Mango Ice-Cream
Mango Ice-Cream recipe
Yield
6 servingsPrep
20 minCook
15 minReady
3¾ hrsLow Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
peach mango
peeled, chopped |
* | |
| 1 |
paw-paw
peeled, chopped |
* | |
| 1 | tablespoon |
lemon juice
|
|
| 4 | large |
egg yolks
|
*
|
| ⅔ | cup |
powdered sugar
|
|
| ½ | cup |
cream
thick |
|
| ¼ | cup |
coconut milk
fresh |
|
| 1 | tablespoon |
almonds
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
peach mango
peeled, chopped |
* |
| 1 | each |
paw-paw
peeled, chopped |
* |
| 15 | ml |
lemon juice
|
|
| 4 | each |
egg yolks
|
*
|
| 158 | ml |
powdered sugar
|
|
| 118 | ml |
cream
thick |
|
| 59 | ml |
coconut milk
fresh |
|
| 15 | ml |
almonds
ground |
|
Directions
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.
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.
