Mango baked in coconut sugar and kaffir lime with coconut ice cream
- February 2018
- Serves 4-6
- Hands-on time 30 min, plus churning and freezing
”This is a great end to a spicy meal. It makes more ice cream than you need but it’s so good you won’t want to stop eating it. To simplify the recipe, serve the mango with coconut yogurt instead of making ice cream.” – the late food writer Valli Little
Recipe from My Kind of Food by Valli Little (ABC Books), published in Australia.
- Gluten-free recipes
- 38.3g (26.5g saturated)
- 50.1g (49g sugars)
If you don’t have an ice cream maker, freeze the cooled ice cream mixture in step 1 for 1 hour, then break up the ice crystals with a fork until smooth. Repeat 3-4 times until frozen.
Coconut sugar is made from the sap of the flower bud of the coconut palm. It’s available from large supermarkets and health food shops.
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