Mango Ice Cream with Sago and Fruits

Ingredients

• 50 g sago
• 400 ml sweetened canned coconut milk
• 3 tbsp sugar
• 1 tsp bourbon vanilla
• 2 ripe mangos (about 600 g)
• 100 g sugar
• 2 tbsp Lime juice
• 2 tbsp orange liqueur
• 300 g yogurt
• exotic fruits (as desired, sliced or diced)

Instructions

1. 1.

   Place sago in a bowl, cover with hot water and soak for about 10 minutes. Drain the sago in a sieve and let it drip dry.

2. 2.

   Bring coconut milk with 400 ml water, vanilla, and sugar to a boil; reduce heat to the lowest setting, add the sago, and simmer while stirring on low flame until the sago pearls become translucent. Taste the cream.

3. 3.

   Peel the mangos and cut the flesh away from the pit.

4. 4.

   Place mango flesh, sugar, lime juice, and orange liqueur in a tall glass container and puree with an immersion blender. Strain the puree through a sieve and fold in the yogurt using the whisk of an electric hand mixer until a frothy cream forms. Pour the mixture into a shallow metal bowl, cover, and freeze for 3 hours. When the mixture starts to freeze, stir vigorously with a fork. Repeat this three to four times every 20 minutes (or finish in an ice cream maker).

5. 5.

   Fill the sago cream into glass bowls, arrange with fruit and mango ice cream. Garnish with a dollop of whipped cream and a cocktail cherry before serving.