Crispy ice cream with mango cream

Line a flat dish with baking paper. Spoon 4 large balls of ice cream and put them back in the freezer for 1 hour.

Sprinkle a mixture of breadcrumbs, hazelnuts and coconut in a deep plate.

Roll, if necessary with a plastic glove, the ice balls quickly through the flour, then through the protein and then through the breading mixture.

Split the eggs, put the proteins in a deep plate and beat them (the yolks are not used). Put the flour in a third deep plate.

Put the breaded icecream in the freezer for 30 minutes.

Then roll them again through flour, egg white and breading mixture. Make sure they are well and firmly breaded.

Put the icecream in the freezer for 30 minutes again. This can all be done in advance.

Puree the ingredients for the mango cream. Heat the oil to 180 ° C.

Fry the icecream in a maximum of 1 minute around golden brown and crispy.

Drain on kitchen paper and serve with the mango cream.