mango and coconut snow
- toasted flaked coconut, to serve
coconut snow
- ½ cup (125ml/4½ fl oz) boiling water
- ½ cup (110g/4 oz) raw caster (superfine) sugar
- 2 cups (500ml/17 fl oz) coconut milk
- 1 teaspoon vanilla extract
mango snow
- ⅓ cup (80ml/2¾ fl oz) boiling water
- ¼ cup (55g/2 oz) raw caster (superfine) sugar
- 1½ cups (375ml/12½ fl oz) fresh mango puree (about 3 mangoes)
- 2 tablespoons lime juice
- 1 teaspoon grated lime rind
- To make the coconut snow, place the water and sugar in a heatproof bowl and stir to dissolve. Add the coconut milk and vanilla and stir to combine. Pour into a large flat metal dish and freeze for 2 hours.
- To make the mango snow, place the water and sugar in a heatproof bowl and stir to dissolve. Add the mango, lime juice and rind, and stir to combine. Pour into a large flat metal dish and freeze for 2 hours.
- Rake each mixture with a fork then return to the freezer for 1 hour or until firm.
- To serve, rake the mixtures again and spoon into bowls. Sprinkle with toasted coconut flakes. Serves 4–6
Photography: Con Poulos
Tags: everyday fresh meals in minutes,
everyday fresh meals in minutes series,
frozen treats,
granita,
mango,
summer treats,
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