Coconut ice-cream with lime mango
7
Points®
Total time: 4 hr 10 min • Prep: 10 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
Creamy and refreshing!
Ingredients
Egg white
2 medium
Sweetened skim condensed milk
1¼ cup(s), (400g) can
Natural essence
½ tsp, coconut
Lime(s)
1 medium, juiced plus rind finely grated
Plain or natural yoghurt, low-fat, no added sugar
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.
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