Among other meanings, the orchid signifies refinement, elegance and strength.My refreshing tangy bowl of mango coconut ice cream goes to Barbara, who possesses all these attributes. We in the food blogging world are saddened that Barbara is having to deal with more chemotheraphy for cancer. Bron and Ilva have organized an event to send Barbara virtual hugs with soothing food to let her know that we are all cheering for her as she goes through this difficult time.Our thoughts and prayers are with you, Barbara. Hope you enjoy this flavorful and soothing mango coconut ice cream.Mango Coconut Ice Cream 1 1/4 cups canned or fresh mango purée 3/4 cup well-stirred canned unsweetened coconut milk 1/2 cup heavy cream 2 tablespoons light corn syrup or sugar 1 tablespoon fresh orange juice 1 tablespoon orange zest 1/4 teaspoon vanilla 1 cup half and half 2 large egg yolks 1/2 cup sugarToasted coconut for garnishCombine mango puree, coconut milk, heavy cream, corn syrup or sugar, orange juice,zest and vanilla. Stir well.Whisk egg yolks, sugar and a large pinch of salt together in a medium bowl.In a heavy saucepan, bring half and half just to a boil. Temper the whisked egg sugar mixture by whisking in a little of the hot cream mixture. Repeat one or two times, then pour egg mixture into the saucepan with the hot cream. Whisk constantly over low heat until mixture reaches 170°-175°F. Strain custard through sieve and cool before placing in refrigerator. Chill overnight.Process in an ice cream maker according to manufacturer’s instructions. Freeze in a covered container for at least two hours before serving. If frozen hard, let stand on counter until softened enough to scoop. Garnish with toasted coconut. Makes about 1 1/2 quarts.