Easy Mango Coconut Freeze | Tropical Dessert Recipe

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.

This recipe appears in: Ice Cream & Sorbets 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