FOOD & DRINK

Thai food blogger creates dairy-free mango ice cream

Jam Sanitchat somehow manages to run a restaurant (Thai Fresh, 909 W. Mary St.), teach cooking classes, raise a toddler and keep up a food blog (thaicookingwithjam.blogspot.com). Sanitchat opened Thai Fresh in South Austin less than a year ago, but her blog has been around since early 2008 as a place for the Bangkok-born chef to share recipes, gorgeous photos of food and information about Thai ingredients, dishes and cooking techniques.

Sanitchat, who received a master's degree in communication from the University of Texas, was looking for a way to use up several mangoes before they went bad. She couldn't find a recipe for dairy-free mango ice cream, so she made up her own, which resulted in a not-too-sweet dessert that she could serve with sticky rice.

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— Addie Broyles

Coconut Mango Ice Cream

6 cups coconut cream (you can use coconut milk if you can't find coconut cream)

2 cups sugar

3 mangoes, cut into small pieces

Pinch of salt

3 Tbsp. lime juice

Put everything in a pot, bring it to a boil and let simmer for a few minutes. Blend in a blender or food processor (keep some full pieces of mango so there are pieces in the ice cream, too). Then just follow your ice cream maker directions. Serve with sweet sticky rice. Makes 2 quarts.

— Jam Sanitchat, Thai Cooking With Jam