Mango granita with lime coconut cream
5
Points®
Total time: 4 hr 20 min • Prep: 15 min • Cook: 5 min • Serves: 8 • Difficulty: Easy
Crunchy mango ice combines with creamy coconut and luscious lime in this tantalising tropical treat.
Ingredients
Canned coconut milk, full-fat
185 ml, (1x270ml can), 85ml left over
Caster sugar
⅓ cup(s), (75g)
Mango
2 medium, chopped
Lime rind
1 tsp, finely grated
Instructions
1
Place unopened can of coconut milk in the fridge. Chill overnight. Place a 26cm x 16cm slice tin in the freezer. Freeze overnight (see tip).
2
Place sugar and 2 cups (500ml) water in a small saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar has dissolved. Set syrup aside to cool completely.
3
Process mango and syrup in a food processor until smooth. Pour into prepared tin. Freeze, covered, for 2 hours or until frozen around edges. Using a fork, scrape mixture into icy granules. Return to freezer for 2 hours, scraping mixture every 30 minutes.
4
Open coconut milk can. Place ¾ cup (185ml) chilled coconut solids (see tip) and rind into a medium bowl. Discard remaining coconut liquid. Whisk until mixture resembles whipped cream. Spoon granita into chilled serving glasses and top with coconut cream and extra rind.
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