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1
In a saucepan, combine the mango, sugar and water.
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2
Over medium-low heat, simmer the liquid for about 5 minutes, to infuse the flavors.
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3
Remove from the heat and cool completely.
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4
In a food processor, fitted with a metal blade or blender, puree half of the mixture until smooth.
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5
Remove from the processor and set aside.
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6
Add the remaining mango mixture to the processor and pulse several times, where the mixture is lightly chunky.
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7
Remove from the processor and set aside.
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8
In another saucepan, add the cream.
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9
Bring the liquid to a gentle boil.
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10
Whisk the egg yolks together.
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11
Whisk 1 cup of the hot cream into the egg mixture.
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12
Mix thoroughly.
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13
In a steady stream, slowly add the egg mixture to the hot cream mixture.
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14
Continue to cook for 4 minutes, stirring occasionally.
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15
Remove from the heat and stir in chunky mango mixture.
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16
Cool completely.
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17
Add the mango/cream mixture to the electric ice cream mixture.
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18
Process according to manufactures directions.
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19
In a small bowl, toss the diced fruit, mint and coconut together.
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20
Mix thoroughly.
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21
To serve, spoon the puree of mango in the center of each dessert bowl.
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22
Place a scoop of the ice cream in the center of each sauce.
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23
Spoon the relish over the ice cream and serve.
