Tropical fruit sundaes

  • Rating: 3 stars
  • Takes: 10 mins to prepare and 5 mins to cook
  • Serves: 4

Ingredients

  • 4tbsp desiccated coconut
  • 1 large, ripe mango
  • 3tbsp apple juice
  • 2 kiwi fruit, peeled and cut into pieces
  • ½ papaya, peeled and cut into pieces
  • 8 lychees, peeled, stone removed and halved
  • 1 medium banana, peeled and sliced
  • vanilla ice cream
  • 4 ice-cream wafers

Each serving contains 274 calories, 17.1g sugar, 13.7g fat, 5.1g saturates and 0g salt.

Method

  

  • Heat a small frying pan over a high heat and add the coconut. Toss around for a few minutes until the coconut is lightly golden. 
  • Tip onto a plate to cool. Remove the skin from the mango and cut the flesh into chunks. Place in a blender or food processor and whizz with the apple juice until completely smooth 
  • To make the sundaes, layer up the prepared fruits with scoops of ice cream and the mango sauce, finishing by scattering over the toasted coconut. Serve each one with a wafer.
  • Cook's Tip
    For a delicious lunchbox treat, pack the fruit sundae (without the ice cream) into an airtight container – this can be kept in the fridge for up to 24 hours. 

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