Chef Ravneet's Thai Mango Ice Cream And Salad Looks Tempting
Image Credit: Shutterstock, A refreshing salad for summer

Today, we are featuring Chef Ravneet (founder of Fleurons India), sharing her experience with Thai cuisine with the best of her two recipes.

"Post partition, half of our family shifted to Thailand. So till today, most of our food has a Thai touch. Whether it is a staple of Phat, Glass noodles or my mother’s authentic Peanut Salad, every celebration has a Thai dish. Even our fridge stores multiple bottles of authentic Thai Sweet Chilli sauce. And sometimes we have it paranthas with it! (Try it, it’s surprisingly pleasant!) In addition, our fond memories of Thailand include its icecreams and plenty of salads. So, using the best quality mangoes, let’s go ahead and create a Thai mango salad and a mango ice cream!" says Chef Ravneet. 


Made on the notes of Thailand’s famous Som Tam salad, this salad has been a staple during summers. You can use mangoes, cucumbers, carrots, tomatoes, and cilantro, with Thai Sweet Chilli sauce's sweet and spicy dressing. You can make this at home or purchase it from the market and add it to your salad. Just make sure to buy the authentic one!


  • 1 cucumber
  • 2 large carrots
  • 1 mango
  • Few cherry tomatoes
  • Peanuts


  • 1 tablespoon soy sauce
  • 1/2 tablespoon sugar
  • 1/2 garlic clove
  • 1/4 tsp red chilli flakes
  • Lemon


  • Coriander
  • 1 – 2 lemon slices
  • Cherry tomatoes


  1. Make the dressing by mixing soy sauce, sugar, minced garlic, chilli flakes and a little lemon juice in the bowl.
  2. Keep it aside until the sugar dissolves completely
  3. Wash the mangoes, peel them and slice them. You can also chop the mangoes if you want.
  4. Wash, peel and slice the cucumber and carrots
  5. Mix everything in a bowl.
  6. Mix and pour the dressing on the mango and the vegetable mix.
  7. Mix it well and garnish it with coriander leaves, crushed or whole peanuts.


This easy to make recipe will only take you a few minutes in the kitchen. You can even make this comfortably in your dining room, so you don’t have to enter your hot kitchen during the day! 


  • 1 large mango ( 1 cup mango pulp)
  • 1/2 can of condensed milk
  • 1 cup heavy cream or whip cream


  1. Firstly, wash, peel and cut the mango.
  2. Put it in the blender to make a pulp. (The consistency should be thick)
  3. Add the pulp, condensed milk, and the heavy cream to a bowl.
  4. Beat the mixture until stiff peaks. Make sure to start at a low speed.
  5. Transfer it to a loaf pan or any baking tin.
  6. Cover it with cling film and ensure it should touch the ice cream.
  7. Freeze it for a good 4-5 hours or until set.


  1. You can also add a few mango chunks for that extra flavour.
  2. Ensure the cling film is proper; otherwise, the ice cream will have ice crystals which can damage the final product.
  3. You can also use yellow for the desired colour; otherwise, it is unnecessary.
  4. All the ingredients should be chilled and not frozen.

Shall you want to make a dairy free mango ice cream, substitute condensed milk with canned coconut milk, and add 50g of powdered sugar to it? Then, you can use a soy based whipped cream instead of a dairy based one. 

Note: You can constantly adjust the sweetness of the ice cream by tasting it as you make it.