Title: Mango Ice-Cream Bambaya
Categories: Dessert Icecream Hawaii Caribbean
Yield: 1 Servings

8		Eggs, separated.
225	g	Sugar, castor
600	ml	Cream
450	g	Mango pulp
1/2	ts	Lemon juice

Set the freezer control to maximun or quick freeze before the preparation.

Whisk the egg whites until stiff. Add castor sugar and whisk for 2 to 3 minutes.

In another bowl whisk the cream until just firm. Beat the egg yolks, add to the whites and fold in. Add cream and mango pulp and fold in once more. Add lemon juice. Put the mixture in a large tub and place covered in the freezer. Whip after one or two hours or as soon as the mixture feels firm to touch. Return to the freezer until frozen.

from CARIBBEAN AND AFRICAN COOKERY by ROSAMUND GRANT typed by KEVIN JCJD SYMONS

From: Kevin Jcjd Symons Date: 12 Feb 98

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