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Mango Coconut Tropical Freeze
Mango Coconut Tropical Freeze
Make-Ahead Time: up to 1 day before serving
Final Prep Time: about 30 minutes
Yield: Makes 4 servings
Ingredients:
1jar (26 ounces) refrigerated mango slices, drained (or the flesh of 3 ripe mangoes, peeled and cut to equal about 3-1/3 cups)
1/2cup canned cream of coconut
1tablespoon lime juice
1/3cup toasted chopped pecans
Preparation:
1.Place mango, coconut cream and lime juice in food processor; process 1 to 2 minutes or until smooth.2.Spoon into small dessert cups or custard cups. Top with pecans. Place cups on pie plate, cover tightly. Freeze 8 hours or overnight. Remove from freezer and allow to thaw slightly before serving. Serve immediately.
Nutritional Information:
Serving Size:
Sodium
5 mg
Protein
3 g
Fiber
4 g
Carbohydrate
37 g
Total Fat
17 g
Calories
302
Dietary Exchange:
Fat
3
Fruit
3
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Next: Mango curry, Mango Lassi, Mango parfait with passion fruit and meringue stacks, Mango potato salad, Mango prawns,
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