Fresh Mango Ice Cream With A Tropical Fruit Relish
Instructions:
- 2 Pound Chopped fresh mango
- 3 Cup Sugar
- 1/2 Cup Water
- 1 Quart Cream
- 8 Egg yolks
- 1/2 Cup Small−diced mango
- 1/2 Cup Small−diced papaya
- 1/2 Cup Small−diced fresh pineapple
- 1/2 Cup Small−diced kiwi
- 2 Tablespoon Chiffonade of fresh mint
- 1/4 Cup Toasted coconut
- In a saucepan, combine the mango, sugar and water. Over medium−low heat, simmer the liquid for about 5 minutes, to infuse the flavors.
- Remove from the heat and cool completely. In a food processor, fitted with a metal blade or blender, puree half of the mixture until smooth.
- Remove from the processor and set aside.
- Add the remaining mango mixture to the processor and pulse several times, where the mixture is lightly chunky. Remove from the processor and set aside.
- In another saucepan, add the cream. Bring the liquid to a gentle boil. Whisk the egg yolks together.
- Whisk 1 cup of the hot cream into the egg mixture.
- Mix thoroughly. In a steady stream, slowly add the egg mixture to the hot cream mixture.
- Continue to cook for 4 minutes, stirring occasionally. Remove from the heat and stir in chunky mango mixture. Cool completely.
- Add the mango/cream mixture to the electric ice cream mixture. Process according to manufacturer\'s directions.
- In a small bowl, toss the diced fruit, mint and coconut together. Mix thoroughly.
- To serve, spoon the puree of mango in the center of each dessert bowl. Place a scoop of the ice cream in the center of each sauce.
- Spoon the relish over the ice cream and serve. This recipe yields 6 servings.