On a hot, sunny day, this sandwich makes a satisfying summer treat. The softer your dried fruit, the easier it is to cut and to eat, so always check the expiration date – and sample a piece – before use.
- Portion size 6 servings
- Credits : Canadian Living Magazine: June 2014
- 6 tablespoons sweetened medium coconuts
- 6 tablespoons dried mangoes
- 12 Chocolate Sandwich Cookies
- 2 cups premium vanilla ice cream
MethodIn bowl, combine coconut and mango; set aside.
Scoop 1/3 cup ice cream onto bottom of one cookie. Top with second cookie and gently press to adhere. Smooth edge of ice cream with offset spatula. Sprinkle edge with reserved mango mixture, pressing gently to adhere. Wrap with a double layer of plastic wrap; freeze until ice cream hardens, about 1 hour. (Make-ahead: Freeze for up to 3 weeks.)
Let stand at room temperature for 5 minutes before serving.
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Nutritional facts Per sandwich: about
- Fibre 2 g
- Sodium 335 mg
- Sugars 48 g
- Protein 7 g
- Calories 557.0
- Total fat 31 g
- Potassium 324 mg
- Cholesterol 137 mg
- Saturated fat 20 g
- Total carbohydrate 67 g
- Iron 15.0
- Folate 23.0
- Calcium 10.0
- Vitamin A 30.0
- Vitamin C 7.0