Mango Coconut Tropical Freeze
Make-Ahead Time: up to 1 day before serving
Yield: Makes 4 servings
1 jar (26 ounces) refrigerated mango slices, drained (or the flesh of 3 ripe mangoes, peeled and cut to equal about 3 1/3 cups)
1/2 cup canned cream of coconut
1 tablespoon lime juice
1/3 cup toasted chopped pecans
1. Place mango, coconut cream and lime juice in food processor; process 1 to 2 minutes or until smooth.
2. Spoon into small dessert cups or custard cups. Top with pecans. Place cups on pie plate, cover tightly. Freeze 8 hours or overnight. Remove from freezer and allow to thaw slightly before serving. Serve immediately.