1. Puree the mango and pawpaw together with the lemon juice.
1 large mango, peach (peeled, chopped)
1 pawpaw (peeled, chopped)
1 tablespoon lemon juice
4 egg yolks
3/4 cup sugar, icing
1/2 cup cream, thickened
1/4 cup milk, coconut fresh
1 tablespoon almonds, ground
for garnishing: fresh fruit or mint sprigs
2. 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.
3. Pour the mixture into a mould or freezer tray and freeze for 2-3 hours.
4. To Serve: Dip the mold into hot water for 30 seconds before turning out, or scoop out as ice cream balls. Garnish with fruit or fresh mint sprigs.
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