Instructions
1. Puree the mango and pawpaw
together with the lemon juice.
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.
