Preparation time is 15minutes
Cook time is 5minutes
Total time is 20minutes
Serve is for 4 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
4
- 1 1/2tablespoons caster sugar (save 1 tsp for later)
- 320grams sweetened condensed coconut milk
- 400milliliter canned coconut cream
- 5 limes, peeled, chopped
- 3 mangoes, cheeks removed, halved
- 5milliliter olive oil cooking spray
- 1/4 bunch mint, leaves picked
Nutrition per serving
3080kJ
Protein
5.9grams
Sugars
105grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A delicious summery dessert with grilled mango, and homemade lime and coconut vegan ice-cream. It will delight all your guests.
Method
Step 1 of 4
Place sugar and 2 tbs hot water in a medium bowl and stir until sugar has dissolved. Add coconut milk and coconut cream and stir to combine. Transfer to a freezer-proof container lined with baking paper. Stir lime into coconut mixture. Freeze for 4 hours or overnight, if time permits.
Step 2 of 4
Remove ice-cream from freezer and, using the baking paper, remove ice-cream from container. Cut ice-cream into large chunks. Transfer to a food processor and process until smooth, scraping down sides of food processor as needed. Pour back into container and freeze for 4 hours or overnight, if time permits.
Step 3 of 4
When ready to serve, remove ice-cream from freezer and stand for 15 minutes.
Step 4 of 4
Meanwhile, heat a barbecue grill or chargrill pan over high heat. Spray mango with oil and sprinkle with extra sugar. Grill mango for 2 minutes on each side or until charred. Serve mango with scoops of ice-cream and mint.
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