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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine coconut milk and caster sugar in small saucepan. Stir over low heat until sugar melts. Remove from heat and set aside until room temperature. | 2. Meanwhile place mango flesh in food processor and process until smooth. | 3. Add to cooled milk mixture and mix well. | 4. Place in 1 -litre plastic container and freeze for 3-4 hours. | 5. Whisk egg white until soft peaks form. | 6. Roughly break up frozen mango mixture with metal spoon. Transfer to large mixing bowl. | 7. Beat with electric beaters until smooth. | 8. Use large metal spoon to fold eggwhite through mixture until combined. | 9. Return mixture to container and re-freeze for another 6 hours. | 10. To make the fruit salad, cut rind from lime. Remove white pith and create very thin strips of lime zest. | 11. Extract lime juice and mix the juice with the zest and caster sugar. | 12. Cut the mangos into chunks, combine with the blueberries and lime dressing. Combine and refrigerate until needed. | 13. Place mango ice in fridge for 1 hour prior to serving so it is soft enough to dish up. | 14. Serve fruit salad topped with mango ice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coconut milk	400			220800.0	5318.4	2198.4	22886.4
caster sugar	1/2	cup		-	-	-	-
mango	400		chopped	39600.0	9886.8	541.2	250.8
egg white	1			17.16	0.2409	3.597	0.0561
lime	1			-	-	-	-
caster sugar	1	tablespoon		-	-	-	-
mango	2			39600.0	9886.8	541.2	250.8
blueberry	250			21090.0	5361.3	273.8	122.1

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.