hours to fully harden. In the picture, it took 7 hours and wasn't fully hard, but still edible. Choose the harder spots to eat.
- 7
Scoop the ice cream into balls and serve with sticky rice (the sticky rice doesn't have added coconut milk, but we sprinkle pink salt instead for a salty contrast to the sweet ice cream, reducing coconut fat).
- 8
Note: You can adjust the ingredient proportions based on the desired thickness of the ice cream, the blender's capability, and taste. Taste before pouring into the container.
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