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Mango ice-cream tart
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Indulge in this luscious mango ice cream tart anytime.
Ingredients:
  • 40.00 gm caster sugar
  • 12.60 gm liquid glucose
  • 180ml (3/4 cup) double cream
  • 180ml (3/4 cup) milk
  • 20.00 ml dark rum
  • 3 egg yolks
  • 45g (1/4 cup) dark brown sugar
  • 250g pkt Granita biscuits
  • 100g unsalted butter, melted
  • 80ml (1/3 cup) water
  • 1 mango, cheeks removed, peeled
  • Peeled mango, extra, to serve
Instructions:
  • In a saucepan over medium heat, combine cream, milk, and rum, bringing it to a gentle simmer. Allow it to cool for five minutes before using.
  • Whisk the egg yolks and brown sugar until light and creamy. Gradually mix in the cream mixture. Transfer the mixture to a clean saucepan and warm over low heat. Stir with a wooden spoon until it coats the back of the spoon. Pour the custard into a jug and let it cool to room temperature with occasional stirring. Cover and refrigerate for 4 hours or overnight for a chilled treat.
  • Process biscuits in a food processor until finely crushed. Mix in butter until well combined. Press mixture firmly into an 11 x 34cm fluted tart tin. Chill in the fridge for 30 minutes.
  • Preheat the oven to 180°C/160°C fan forced. Bake the base until light golden, about 20 minutes. Allow it to cool before using.
  • In a small saucepan over medium heat, mix together water, caster sugar, and liquid glucose until the sugar dissolves. Simmer for 2 minutes to slightly reduce, then let cool.
  • Blend the ripe mango in a food processor until velvety smooth, then introduce the sugar mixture and blend again until fully incorporated.
  • Follow the ice-cream maker instructions to churn the custard. Spoon it onto the cooled base, add mango puree, swirl, and freeze until firm. Cut into pieces and garnish with mango slices.

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