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Mango macadamia ice-cream

  • 6:20 Prep
  • 8 Servings


  • 2 medium mangoes, peeled, cut into 1cm pieces
  • 1/2 cup unsalted macadamia nuts, chopped
  • 1/4 cup shredded coconut
  • 2 litres vanilla ice-cream, softened (see note)
  • Chopped mango, to serve


  • 1
    Fold mango, nuts and coconut through ice-cream. Spoon into tub. You could also spoon into a greased and lined 22cm round springform pan or 7cm-deep, 10cm x 20cm (base) loaf pan. Smooth surface. Cover with plastic wrap to prevent ice crystals forming. Freeze overnight or until firm. Remove ice-cream from the freezer 5 minutes before serving. Serve with chopped mango.

Source: taste.com.au


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