Coconut ice-cream with lime mango
sweetened skim condensed milk
1¼ cup(s), (400g) can
½ tsp, coconut
1 medium, juiced plus rind finely grated
low-fat natural yoghurt
240 g, (250ml)
3 medium, cut into 1cm cubes
- Lightly spray a 4-cup (1 litre) capacity loaf tin with oil and line with baking paper.
- 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.
- 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.