Mango Ice-Cream

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

1. Puree the mango and pawpaw together with the lemon juice.
2. Beat the eggs and icing sugar in the top of a double boiler until the eggs are pale and thick.
3. Remove from the heat, pour into a bowl and continue to beat until the mixture is cool.
4. Fold the fruit puree into the egg mixture and add the cream, coconut milk and almonds.
5. Pour the mixture into a mould or freezer tray and freeze for 2 to 3 hours.
6. To serve: dip the mould into hot water for 30 seconds before turning out, or scoop out as ice cream balls.
7. Garnish with fruit or fresh mint sprigs.

mango, pawpaw, lemon juice, egg yolks, powdered sugar, cream thick, coconut milk, almonds ground

Taken from recipeland.com/recipe/v/mango-ice-cream-37523 (may not work)