Peel the mango's, take the
stone out and cut them in small cubes. Put the cubes flat on a plastic sheet
and deep freeze them. Puree the cubes in a food processor, add the condensed
milk and turn the machine on as short as possible until the milk and the
mango puree are mixed.
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Puree the pineapple in the
food processor. Mix the egg yolks, the sugar
and the milk together and heat the mixture, either au bain marie or in the micro
wave, first 30 seconds and then 15 seconds every time. Keep mixing. When the
mixture thickens and is hot, add the cream and the pineapple puree. Freeze for at least 4 hours,
stir every hour, or use an electrical ice cream maker.
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