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Mango with Coconut Lime Ice-cream

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Serves 4

Warm caramelised mango with coconut lime ice-cream, topped with shredded coconut.
Per serve: 1245.5kj (297.5cal); 5.8g total fat (4g saturated fat); 2.5g fibre


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You’ll need

2 large ripe mangoes, washed/dried
Oil spray
2 cups good low fat vanilla ice-cream
2 tbsp coconut liqueur (or 2 tsp coconut essence if you want to remove the alcohol)
Juice of 1 lime
Zest of 1 lime
2 tsp toasted shredded coconut

Let’s go

Begin by making the ice-cream: soften ice-cream in a bowl and add coconut liqueur (or essence) 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). Heat a grill pan on medium, spray lightly with oil and cook mango cut side down for 2-3 minutes until golden. 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 coconutty low fat icecream? Oh heaven. I’m telling you, if you can find a good low fat icecream it will change your life!
Per serve: 1245.5kj (297.5cal); 5.8g total fat (4g saturated fat); 2.5g fibre

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