Categories : desserts
3 egg yolks
75 grams icing sugar
2 large mangoes (or 4 small ones)
lemon juice
sugar to taste
150 mls cream -- whipped
Beat the egg yolks and icing sugar over simmering water until thick, pale and frothy.
Puree the mango fresh. Add a little lemon juice and sugar if necessary.
Fold the puree and and cream into the egg mousse.
Pour into a suitable container and freeze - no need to churn.
Contributed by "Puzzicato"
