1    Peach mango peeled chopped

      1    Pawpaw peeled chopped

      1 tb Lemon juice

      4    Egg yolks

    2/3 c  Icing sugar

    1/2 c  Thickened cream

    1/4 c  Fresh coconut milk

      1 tb Ground almonds

           Garnish:
           Fresh fruit or mint sprigs
  Puree the mango and pawpaw together with the lemon juice.  Beat the eggs
  and icing sugar in the top of a double boiler until the eggs are pale and
  thick.  Remove from the heat, pour into a bowl and continue to beat until
  the mixture is cool. Fold the fruit puree into the egg mixture and add the
  cream, coconut milk and almonds. Pour the mixture into a mould or freezer
  tray and freeze for 2-3 hours. To serve: dip the mould into hot water for
  30 seconds before turning out, or scoop out as ice cream balls. Garnish

  with fruit or fresh mint sprigs. Typed for you by Sherree Johansson.