Ingredients
Mango Ice Cream
1 qt  Half and Half
1 ea  Vanilla Bean
10 ea  Egg yolks
8 oz  Sugar
1 lt  Mango Purée

Banana Tulip
1 1/2 oz  Butter, melted
3 1/2 oz  Powdered sugar
1 3/4 oz  Banana Purée
1 oz  All purpose flour

Preparation
Mango Ice Cream
Place half and half, Vanilla Bean and 4 oz of sugar in a pot andbring it to a boil. Meanwhile whisk egg yolks and remaining sugaruntil they are light and pale in color. Temper some of the hot halfand half into the yolks and pour them into the pot on stove. Reduceheat to low and stir constantly with a wooden spoon until the saucecoats the back of a spoon. Strain the sauce through a chinois andplace on an ice bath. When the base is cool refrigerate overnight.Add Mango Purée and process in a batch freezer.

Banana Tulip
Sift flour and powdered sugar together and place in a small bowl.Combine melted butter and Banana Purée and add it to the flour andsugar 1/2 at a time and stir until you form a smooth paste. Chill thepaste for one hour. Stencil the paste onto a silpat and bake in an ovenpre-heated to 350°F for 10 to 12 minutes, or until golden brown. Removecookies from the oven one by one and shape them into the desiredshape while they are hot. The cookies must be stored in an air tightcontainer.

Setting
Scoop the Mango Ice Cream into the Banana Tulip cups and serve with desired fruit and sauces.

Specialty Ingredients
#28001 Ponthier Mango Purée
#28009 Ponthier Banana Purée
#90071 Vanilla Bean, Madagascar