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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|Serving Size: 1 Serving (906g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1832 (64%)|
|Amt Per Serving||% DV|
|Total Fat 203.5g||271 %|
|Saturated Fat 90.3g||452 %|
|Monounsaturated Fat 79g|
|Polyunsanturated Fat 25.4g|
|Cholesterol 6876mg||2116 %|
|Sodium 315.6mg||11 %|
|Potassium 889.2mg||23 %|
|Total Carbohydrate 177.8g||52 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 177g|
|Protein 91.2g||130 %|
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Calories per serving: 2872
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