Mango Ice-Cream Recipe - Cooking Index
Mango Ice-Cream Recipe - Cooking Index
| 1 | Peach mango peeled chopped | |
| 1 | Pawpaw peeled chopped | |
| 1 tablespoon | 15ml | Lemon juice |
| 4 | Egg yolks | |
| 2/3 cup | 131g / 4.6oz | Icing sugar |
| 1/2 cup | 118ml | Thickened cream |
| 1/4 cup | 59ml | Fresh coconut milk |
| 1 tablespoon | 15ml | Ground almonds |
| Garnish | ||
| Fresh fruit or mint sprigs |
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.
Source:
Emeril Lagasse
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