|
Over a low heat bring cocnut milk and milk almost to the boil.
In a seperate bowl whisk egg yolks and sugar u til pale and
thick.
Whisk in the hot coconut cream mixture and return to the pot
stirring continuously until a soft custard forms. Cover with
plastic wrap and cool for 2 hours in the fridge.
Whip cream into soft peaks and fold into the cool coconut
mixture,
Churn in ice cream machine
Put the mangoes and rum in a food processor and puree - add
the rum.
Break half of the meringues and place at the bottom of a cake
tin / glass dish.
Swirl half of the mango puree in with the ice cream.
Spoon the remaining mangor ouree over the meringues at the
bottom.
Spoon and flatten the ice cream on top of the meringues.
Cover the top with the rest of the crushed meringues.
Freeze well and transfer cake from freezer to fridge 30mi s
before serving
|
