Mango and Coconut Ice cream Recipe
Mangoes, ripe 2 medium
Lemon juice 2 teaspoons
Coconut milk 1 cup
Milk 1 cup
Cornflour 3 tablespoons
Sugar ½ cup
Salt ¼ teaspoon
Coconut, scraped 2 tablespoons
Egg whites 2
Fresh cream ½ cup
1.Peel mangoes and make a puree of the pulp with lemon juice. Set aside.
2.Mix together coconut milk and half the milk in a saucepan.
3.Dissolve the cornflour in the remaining milk and add sugar and salt. Add this to the coconut milk mixture and cook over low heat, stirring constantly, until a thick custard is formed.
4.Add the scraped coconut. Mix and set aside to cool.
5.Add the mango puree and mix well. Pour into a lidded bowl and place in the freezer until half frozen.
6.Beat egg whites until soft peaks are formed. Beat cream.
7.Transfer the mango mixture to another bowl. Add the beaten egg whites and mix until smooth. Fold in the beaten cream and mix well.
8.Freeze this mixture for three hours. Remove from the freezer and beat again till smooth.
9.Return to the freezer until well frozen.