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Mango Coconut Tropical Freeze


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

1 jar (26 ounces) refrigerated mango slices, drained (or the flesh of 3 ripe mangoes, peeled and cut to equal about 3-1/3 cups)
1/2 cup canned cream of coconut
1 tablespoon lime juice
1/3 cup 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

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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