Coconut, mango and raspberry log

Impress guests with this berry healthy dessert!

Serves: 14

Time to make: 25 mins , plus 6 hrs freezing

Ingredients

More weights & measures

1.2 litre no-added sugar, 97% fat-free vanilla ice cream
½ cup toasted desiccated coconut, cooled
500ml mango sorbetsherbertX
500ml berry sorbetsherbertX
1 mango, thinly sliced
75g fresh raspberries
Coconut flakes, to decorate

Instructions

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1 Grease a 7cm-deep, 9 x 23cm loaf pan. Line the base and sides with baking paper, extending the paper 3cm above edges of pan.

2 Place the ice cream in a bowl. Set aside ice cream for 10 minutes to soften (the ice cream should not be melted). Stir in toasted coconut until combined.

3 Spoon ice cream and sorbets, alternating, into the prepared pan, gently pressing with the back of spoon as you layer to remove any air bubbles. Freeze after each layer. Cover log with plastic wrap. Freeze for 6 hours, or overnight until frozen.

4 Stand ice cream log at room temperature for 5 minutes. Turn log onto a serving plate. Remove and discard the baking paper. Decorate the log with mango, raspberries and coconut flakes. Serve immediately.

Nutrition Info (per serve)

Calories 190 cal

Kilojoules 792 kJ

Protein 2.5 g

Total fat 7.4 g

Saturated fat 5.6 g

Carbohydrates 28.7 g

Sugar 26.2 g

Dietary fibre 1.2 g

Sodium 45 mg

Calcium 49 mg

Iron 0.3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.