100g roasted raw Nutworks macadamias, plus extra to serve
50g coconut cookies or cookies of your choice
30g melted butter
700g mangoes, chopped (approximately 3 mangoes)
2 tbsp lime juice, plus zest to sprinkle
375ml thickened cream
395g sweetened condensed milk
Method
Grease a 14cm x 22cm loaf pan. Line the base with baking paper, allowing the paper to extend over the edges.
For the mango mixture, process mango and half of the lime juice until smooth.
For the cream mixture, beat the cream in a bowl with electric beaters. Once thickened, gradually add condensed milk and remaining lime juice. Beat until thick.
Drop alternate spoonfuls of mango and cream mix into the prepared loaf pan. Gently swirl the mixture as you go but do not mix too much.
Cover and freeze overnight.
For the nut and biscuit crumble base, process macadamias and cookies until finely chopped. Add the melted butter and process until combined. Press the nut mixture over the frozen mango ice cream.
Freeze for another hour.
To serve, turn the tart out onto a board with the nut base side down. Remove paper and decorate with extra mango slices, chopped macadamias, shaved coconut and lime zest.
Frozen Macadamia Mango Crunch Tart
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