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Cool down over the holiday season with the incredibly delicious macadamia recipe that uses a frozen mango mixture to make Mango Macadamia Crunch ice cream.
Prep time 30 min
Cook time 0 min
(plus freezing time)
Serves 12


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  1. 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.
  2. Process mango and half the juice until smooth for this macadamia recipe.
  3. 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.
  4. 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 frozen mango mixture is firm.
  5. Process cookies and nuts until finely chopped. Add butter; process until combined. Press biscuit mixture over frozen mango ice cream. Freeze 1 hour.
  6. Turn out onto a board crumb-side down; remove paper. Decorate with extra mango slices, chopped macadamias, shaved coconut and lime zest.

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