| | Mango Coconut Tropical Freeze
1 jar (24 ounces) of refrigerated mango slices, drained (or the flesh of 3 ripe mangoes, peeled and cut to equal about 3 1/3 cups)
1/2 cup of canned cream of coconut
1 tablespoon of lime juice
1/3 cup of toasted chopped pecans
Place mango, coconut cream and lime juice in food processor, process 1 to 2 minutes or until smooth.
Spoon into small dessert cups of 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. Makes 4 servings
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