Mango Coconut Ice Cream

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 5 egg yolks
• 125 ml caster sugar
• 400 ml coconut cream
• 1 (425 g) can sliced drained mangoes (or the fresh equivalent)
• 85 ml lemon juice
• 300 ml thickened cream

Recipe

• 1 beat the egg yolks and sugar together in a mixer until fluffy.
• 2 bring the coconut cream to a boil in a saucepan, or in a microwave on high for two minutes.
• 3 beat the hot coconut cream into the egg mixture while the mixer is running.
• 4 separately, blend the mangoes and lemon juice until smooth.
• 5 also beat the cream in a small bowl until it forms soft peaks.
• 6 fold the mango mixture and cream into the egg yolk mixture.
• 7 pour the whole thing into a cake dish or loaf pan.
• 8 cover with foil and freeze until firm, stirring with a fork every half hour to make sure it ends up smooth.
• 9 serve sprinkled with toasted coconut.