Coconut And Mango Ice Cream With Nuts

Mango cream formula without using cream machine, you do not need to arrange time to get the cream soup to re-whip, remove the stone. Ice cream after a few hours in the refrigerator. Just a little ingenuity, this recipe will give you a delicious slice of creamy smooth, creamy and fat in milk is fragrant with sweet sour mango with crunchy coconut closely

Can use a rectangular shape or small glasses.

If using baking mold, cover a thin layer of cooking oil, then use food wrap around baking mold lined.

If using a small cup can skip this step.

Put in a blender: 100g mango, milk, sugar. Pureed.

Let put mixture into the baking mold, in the freezer during frozen again ( Prepare the cream while to waite for winter).

Cook in bain barriers with 15 grams sugar, 3 egg yolks, beaten egg untill reach about 63 degrees then lift down and beaten (maybe hit by machine or hand).

Mark soft cotton whipping cream (whipped up ice cream when the lift rod can still create and soft tip but will quickly run down).

Cook in bain barriers a water 2 egg whites and 40gr sugar, beaten egg until the mixture reaches about 63 degrees, the lift down and beaten (possibly hit by machine or hand) (note must be clean and instruments beat the egg white when dry)

Putting Whipping Cream into the yolks and mix gently, then putting whites and mixing well (can be divided into 2 whites to mix more easily).

For coconut, chopped mango and cashew nuts, and stir gently. Pour into banking mold, to freezer until frozen (about 6-8 hour depending fridge)

Get the ice cream out of the baking mold put minced mango above ice cream

When eating cut into slices about 3-4 cm thickness to the plate, can decorated with thinly sliced ​​mango, grated coconut fiber, strawberries or other favorite fruits.