PREP + COOK TIME 30 MINUTES (+ FREEZING
& STANDING) SERVES 8
100g brandy snap biscuits (see Top tip)
2 tablespoons finely chopped toasted macadamias
20g butter, melted
2 large mangoes (1.2kg)
1 tablespoon caster sugar
1 tablespoon lime juice
165g (¾ cup) caster sugar, extra
300g soured cream
2 medium mangoes (860g), sliced, extra
2 limes, sliced thinly
1 Grease a 14 x 22cm loaf pan; line base and sides with two layers of foil, extending the foil 10cm over edge of pan.
2 Blend or process biscuits until they become fine crumbs; transfer to a medium bowl. Stir in nuts and butter until combined. Using your hands, press biscuit mixture lightly over base of pan. Cover; freeze for 20 minutes or until firm.
3 Meanwhile, slice cheeks from mangoes; discard skin and seeds. Blend or process mango, sugar and lime juice until smooth. Transfer to a medium bowl.
4 Blend or process ricotta and extra sugar until smooth. Add soured cream; blend or process until just combined.
5 Drop alternate spoonfuls of mango mixture and ricotta mixture over biscuit base in pan; using a butter knife, gently swirl the mixtures. Level surface. Cover; freeze overnight, or until firm.
6 Turn mixture out of the pan onto a platter or board; remove foil. Decorate with extra mango slices and lime. Stand for 15 minutes before serving.