Mango drain the juice and chop in a blender. RUB through a strainer.

Mix the egg yolks with sugar and vanilla sugar. Add half of the grated mash. And beat all with a mixer until fluffy state. Put this mixture in a water bath and heat for 7-10 minutes stirring constantly. Thus, the yolks will be pasteurized. Remove from the heat and cool. Add the remaining mango puree. Mix well.

Cream whisk until stable peak forms. Add the yolk and mango puree and mix gently. Put this mixture in the freezer for 2-3 hours.

After time to get ice cream and stir with a fork. To put it in silicone moulds and freeze.

For roasting, I used a dry caramel, mixed it with chopped almonds. Poured out onto a silicone Mat, flattened and baked at T 190g until Golden brown about 7-10 minutes. Cool. And off the Mat. If you don't have a caramel, then in a saucepan pour water and add sugar. Bring the syrup to a Golden brown. Pour toasted on a dry pan, chopped nuts and stir so that the caramel has covered nuts. Parchment greased with butter and put a walnut-caramel mixture, flatten. Cool and ready!

Almonds grind in a blender. Sort portioned the plates.

Removing ice cream from the molds and place on ice. Decorate as desired.

To give a little melted and you can enjoy!

Bon appetit!