Classic French custard base – 1:1 1.5 cups whole, 1,5 cups half n half with 4 yolks, about 3/4 cup sugar whipped into yolks. I puréed the mango into the milk mixture then simmered and tempered in eggs. Chamoy reduction was very tangy. Came out a bit icier than l wanted but likely because of the amount of fruit in it. Overall pretty good!
by PocketBoxers
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