Frozen Mango Macadamia Crunch

Frozen Mango Macadamia Crunch


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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

400g ricotta

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.