Mango Ice-Cream

3 hours Prep: 20 minutes Cook: 15 minutes

115 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1	each	peach mango	peeled, chopped
1	each	paw-paw	peeled, chopped
1	tablespoon	lemon juice
4	each	egg yolks
2/3	cup	powdered sugar
1/2	cup	cream	thick
1/4	cup	coconut milk	fresh
1	tablespoon	almonds	ground

Directions

Puree the mango and pawpaw together with the lemon juice.

Beat the eggs and icing sugar in the top of a double boiler until the eggs are pale and thick.

Remove from the heat, pour into a bowl and continue to beat until the mixture is cool.

Fold the fruit puree into the egg mixture and add the cream, coconut milk and almonds.

Pour the mixture into a mould or freezer tray and freeze for 2-3 hours.

To serve: dip the mould into hot water for 30 seconds before turning out, or scoop out as ice cream balls.

Garnish with fruit or fresh mint sprigs.

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Nutrition Facts

Serving Size 46g

Amount per Serving

Calories 115 50% of calories from fat

	% Daily Value*
Total Fat 6.0g	10%
Saturated Fat 4.0g	21%
Trans Fat 0.0g
Cholesterol 13mg	4%
Sodium 9mg	0%
Total Carbohydrate 15.0g	5%
Dietary Fiber 0.0g	1%
Sugars 13.0g
Protein 1.0g	2%

Vitamin A	3%		Vitamin C	2%
Calcium	2%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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