Mascarpone Mango Ice Cream
- 100 grams Mascarpone
- 250 grams Whipped cream
- 50 grams powdered sugar
- 1 Tbsp Vanilla sugar
- 2 cups Greek yogurt (about 150 grams)
- 1 lemon (juiced and zested)
- 40 grams roasted, fine Shredded coconut
- 2 Kiwi (about 240 grams)
- ⅕ l Mango juice
- 1 ripe Mango (about 500 grams)
- 4 centiliters Orange liqueur
- 2 Tbsps sugar
Mix the mascarpone, 20 g (approximately 1 ounce) powdered sugar and vanilla sugar until fluffy. Beat the heavy cream and 30 g (approximately 2 ounces) powdered sugar until stiff. Stir the whipped cream, yogurt, lemon zest and the mango juice into the mascarpone mixture.
Transfer the mixture to a bowl and place in the freezer for 1 hour, then stir in the grated coconut (reserving up to 1 tablespoon for decoration). Freeze for at least 4 hours, stirring vigorously 3 times during the first 2 hours.
Peel the kiwis and cut into slices. Peel the mango, cut the flesh off the pit and cut into narrow strips. Arrange the fruit decoratively on plates. Combine the lemon juice, liqueur and sugar and drizzle over the fruit. To serve, scoop the ice cream onto the plates with the fruit and sprinkle with the reserved coconut.