300g mango, peeled, pitted, cubed
50ml coconut milk
5 fresh mint leaves
sweetened condensed milk for garnish
Freeze the mango cubes for several hours or overnight. Thaw for 3-5 minutes just before blending. Place the coconut milk, mango chunks and mint in the blender jar and press Start. Blend on the Ice Crush cycle, using the tamper to continually push the mixture into the blades. Garnish each serving with a drizzle of condensed milk and serve right away.
Nutrition:
Calories: 140; Fat: 4; Cholesterol: 5; Sodium: 25; Carbohydrates: 25; Fiber: 1; Protein: 2