Mango Ice-Cream recipe
Purée 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 purée 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 to 3 hours.
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.