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Mango-raspberry ice cream bombe recipe
Mango-raspberry ice cream bombe recipe
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Indulge in a refreshing mango, raspberry, and coconut ice cream bombe - a taste of summer in every bite!
Ingredients:
  • 40g shredded coconut
  • 2L Original Vanilla ice cream, softened
  • 125g raspberries, torn
  • 1 mango, stoned, peeled, finely chopped
  • 20.00 ml finely grated lime rind
  • 180g white chocolate, chopped
  • 16.80 gm coconut oil
  • Sliced mango, to serve
  • Raspberries, extra, to serve
  • Shaved coconut, toasted, to serve
  • Mint leaves, to serve
Instructions:
  • Heat a skillet over medium heat until hot. Stir shredded coconut continuously for 3 minutes or until it turns a light golden color. Remove from the heat and place on a plate to cool.
  • Scoop ice cream into a spacious bowl. Cover an 8-cup (2L) pudding basin or bowl with 2 layers of plastic wrap, making sure to leave extra wrap on the sides.
  • Combine raspberries, chopped mango, shredded coconut, and lime rind with the ice cream in a bowl, stirring until well mixed. Transfer the mixture to the prepared basin, cover the surface with plastic wrap, and place it in the freezer overnight or until firm.
  • Chill a serving platter in the freezer. Melt chocolate and oil in a heatproof bowl over simmering water, ensuring the bowl doesn't touch the water. Stir until smooth and let it cool slightly.
  • Carefully release the bombe onto the platter, peeling off the plastic wrap. Drizzle the chocolate mixture over the top. Garnish with sliced mango, extra raspberries, shaved coconut, and fresh mint. Serve right away.

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