Mango Coconut Ice Cream
Contributed by Virginia Hirons


5 egg yolks
1 can coconut cream
1 pint whipping cream
1/2 cup sugar
6 sliced mangos


Beat egg yolks and sugar in small bowl with electric mixer until light and fluffy. Bring coconut cream to boil in small saucepan (or microwave on HIGH for 2 minutes). Gradually beat hot coconut cream into egg yolk mixture. Transfer mixture to large bowl. Blend or process mangos and lemon juice until smooth. Beat cream in small bowl until soft peaks form. Fold mango mixture and cream into egg yolk mixture. Pour mixture into loaf pan, cover with foil. Freeze until firm. Serve sprinkled with toasted coconut, if desired. Serves 6. Recipe can be made 3 days ahead;keep covered, in freezer.

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