Description
A light and refreshing dessert made with creamy coconut yoghurt topped with icy mango and raspberry granitas, perfect for warm days or a simple elegant finish to any meal.
Ingredients
- Coconut yoghurt – 2 cups
- Fresh or frozen mango, peeled and diced – 2 cups
- Fresh or frozen raspberries – 2 cups
- Honey or maple syrup – 3 tablespoons
- Fresh lime juice – 2 tablespoons
Instructions
- Blend the mango with half of the honey or maple syrup and 1 tablespoon of lime juice until smooth.
- Blend the raspberries with the remaining sweetener and 1 tablespoon of lime juice until smooth.
- Pour each fruit mixture into separate shallow freezer safe trays.
- Place trays in the freezer and freeze for 30 minutes.
- Use a fork to scrape the surface of each mixture, breaking up ice crystals.
- Return to the freezer and repeat scraping every 30 minutes for about 2 hours until fluffy and fully frozen.
- To serve, spoon coconut yoghurt into bowls and top with mango and raspberry granitas.
Notes
- Scrape the granitas regularly for the best light and icy texture.
- Taste the fruit puree before freezing and adjust sweetness if needed.
- Serve immediately after assembling for the best contrast.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 18 g
- Sodium: 45 mg
- Fat: 9 g
- Saturated Fat: 7 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg