5-INGREDIENT COCONUT MANGO ICE-CREAM
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.