Mango and coconut ice cream

Mango and coconut ice cream

2 medium-sized mangoes (ripe)
2 tsp lemon juice
1 cup coconut milk
1 cup milk
3 tbsp cornstarch
1/2 cup sugar
1/4 tsp salt
2 tbsp coconut (scraped)
2 egg whites (beaten to soft peaks)
1/2 cup fresh cream (heavy)

Peel the mangoes and make a puree of the pulp with lemon juice. Keep aside. Mix together coconut milk and half the milk in a saucepan. Dissolve the cornstarch in the remaining milk and add sugar and salt.

Add this to the coconut milk mixture and cook over low heat, stirring constantly, until a thick custard is formed. Add the scraped coconut. Mix and set aside to cool. Add the mango puree and mix well. Pour into a lidded bowl and place in the freezer until half frozen.

Transfer the mixture to another bowl. Add the egg whites and mix until smooth. Fold in the heavy cream and mix well. Freeze this mixture for three hours. Remove from the freezer and beat again till smooth. Return to the freezer until well frozen.