5-IN­GRE­DI­ENT CO­CONUT MANGO ICE-CREAM

Super Food Ideas - - SWEETS | SUPER-SIMPLE -

SERVES 8 PREP 20 MIN­UTES (PLUS OVERNIGHT FREEZ­ING)

750g frozen chopped mango 400ml can co­conut cream 395g can sweet­ened con­densed milk 600ml thick­ened cream 2 ta­ble­spoons toasted co­conut flakes, to sprin­kle

1 Place mango and co­conut cream in a food pro­ces­sor. Process un­til mix­ture is smooth and com­bined. 2 Us­ing an elec­tric mixer, beat con­densed milk and thick­ened cream un­til soft peaks form. Fold in mango mix­ture. Pour mix­ture into a 9cm-deep, 11.5cm x 20cm metal loaf pan. Sprin­kle with co­conut flakes. Freeze for 6 hours or overnight. 3 Re­move from freezer. Stand at room tem­per­a­ture for 10 min­utes. Serve. NU­TRI­TION: (per serve) 2691kj; 47.5g fat; 34.6g sat fat; 8.8g pro­tein; 45.4g carbs; 1.5g fi­bre; 92mg chol; 91mg sodium.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.