INGREDIENTS

INSTRUCTIONS

In a saucepan, combine the mango, sugar and water. Over medium-low
heat, simmer the liquid for about 5 minutes, to infuse the flavors.
Remove from the heat and cool completely. In a food processor, fitted
with a metal blade or blender, puree half of the mixture until  smooth.
Remove from the processor and set aside. Add the remaining  mango
mixture to the processor and pulse several times, where the  mixture is
lightly chunky. Remove from the processor and set aside.  In another
saucepan, add the cream. Bring the liquid to a gentle  boil. Whisk the
egg yolks together. Whisk 1 cup of the hot cream into  the egg mixture.
Mix thoroughly. In a steady stream, slowly add the  egg mixture to the
hot cream mixture. Continue to cook for 4 minutes,  stirring
occasionally. Remove from the heat and stir in chunky mango  mixture.
Cool completely. Add the mango/cream mixture to the electric  ice cream
mixture. Process according to manufacturer's directions. In  a small
bowl, toss the diced fruit, mint and coconut together. Mix  thoroughly.
To serve, spoon the puree of mango in the center of each  dessert bowl.
Place a scoop of the ice cream in the center of each  sauce. Spoon the
relish over the ice cream and serve. This recipe  yields 6 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1B53 broadcast 09-03-1998) Downloaded from their
Web-Site - http://www.foodtv.com  Formatted for MasterCook by Joe
Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net
09-25-1998  Recipe by: Emeril Lagasse  Converted by MM_Buster v2.0l.

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