MANGO COCONUT ICE-CREAM
Serves :
6
Preparation Time :
Cooking Time :

Preparation Method :
- Blend the mangoes and juice until smooth. Bring coconut cream to boil in a saucepan.
- Beat egg yolks and sugar in small bowl, until light and fluffy.
- Gradually beat hot coconut cream into egg mixture. Transfer mixture to large bowl.
- Beat the cream in a bowl until soft peaks form. Fold mango mixture and cream into egg mixture.
- Pour mixture into loaf pan; cover with foil. Freeze until firm. Serve sprinkled with toasted coconut.
INGREDIENTS
- 450 grams sliced mangoes, drained
- 100 grams caster sugar
- 450 grams coconut cream
- 75 ml lemon juice
- 5 egg yolks
- 300 grams thickened cream
2 comments for “Mango Coconut Ice-Cream”
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hi
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