Page 3: Mango with Coconut Lime Ice-cream
Lightly grilled mango served with coconut lime ice-cream and topped with shredded coconut.
2 large ripe mangoes, washed/dried
2 tbsp brown sugar
2 cups low fat vanilla ice-cream
2 tbsp coconut liqueur (or coconut extract if you want to remove the alcohol)
Juice of 1 lime
Zest of 1 lime
2 tsp toasted shredded coconut
Begin by making the ice-cream: soften ice-cream in a bowl and add coconut liqueur (or extract) and lime juice. Put back into freezer until ready to serve.
With skin intact, cut cheeks of mangoes (straight down on either side of the seed) and score the flesh (make criss-cross pattern). Sprinkle with sugar. Heat a grill pan on medium, spray with a little oil and place mango sugar side down. Cook for a minute or so each side, until softened. Serve with ice-cream sprinkled with shredded coconut and a little lime zest.
Why it’s good for you
Lovely fresh mangoes with nothing but a little brown sugar and low fat ice-cream. If you can find a good low fat ice-cream it will change your life!
1355.3kj (323.7cal); 5.8g total fat (4g saturated fat)
Next Recipe: Page 4: Raspberry Ice-cream with Framboise