Mango Ice-Cream

1 Peach mango peeled chopped

1 Pawpaw peeled chopped

1 tb Lemon juice

4 Egg yolks

2/3 c Icing sugar

1/2 c Thickened cream

1/4 c Fresh coconut milk

1 tb Ground almonds

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

with fruit or fresh mint sprigs. Typed for you by Sherree Johansson.