Recipe

Frozen mango macadamia crunch

  • Serves 8
  • 6 hrs cooking
FROZEN MANGO Macadamia Crunch

Ingredients

Frozen mango macadamia crunch
  • 100 gram brandy snap biscuits
  • 2 tablespoon finely chopped toasted macadamia nuts
  • 20 gram butter, melted
  • 2 large mangoes
  • 1 tablespoon caster sugar
  • 1 tablespoon lime juice
  • 400 gram fresh ricotta
  • 3/4 cup (165 grams) caster sugar, extra
  • 300 gram sour cream
  • 2 medium mangoes, sliced, extra
  • 2 limes, sliced thinly

Method

Frozen mango macadamia crunch
  • 1
    Grease a 14cm 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 20 minutes or until firm.
  • 3
    Meanwhile, slice cheeks from mangoes; discard skin and seed. Blend or process mango, sugar and juice until smooth. Transfer to a medium bowl.
  • 4
    Blend or process ricotta and extra sugar until smooth. Add sour 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. Cover; freeze overnight or until firm.
  • 6
    Turn frozen mixture out of the pan onto a platter or board; remove foil lining. Decorate with extra mango slices and lime. Stand 15 minutes before serving.

Notes

Instead of brandy snaps, you could use ginger snap, butternut snap or honey snap biscuits.

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