Coconut Lime Ice Cream
Coconut lime ice cream with caramelized mango slices: This fruity dessert can be savored in generous portions – it contains almost no fat.
Ingredients
- 1 Lime
- 100 g cane sugar
- 500 ml coconut water (Tetra Pak)
- 250 g ripe mango (1 ripe mango)
Instructions
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1.
Squeeze the lime to extract its juice. Set aside 3 tablespoons of sugar. Combine the remaining sugar with lime juice and 5 tablespoons of coconut water in a saucepan over medium heat, stirring until the sugar dissolves.
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2.
Let the syrup cool slightly, then whisk in the rest of the coconut water. Allow the mixture to reach room temperature before proceeding.
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3.
Stir the mixture thoroughly, pour it into a shallow dish, and place it in the freezer. As soon as the edges begin to freeze, stir vigorously with a whisk. Continue stirring multiple times over about 4 hours until fully frozen.
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4.
Peel the mango and cut the flesh into thick slices away from the pit.
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5.
Slice the mango pieces fan‑shaped and then halve them lengthwise.
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6.
Sprinkle the remaining sugar over the mango slices and caramelize them using a kitchen torch or under a grill. Arrange the caramelized mango on plates. Serve the coconut ice cream in glasses or scoop it into balls and add to the dish immediately.
