Coconut mango icecream
Ingredients required for this recipe:
1 fresh mango, or 425g can Trident Mango, drained
400ml can Trident Coconut Milk
3/4 cup desiccated coconut
1 cup cream
3 tbs icing sugar
Chop mango into small pieces and mix with Trident Coconut Milk and desiccated coconut.
Whip cream with icing sugar until thick and fold into coconut milk mixture.
Cover and freeze until almost firm, stir up and continue to freeze.
Transfer ice cream to the fridge 15-20 mins before serving to soften.
Serve with extra chopped mango or other fruit.