Vietnamese · Dessert
Soursop Ice Blend
A Vietnamese street-style blended ice drawing on the sinh tố tradition, where ripe tropical fruit, condensed milk and crushed ice are whipped together into a thick, spoonable slush. This version leans on soursop's characteristic tart-sweet, custardy flavour (approximated here with mango), brightened with lime and rounded out with condensed milk for the creaminess that defines Vietnamese fruit ices.
$0
10 minsPrep
0 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
103Calories
1.2gProtein
1gFat
23.6gCarbs
22.6gSugar
0.7gFiber
13mgSodium
3mgChol
0.5gSat Fat
119mgPotassium
34mgCalcium
0.1mgIron
0mcgVitamin B12
18mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Peel and chop the frozen mango-style fruit flesh into rough chunks (90g) and keep it in the freezer until ready to blend.
2
Add the frozen fruit, 70g chilled water, 22g sugar, 20g condensed milk and 10g lime juice to a blender.
3
Add 28g crushed ice and blend on high until the mixture is thick, pale and slushy, scraping down the sides once or twice to catch any unblended fruit fibres.
4
Taste and adjust with an extra squeeze of lime if the mix tastes flat, blending briefly again to combine.
5
Pour the blended ice straight into two short glasses or a shallow tray, and if using a tray, scrape with a fork into coarse crystals before serving.
6
Serve immediately with a spoon and straw while still frosty and semi-liquid.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.2 oz90g peeled, chopped, frozen (used in place of soursop pulp as closest available palette fruit) mango
- 2.5 oz70g chilled water
- 0.8 oz22g sugar white
- 0.7 oz20g condensed milk
- 0.4 oz10g freshly squeezed lime juice
- 1 oz28g crushed ice
