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10 December 2012,01:31 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
5 minutes

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.


  • 450 grams sliced mangoes, drained
  • 100 grams caster sugar 
  • 450 grams coconut cream
  • 75 ml lemon juice 
  • 5 egg yolks
  • 300 grams thickened cream

1 comment for “Mango Coconut Ice-Cream”

  • kriss
    Posted 11 July 2013 at 02:59:16


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