mango and coconut snow

  • toasted flaked coconut, to serve

coconut snow

  • ½ cup (125ml/4½ fl oz) boiling water
  • ½ cup (110g/4 oz) CSR raw caster (superfine) sugar
  • 2 cups (500ml/17 fl oz) coconut milk
  • 1 teaspoon vanilla extract

mango snow

  • cup (80ml/2¾ fl oz) boiling water
  • ¼ cup (55g/2 oz) CSR 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
  1. 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.
  2. 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.
  3. Rake each mixture with a fork then return to the freezer for 1 hour or until firm.
  4. To serve, rake the mixtures again and spoon into bowls. Sprinkle with toasted coconut flakes. Serves 4–6

DONNA’S TIP
This is my kind of dessert. Delicate tropical snow that’s on the right side of sweetness. It’s such a refreshing treat. Serve it in coconut halves for a super-fun island vibe.

Photography: Con Poulos

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