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White chocolate and mango ice-cream pudding
White chocolate and mango ice-cream pudding
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Prep Time:
740 minutes
Cook Time:
15 minutes
Total Time:
755 minutes
Indulge in a luxurious summer Christmas dessert.
Ingredients:
  • 2 litres vanilla ice-cream
  • 2 small mangoes
  • 180g block white chocolate
  • 7 white chocolate and macadamia biscuits
  • White chocolate curls, to serve
  • 82.50 ml macadamia halves, toasted, roughly chopped
  • 107.50 gm caster sugar
Instructions:
  • Place a 8-cup metal pudding basin with plastic wrap, ensuring the wrap extends 2cm over the edge of the basin.
  • Allow the ice-cream to soften in a large bowl for 10 minutes, ensuring it remains firm and not melted.
  • Roughly chop 1 mango and finely shred 1/2 of the chocolate. Mix the chopped mango and shredded chocolate into the ice cream, then spoon the mixture into the prepared basin and smooth the top. Top with cookies and press gently to secure them. Cover the surface with plastic wrap and freeze overnight or until firm.
  • Prepare the Macadamia Praline: Spread macadamias on a baking tray lined with baking paper. In a saucepan over medium heat, combine sugar and 1/2 cup cold water. Stir until sugar dissolves, then bring to a boil. Let it boil without stirring for 8 to 10 minutes until golden, brushing down any sugar crystals with cold water. Quickly pour the toffee over the macadamias on the tray. Let it stand for 15 minutes until set, then break the praline into shards.
  • Finely chop the remaining chocolate and place it in a small microwave-safe bowl. Microwave on MEDIUM (50%), stirring every 30 seconds with a metal spoon for 1 to 1 1/2 minutes until it's melted and smooth. Slice the remaining mango thinly. Invert the pudding onto a plate, gently remove the plastic wrap, and garnish with mango slices, praline, and chocolate curls. Drizzle with the melted chocolate and serve right away.

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