Mango Ice Cream with Sago Cream
- For the sago cream
- 50 grams Sago
- 400 milliliters Coconut milk (sweetened, canned)
- 3 tablespoons sugar
- 1 teaspoon Bourbon vanilla
- For the mango ice cream
- 2 ripe Mangoes (about 600 grams)
- 100 grams sugar
- 2 tablespoons Lime juice
- 2 tablespoons Orange liqueur
- 300 grams Yogurt (0.1% fat)
- For serving
- Tropical fruit (cut or diced)
For the sago cream: Soak sago in bowl of hot water for about 10 minutes then drain in a colander.
Bring coconut milk to a boil with 400 ml (approximately 1 2/3 cups) of water, vanilla and sugar, preheat oven to lowest setting, add sago to coconut mixture and cook over low heat while stirring until sago pearls are transparent. Sweeten cream to taste.
For the mango ice cream: Peel and pit mangoes.
Add mango pulp, sugar, lime juice and orange liqueur into a tall container and purée with a hand blender. Drain fruit mixture through a sieve and stir in yogurt with churning arm of electric hand mixer until a frothy cream forms. Transfer mixture into shallow metal tray, cover and freeze for 3 hours. Use a fork to stir mixture vigorously three to four times every 20 minutes or finish in ice cream maker.
Fill sago cream into glass bowls and serve with fruit and mango ice cream. Garnish each bowl with a dollop of whipped cream and exotic fruit.