Total Time
3hrs 20mins
Prep 20 mins
Cook 3 hrs

A delightful treat that you can make up to three days ahead of time and keep covered in the freezer.

Ingredients Nutrition

Directions

  1. Beat the egg yolks and sugar together in a mixer until fluffy.
  2. Bring the coconut cream to a boil in a saucepan, or in a microwave on high for two minutes.
  3. Beat the hot coconut cream into the egg mixture while the mixer is running.
  4. Separately, blend the mangoes and lemon juice until smooth.
  5. Also beat the cream in a small bowl until it forms soft peaks.
  6. Fold the mango mixture and cream into the egg yolk mixture.
  7. Pour the whole thing into a cake dish or loaf pan.
  8. Cover with foil and freeze until firm, stirring with a fork every half hour to make sure it ends up smooth.
  9. Serve sprinkled with toasted coconut.

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