Mango sorbet( Kem Xoài)

Summer is coming and mango is on the peak of its season.No one could resist such deliciously sweet and sour mango taste. Thus, making mango sorbet in summer is a hit for your family with a wonderful combination between fresh mango and cool ice. Cheap to buy,easy to do,just one click, and a natural home made sorbet is free to go....Oops!Did i say to much?...Try and experience the difference,guarantee that you would go no where for the best sorbert....hehhe...

INGREDIENTS:
- 500 gr mango

- 150 gr water
- 50 gr sugar (or adjust your taste)
- 100 gr mango cube for sorbet's filling


PREPARATION:
- For an easier peeling method, simply slice off the fattest part, sometimes called the “cheek”, of both sides of the mango.
- Now score the “cheek”. That means to make shallow cuts with a paring knife. Make each cut about ½ inch apart, and then turn the “cheek” and make perpendicular cuts as well

- Once scored, press the back side of the mango so that all the flesh is standing at attention. Then trim off the flesh from the skin.

- Mix well mango,water and sugar in the blender

- Until it looks smooth and nice

- Place in an ice cream maker and let it run for 1 hour. Then put in mago cubes and let it run for additional 5 mins

- Freeze thoroughly

Vietnamese banana ice cream(Kem chuối)

Remind me of the childhood, i always went to the grocery store after school for this ice cream.At that time it was 2 cents i guess...It is a extremely thin layer of ice cream,hold by a small long stick and covered with a clear wrap. That's why they sell it for a very cheap price...of course,for the kids like me. I could never forget the mouthwatering taste....Cool me down immediately in such scorching weather.

INGREDIENTS: (make 12)
- 6 ripe plaintains ( or whatever banana you have but plaintains taste the best)
- 200 ml coconut milk
- 100 ml water
- 1tsp vanilla
- 3 tbsp tapioca starch
- 70 gr roasted crushed peanut (approximately)
- 70 gr shredded coconut (approximately)

- 12 sandwich zip lock bags

PREPARATION:
- marinate plaintains with 3tbsp sugar for 1 hour and then slice them
- Mix and heat up the coconut milk, vanilla and water
- In a small bowl, mix the tapioca starch and 5tbsp of water
- When the coconut mixture boils, fastly pour in the tapioca mixture and mix throughly until the coconut gets very thick

- Leave to cool.
- Place 2-3 slices in the bag
- Use the roller to flatten the slices

- Fill up the bag with peanuts and coconut
- Pour in 3-5 tbsp of coconut mixture and flatten the bag
- Freeze the ice cream overnight.
-Enjoy!