Mango Lime Coconut Sundaes Recipes

MANGO, LIME & COCONUT SUNDAES

Steps:

• Put half the mango slices in a bowl with half the lime juice and half the zest, cover and chill until serving. Put the rest of the mango in the freezer for 3-4 hrs or until frozen solid.
• Put the frozen mango in a blender with the rest of the lime juice and zest (saving a few pinches for decoration), blend until smooth, then tip into a container and leave in the freezer until needed.
• Just before serving, put the chilled mango pieces in the bottom of 6 sundae glasses and take the coconut ice cream and frozen mango sorbet out of the freezer to defrost just enough to scoop. Divide the mango sorbet and the coconut ice cream between the glasses, and decorate with mint leaves, lime slices and any remaining lime zest. Serve immediately.

COCONUT-MANGO SLAW

Steps:

• Whisk 3/4 cup canned coconut milk with the juice of 3 limes. Add one 14-ounce bag coleslaw mix, 1 mango (cut into matchsticks) and 1 cup chopped roasted salted peanuts; toss and season with salt and pepper.

COCONUT-LIME CHEESECAKE WITH MANGO COULIS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.
• Combine the coconut, gingersnap cookies, and melted butter in a bowl; mix until evenly moistened. Press the cookie mixture into the bottom and slightly up the sides of the prepared pan.
• Bake the crust in the preheated oven until browned and set, about 10 minutes. Set aside to cool.
• Reduce oven heat to 300 degrees F (150 degrees C).
• Beat the softened cream cheese in mixer bowl until smooth. With beater set to medium-low, slowly pour the condensed milk into the bowl, mixing only until just blended, stopping to scrape the sides of the bowl as necessary. Add the eggs, individually, allowing the first to blend into the mixture before adding the second; again, scrape the sides of the bowl as necessary.
• Pour about half of the cream cheese batter into a separate bowl. Stir the lime juice and lime zest into the portion in the new bowl; pour the batter over the crust in the springform pan, smoothing into an even layer.
• Stir the coconut extract through the remaining cream cheese batter; pour over the lime-flavored batter in the springfom pan, smoothing into an even layer.
• Bake in the preheated oven until the top of the cheesecake springs back when gently pressed, about 45 minutes. Turn oven heat off, but leave cheesecake inside with oven door slightly ajar until the oven cools completely. Refrigerate until completely chilled.
• Prepare mango coulis by pureeing the mango with sugar until smooth. If too thick, add a teaspoon of water at a time, using just enough to make pourable. Drizzle over cheesecake when plated.