Fresh Mango Ice Cream With A Tropical Fruit Relish

Recipe Ingredients

2 lbs	908g / 32oz	Chopped fresh mango
3 cups	594g / 20oz	Sugar
1/2 cup	118ml	Water
1		Cream
8		Egg yolks
1/2 cup	73g / 2.6oz	Small-diced mango
1/2 cup	73g / 2.6oz	Small-diced papaya
1/2 cup	73g / 2.6oz	Small-diced fresh pineapple
1/2 cup	73g / 2.6oz	Small-diced kiwi
2 tablespoons	30ml	Chiffonade of fresh mint
1/4 cup	23g / 0.8oz	Toasted coconut

Recipe Instructions

In a saucepan, combine the mango, sugar and water. Over medium-low heat, simmer the liquid for about 5 minutes, to infuse the flavors. Remove from the heat and cool completely.

In a food processor, fitted with a metal blade or blender, puree half of the mixture until smooth. Remove from the processor and set aside. Add the remaining mango mixture to the processor and pulse several times, where the mixture is lightly chunky. Remove from the processor and set aside.

In another saucepan, add the cream. Bring the liquid to a gentle boil. Whisk the egg yolks together. Whisk 1 cup of the hot cream into the egg mixture. Mix thoroughly. In a steady stream, slowly add the egg mixture to the hot cream mixture. Continue to cook for 4 minutes, stirring occasionally. Remove from the heat and stir in chunky mango mixture. Cool completely. Add the mango/cream mixture to the electric ice cream mixture. Process according to manufacturer's directions. In a small bowl, toss the diced fruit, mint and coconut together. Mix thoroughly.

To serve, spoon the puree of mango in the center of each dessert bowl. Place a scoop of the ice cream in the center of each sauce. Spoon the relish over the ice cream and serve.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B53 broadcast 09-03-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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