Cool down over the holiday season with the incredibly delicious icecream in this Mango Macadamia Crunch.
Prep time 30 min
Cook time 0 min
(plus freezing time)
Select ingredients and add them to your shopping list
Add to shopping list
Grease a 14cm x 22cm loaf pan (7 cup capacity). Line base and sides with 2 layers of baking paper, extending paper 10cm over the edges.
Process mango and half the juice until smooth.
Beat the cream in a bowl with an electric mixer until softly whipped. Gradually add NESTLÉ Sweetened Condensed Milk and remaining juice; beat until thickened.
Drop alternate spoonfuls of mango mixture and cream mixture over the base in pan. Gently swirl the mixtures with a butter knife. Repeat, alternating spoonfuls in layers and swirling each layer. Cover; freeze overnight or until firm.
Process cookies and nuts until finely chopped. Add butter; process until combined. Press biscuit mixture over frozen ice cream. Freeze 1 hour.
Turn out onto a board crumb-side down; remove paper. Decorate with extra mango slices, chopped macadamias, shaved coconut and lime zest.
Rate this recipe out of 5: