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. ---------------------------------------------------------------------------
Nutrition
Ingredients
