List of Ingredients
- 14 OZ. of mango
- 3/4 C. of milk
- 1/2 C. of cream
- 1/3 C. of sugar
- 1 OZ. of fresh ginger
- 4 egg yolks
- Lime
- 2 egg whites
- 2/3 C. of powdered sugar
- 2/3 STICK of butter, melted
- 1/2 C. of flour
- 2 TBSP. of cocoa powder
Method
Heat the milk; as soon as it begins to boil, add in the egg yolks beaten together with the sugar. Cook while stirring until the cream has thickened enough that it coats a spoon once lifted out of the mixture.
Turn off the heat, add in the cream, and let it cool.
Blend 12 ounces of the mango; add the juice and zest of half a lime. Grate the ginger onto a paper towel; wring out the ginger, letting the juice drip into the blended mango.
Combine the mango mixture with the cream and pour it into an ice cream maker: the ice cream will be ready in 45-60 minutes.
Cat’s tongue cookies: mix the egg whites with the powdered sugar, the flour, the cocoa powder, and the melted butter until you obtain a thick batter. Spoon the batter onto a baking tray lined with parchment paper and spread it out with a spatula into thin strips that measure about 8 x 2 inches. Bake the cookies at 350°F for 5-6 minutes.
Take the cookies out of the oven and remove them from the tray; while they are still hot and pliable, mold them around smooth cups or the center of a bundt pan. Prepare a few at a time, depending on the number of cups or pans you have available. Let them cool; they will become crispy.
Serve the ice cream with the cat’s tongue cookies, the remaining mango cut into cubes, and mint or lemon balm leaves to taste.