Grilled mango cheeks with lime and coconut ice

Grilled mango cheeks with lime & coconut ice
Ingredients (serves 4)
* 2 large ripe mangoes
* 2 tsp of maple syrup
* Lime rind strips, to serve
Lime & coconut ice
* 1 x 400 ml can light coconut milk
* 160ml (2/3 cup) apple and peach juice (no added sugar)
* Finely grated rind and juice of 1 lime
* 1 1/2 tbs maple syrup


Method

1. To make lime & coconut ice, combine coconut milk, apple and peach juice, lime rind, lime juice and maple syrup in a bowl. Mix well.
2. Pour into a non-aluminium freezer-proof container and freeze, stirring with a fork occasionally to break up the ice crystals, for 6 hours or until just frozen through.
3. Use a hand blender to process until smooth. Alternatively, scoop into the bowl of a food processor and process until smooth. Return to freezer container. Cover and freeze for a further 2 hours or until firm.
4. Cut cheeks from mangoes and score flesh into diamonds. Brush with maple syrup and place cut-side up on oven tray. Cook under a hot grill (or place cut-side down on preheated chargrill pan) for 2 minutes or until lightly browned and fragrant.
5. Place mango on flat serving plates. Scoop lime and coconut ice into small bowls and sprinkle with lime rind strips. Place on serving plates beside mango and serve immediately.

Source
Fresh Living
Recipe by Jan Purser & Kathy Snowball