Frozen mango macadamia crunch

Prep 0 h : 0 m
Cook 0 h : 30 m


  • 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.