Mango Coconut Ice Cream

1. 1

   Beat the egg yolks and sugar together in a mixer until fluffy.

2. 2

   Bring the coconut cream to a boil in a saucepan, or in a microwave on high for two minutes.

3. 3

   Beat the hot coconut cream into the egg mixture while the mixer is running.

4. 4

   Separately, blend the mangoes and lemon juice until smooth.

5. 5

   Also beat the cream in a small bowl until it forms soft peaks.

6. 6

   Fold the mango mixture and cream into the egg yolk mixture.

7. 7

   Pour the whole thing into a cake dish or loaf pan.

8. 8

   Cover with foil and freeze until firm, stirring with a fork every half hour to make sure it ends up smooth.

9. 9

   Serve sprinkled with toasted coconut.

* Per serving · 4 servings · Values may vary.

No additional tips available.