Frozen Mango Macadamia Crunch

Published by thecollective on

Frozen Mango Macadamia Crunch

Crunchy and cool, ideal for summer BBQ's or a poolside treat!
Course Afternoon Tea, Dessert, Snack
Servings 8


  • 14cm x 22cm loaf pan
  • Blender


  • 100 g brandy snap biscuits
  • 2 tbsp finely chopped toasted macadamia nuts
  • 20 g melted butter
  • 2 cups Aussie Frozen Fruit Mango
  • 1 tbsp caster sugar
  • 1 tbsp lime juice
  • 400 g fresh ricotta
  • 3/4 cup caster sugar
  • 300 g sour cream
  • 2 limes, sliced thinly


  • Grease a 14cm x 22cm loaf pan; line base and sides with two layers of foil, extending the foil 10cm over the edge of the pan.
  • Blend or process biscuits until they become fine crumbs; transfer to a medium bowl. Stir in nuts and butter until combined. Using your hands, press biscuit mixture lightly over the base of the pan. Cover; freeze for 20 minutes or until firm.
  • Meanwhile, slice cheeks from mangoes; discard skin and seed. Blend or process mango, sugar and juice until smooth. Transfer to a medium bowl.
  • Blend or process ricotta and extra sugar until smooth. Add sour cream; blend or process until just combined.
  • Drop alternate spoonfuls of mango mixture and ricotta mixture over biscuit base in pan; using a butter knife, gently swirl the mixtures. Cover; freeze overnight or until firm.
  • Turn frozen mixture out of the pan onto a platter or board; remove foil lining. Decorate with extra mango slices and lime. Stand 15 minutes before serving.
  • Enjoy!
Keyword Australian Mangoes, Iceblock, Mangoes


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