- 2 cans (14 oz. each) coconut milk
- 1/2 cup sugar
- 1 tablespoon lime zest plus 1/4 cup juice
- 1/2 cup chopped fresh or frozen mango
- sliced peeled kiwi
Whisk coconut milk, sugar, lime zest and juice in a 9-inch square or round cake pan. Add mango and freeze until firm, about 2 hours. Scrape into a food processor; puree. Return to the pan; freeze until firm, at least 1 hour. Let stand 10 minutes before scooping into bowls. Top with kiwi.