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Coconut ice-cream with lime mango

6
Total Time
4 hr 10 min
Prep
10 min
Cook
0 min
Serves
8
Difficulty
Moderate
Creamy and refreshing!

Ingredients

egg white

2 medium

sweetened skim condensed milk

1¼ cup(s), (400g) can

natural essence

½ tsp, coconut

lime

1 medium, juiced plus rind finely grated

low-fat natural yoghurt

240 g, (250ml)

mango

3 medium, cut into 1cm cubes

Instructions

  1. Lightly spray a 4-cup (1 litre) capacity loaf tin with oil and line with baking paper.
  2. Whisk the egg whites until soft peaks form. Set aside. Whisk the condensed milk in a separate bowl for 2 minutes until lighter in texture. Fold through the coconut essence, rind and yogurt. Fold in the egg whites. Pour into prepared tin and freeze for 3–4 hours or overnight.
  3. Just before serving, turn ice-cream out of tin and remove baking paper. Cut into 8 slices. Toss the diced mango in the lime juice and serve with coconut ice-cream. Alternatively, serve the ice-cream in scoops.

Notes

Quick ice-cream variation: Fold ½ tsp of coconut essence and the finely grated rind of one lime through 1 litre of low-fat vanilla ice-cream.

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