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Recipe by olive magazine

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1. Peel and cut the flesh off the mangoes. Whizz the flesh in a food processor with the lime juice. Freeze for 2 hours in a loaf tin lined with a double layer of clingfilm.
2. Get the ice cream out of the freezer for 5 minutes, scoop out and press on top of the mango with a spoon to make another layer. Freeze until you're ready to serve. Dip the tin in boiling water and turn it out onto a board. Slice with a hot knife and serve with strawberry sauce.

Per serving

114 kcalories, protein 1.8g, carbohydrate 21.1g, fat 3.1 g, saturated fat 2g, fibre 2.1g, salt 0.05 g

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• purplebo

  05 May 2008

  purplebo rated and commented on this recipe

  

  Thought this was very tasty - the only bad point was that when I was serving it, the ice cream layer melted quite quickly, leaving the fruit layer behind. Easy to make though.

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Ingredients

• 2 mangoes
• 1 lime , juiced
• 500 ml tub vanilla ice cream
• strawberry sauce or 200g strawberries, whizzed with icing sugar to taste

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Difficulty and servings

Makes 10 slices

Preperation and cooking times

Ready in 30 minutes + freezing

Low-fat

Ingredients

• 2 mangoes
• 1 lime , juiced
• 500 ml tub vanilla ice cream
• strawberry sauce or 200g strawberries, whizzed with icing sugar to taste

Per serving

114 kcalories, protein 1.8g, carbohydrate 21.1g, fat 3.1 g, saturated fat 2g, fibre 2.1g, salt 0.05 g

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