Ingredients

• 2 overripe mangoes, stoned, peeled
• 1/4 cup (55g) coconut sugar
• 600ml thickened cream
• 400ml can coconut milk
• 1 cup (250ml) milk
• 8 Coles Australian Free Range Egg yolks
• 3/4 cup (165g) caster sugar

Method

• Step 1 Combine mango and coconut sugar in a small saucepan over low heat. Cook, stirring occasionally, for 5 mins or until the sugar dissolves and mango collapses. Transfer to a food processor and process until smooth. Set aside to cool.
• Step 2 Meanwhile, combine the cream, coconut milk and milk in a saucepan over medium-low heat. Bring just to a simmer and remove from heat.
• Step 3 Use an electric mixer to beat the egg yolks and caster sugar in a large bowl until thick and pale. Gradually stir in the cream mixture, in batches, until combined. Pour into a clean saucepan and place over low heat. Cook, stirring, for 8-10 mins or until the custard coats the back of a spoon. Set aside to cool.
• Step 4 Add half the mango mixture to the custard mixture in the pan and stir to combine. Pour into a shallow metal container. Cover with foil and place in the freezer for 3 hours or until firm.
• Step 5 Roughly break up the ice-cream with a metal spoon. Transfer to a food processor and process until smooth. Return half the ice-cream to the metal container and add half the remaining mango mixture. Gently swirl to marble. Repeat with remaining ice-cream and mango mixture. Cover with foil. Place in freezer for 3 hours or until firm.