Mango Ice-Cream

Directions

1. 1
   Puree the mango and pawpaw together with the lemon juice.
2. 2
   Beat the eggs and icing sugar in the top of a double boiler until the eggs are pale and thick.
3. 3
   Remove from the heat, pour into a bowl and continue to beat until the mixture is cool.
4. 4
   Fold the fruit puree into the egg mixture and add the cream, coconut milk and almonds.
5. 5
   Pour the mixture into a mould or freezer tray and freeze for 2 to 3 hours.
6. 6
   To serve: dip the mould into hot water for 30 seconds before turning out, or scoop out as ice cream balls.
7. 7
   Garnish with fruit or fresh mint sprigs.