MANGO MARVELS!

Embrace this in-season fruit for extra special desserts this Christmas

- Kate Brown

FROZEN MANGO, LIME & MACADAMIA BOMBE

SERVES 12 PREP 20 MINS + FREEZING COOK 5 MIN

• Cooking oil spray, to grease • 1 litre vanilla ice-cream • 3 cups diced mango, plus extra 1 mango, thinly sliced into ribbons, to decorate

• ½ cup roasted macadamias, chopped, plus extra ¼ cup, roughly chopped, to serve

• Finely grated zest and juice 1 lime, plus extra lime, thinly sliced into rounds, to serve

• 1 tbsp icing sugar mixture

1 Grease an 8-cup capacity pudding basin with oil. Line base and side with cling wrap, allowing a 5cm overhang.

2 Set ice-cream aside for 5 mins to soften slightly (don’t allow to melt), then transfer to a large bowl. Stir until just smooth, then fold in 1 cup diced mango and chopped macadamias. Spoon into basin, pressing firmly and smoothing surface. Freeze for 3 hours.

3 Put remaining mango, lime zest, and icing sugar in a food processor or blender and process until very smooth. Spoon over ice-cream mixture in the mould and smooth surface using the back of a spoon or spatula. Freeze for 6 hours or preferably overnight.