Coconut and Lime Ice
Coconut and Lime Ice - Refreshing Thai dessert, very simple yet refined
Healthy, because
Even smarter
Nutritional values
This fruity dessert contains hardly any fat but provides plenty of vitamin C.
Stirring the freezing mixture with a whisk makes the ice cream finer, but it is a bit laborious. It is easier with a hand blender. If you own an ice cream maker, it will be much easier and faster!
(Percentage of daily recommendation)
| Calorie | 185 cal. | (9 %) | ||
| Protein | 0 g | (0 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 526 mg | (13 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 1 Lime
- 4 ozs cane sugar
- 1 pint Coconut water (Tetra Pak)
- 1 fully ripe Mango (about 250 grams)
Kitchen utensils
Preparation steps
Squeeze the lime. Set 3 tablespoons of the sugar aside. Boil the remaining sugar and lime juice with 5 tablespoons of coconut water over medium heat. Stir and cook until the sugar has dissolved.
Allow the syrupy liquid to cool slightly, then stir in the remaining coconut water. Cool to room temperature.
Stir the mixture well, then pour into a baking dish and place in the freezer. When the liquid starts to freeze at the edges, thoroughly stir with a whisk. Freeze for 4 hours, stirring repeatedly.
Peel the mango and cut the flesh off the pit into thick slices.
Cut mango slices in a fan shape and cut in half lengthwise.
Sprinkle the remaining sugar on the mango and caramelize with a kitchen torch (or under the grill). Arrange the mango slices on plates. Serve the coconut and lime ice in glasses or scoop into balls and place on the plates. Serve immediately.
