Mango Ice-Cream

1. 1

   Puree the mango and pawpaw together with the lemon juice.

2. 2

   Beat the eggs and icing sugar in the top of a double boiler until the eggs are pale and thick.

3. 3

   Remove from the heat, pour into a bowl and continue to beat until the mixture is cool.

4. 4

   Fold the fruit puree into the egg mixture and add the cream, coconut milk and almonds.

5. 5

   Pour the mixture into a mould or freezer tray and freeze for 2 to 3 hours.

6. 6

   To serve: dip the mould into hot water for 30 seconds before turning out, or scoop out as ice cream balls.

7. 7

   Garnish with fruit or fresh mint sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.