Croccante gelato al mango e macadamia

Ingredienti

• 100 g butternut snap cookies
• 45 g roasted macadamias
• 20 g butter, melted
• 1.2 kg mangoes, chopped
• 2 tbsp lime juice
• 375 mL thickened cream
• 395 g NESTLÉ Sweetened Condensed Milk 395g
• 0 Mango slices, macadamias, extra, toasted coconut flakes and lime zest, to serve

Preparazione

1. 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. 2

   Process mango and half the juice until smooth for this macadamia recipe.

3. 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. 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. 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. 6

   Turn out onto a board crumb-side down; remove paper. Decorate with extra mango slices, chopped macadamias, shaved coconut and lime zest.