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Ingredients
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Sorbet base
Fruit and toppings
Sundae assembly
Method
Sorbet base preparation
Make Thai tea base
Brew Thai tea concentrate following package instructions but use half the sugar. Combine tea with water and stir in tamarind paste until fully dissolved. Add lime juice and adjust sweetness with additional sugar if needed.
Chill base
Cool the tea-tamarind base in the refrigerator for at least 1 hour, then chill in the freezer for 15 minutes to ensure it is very cold before churning.
Churn sorbet
Pour the chilled base into an ice cream maker. Add coconut milk gradually to create a smoother texture if your machine supports it. Churn until sorbet firms up, about 20–25 minutes. Transfer to a freezer-safe container and freeze until firm, about 2–3 hours.
Fruit and toppings preparation
Prepare mango
Peel and dice mango flesh into small cubes (about 1 cm). Set aside.
Coconut chips
Lightly toast coconut chips in a dry skillet over medium heat until fragrant and lightly golden, about 2–3 minutes. Remove and cool.
Sundae assembly
Assemble bowls
Place 1 scoop or 1 generous portion of vanilla ice cream in each serving dish or bowl.
Add sorbet
Scoop a generous portion of Thai tea-tamarind sorbet on top of or alongside the ice cream.
Add mango and coconut
Scatter diced mango around the sorbet and ice cream. Drizzle palm sugar syrup over the frozen dessert if desired. Garnish with toasted coconut chips and mint leaves.