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Mango macadamia ice-cream cake
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Prep Time:
605 minutes
Cook Time:
Total Time:
605 minutes
Ingredients:
  • 125g butternut snap biscuits
  • 125.00 ml dry-roasted macadamia nuts, chopped
  • 20g butter, melted
  • 40.00 ml white rum
  • 20.00 gm caster sugar
  • 800g can mango cheeks, drained
  • 750ml vanilla ice-cream, softened
  • 42.50 gm desiccated coconut
  • 500ml passionfruit sorbet
  • lime slices, to serve
Instructions:
  • Cover the bottom and sides of a 7cm-deep, 21cm x 11cm loaf pan with two layers of foil, leaving a 5cm overhang on the longer sides.
  • Combine biscuits and half of the nuts in a food processor until fine crumbs form. Blend in butter until fully combined. Press the mixture into the base of the prepared pan and freeze for 30 minutes.
  • In a food processor, combine rum, sugar, and half of the mango. Blend until smooth. Set this mixture aside. Finely chop the remaining mango.
  • Combine the ice cream, chopped mango, coconut, the rest of the nuts, and 1/2 cup of the rum mixture in a bowl. Mix well and spread over the biscuit base. Freeze for 3 hours or until firm.
  • Soften sorbet in a bowl, fold in remaining rum mixture, then spoon over ice cream mixture. Cover and freeze overnight until firm. Remove from freezer, turn out onto a plate, remove foil, let stand for 5 to 10 minutes before slicing, and serve.

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