ProPoints Value | 4
Servings | 4
Preparation Time | 10 min
Ingredients
- 4 tablespoons unsweetened dessicated coconut
- 4 x 40g (1 1/2 oz) balls of vanilla ice cream, softened slightly (HB vanilla works well)
- 1 fresh mango, peeled, stoned and sliced thinly
Instructions
- Put the coconut in a dry non stick pan and toast for 2 minutes, stirring occasionally, until light golden. Transfer to a plate and leave to cool for 5 minutes.
- Take a scoop of ice cream and roll it in the toasted coconut until coated then repeat with the rest of the ice cream. If time allows, return the ice cream to the freezer for 10 minutes to harden slightly.
- Divide the mango between four plates. Place the coconut coated ice cream by the side of the mango and serve immediately.