Mango, Lime & Coconut Sundae

  • 11 Jul - 17 Jul, 2020
  • Mag The Weekly
  • Cookery


· 3 mangoes

· Juice and zest of 2 limes

· 6 lemon slices

· 500 ml coconut milk ice-cream

· A few mint leaves


Put half of the mango slices in a bowl with half of the lime juice and half of the zest, cover and chill until serving. Put the rest of the mango in the freezer for three-four hours or until frozen solid. Put the frozen mango in a blender with the rest of the lime juice and zest (saving a few pinches for decoration), blend until smooth, then tip into a container and leave in the freezer until needed. Just before serving, put the chilled mango pieces in the bottom of the sundae glasses and take the coconut ice cream and frozen mango sorbet out of the freezer to defrost just enough to scoop. Divide the mango sorbet and the coconut ice cream between the glasses, and decorate with mint leaves, lime slices and any remaining lime zest. Serve immediately.