Frozen mango macadamia crunch
100g sugar snap biscuits
2 tbsp finely chopped toasted macadamia nuts
20g butter, melted
2 large mangoes
1 tbsp caster sugar
1 tbsp lime juice
400g fresh ricotta
165g caster sugar, extra
300g sour cream
2 medium mangoes, sliced, extra
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 edge of 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 base of pan. Cover; freeze 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 mins before serving.