Recipe courtesy of Emeril Lagasse
5 hr 30 min
30 min
5 hr
6 servings


  • 2 pounds chopped fresh mango
  • 3 cups sugar
  • 1/2 cup water
  • 1 quart of cream
  • 8 egg yolks
  • 1/2 cup small diced mango
  • 1/2 cup small diced papaya
  • 1/2 cup small diced fresh pineapple
  • 1/2 cup small diced kiwi
  • 2 tablespoons chiffonade fresh mint
  • 1/4 cup toasted coconut


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 manufactures 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.

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