---------- Recipe via Meal-Master (tm) v8.02
  
       Title: MANGO ICE-CREAM
  Categories: Desserts
       Yield: 1 servings
  
       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.
  
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