Mangoes and ice cream cake to make the perfect combo for Christmas dessert
A lovely dessert that brings the best of two worlds together! The best seasonal ripe Australian Mangoes with warming ginger and cinnamon spices swirled together with vanilla ice cream, biscuit base, and a delicious Macadamia crackle topping. Perfect for Christmas and warm weather.
Serves: 12 | Time: 6 hours
Ingredients:
- 3 large, ripe mangoes
- 2 tbsp butter
- ¼ cup brown sugar
- 1 tsp cinnamon
- 1 tsp grated fresh ginger
- 1/8 tsp salt
- 1L vanilla bean ice cream
- Juice of ½ lemon
For the Crumb Crust:
- 200g macadamia biscuits
- 3 tbsp butter
For the Crackle Topping:
- 150g caster sugar
- 75ml water
- 1 tsp fresh ginger
- 30g butter
- 2 tbsp desiccated coconut
- ½ tsp baking soda
- 100g macadamia nuts
- 1/8 tsp sea salt flakes
To Serve: 1 large mango
Instructions:
1. Cut the fruit from 2 mangoes (saving 1 for decoration) and set it aside.
2. Heat the butter and brown sugar together in a
non-stick frying pan until bubbly. Add the cinnamon and ginger, and bring to a bubble.
3. Add in the mango pieces and stir, while cooking until soft and bubbly (around 5 minutes). Add in the salt and set aside to cool. Mix through the lemon juice
4. In a large
mixing bowl, soften the ice cream to become partially frozen and easily stir-able, and then fold together a few times with the mango mixture so you get a ripple effect.
5. Line an 8-inch round
cake tin or baking dish with cling film and pour the ice cream mix inside. Lightly cover and freeze for 3 hours.
6. To make the crumb crust, process the biscuits in a blender until a sand texture is achieved. Melt the butter and mix in.
7. Take out the ice cream cake and evenly spread the biscuit crumb along the top. Cover and add some weights. Place back into the freezer.
8. To make the crackle topping, add the sugar, ginger, and water into a non-stick pan. Bring to a rapid boil and continue to boil, stirring occasionally until the mixture is a deep amber colour (about 5 minutes). Take off the heat and stir through the coconut and butter. Stir, and add in the baking soda. Stir again and add the Macadamia nuts, stirring well. Place the mixture back on the heat and stir until coated. Add the salt. The mixture may separate into the crackle texture at this stage (if not, it's no problem. It can be broken into pieces later). Pour onto a Silpat and allow to cool at room temperature.
9. Spread the mixture out onto the Silpat and let it cool.
10. When ready to serve, slice the mango for decoration (either peel or thinly slice the mango cheeks).
11. Take out the ice cream cake and turn it upside down onto your serving plate. Take away the cling film. Top with the crackle and fresh mango pieces.
12. Slice and serve.
Note: Make this cake up to a week in advance. Then, simply bring it out of the freezer and assemble with fresh mango and the crackle topping.
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