4 egg yolks
2/3 c icing sugar
2 c mango puree
1 tbsp lemon juice
1/2 c coconut cream
1/2 cream
Method:
- Place egg yolks and icing sugar in a medium heatproof bowl, Stand over pan of simmering water, beat till eggs are thick and creamy.
- Remove from heat, continue beating for about 1 min longer or till cool.
- Place mango puree, juice, coconut cream and cream into a large bowl and mix well.
- Use a metal spoon , fold in the egg mixture gently.
- Spoon into a 1 litre capacity rectangular tin.
- Cover with foil and store in freezer for about 3 hours or till mixture is almost frozen.
- Transfer to large mixing bowl. Use electric beaters, beat on high speed till smooth. Return mixture to container, cover it with foil and store in freezer for 5 hours or overnight.
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