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Mango, coconut and lychee icy poles


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Ingredients

8 portion(s)

Macadamia crumble

  • 30 g plain flour
  • 20 g unsalted butter
  • 2 tbsp brown sugar
  • 20 g raw macadamia nuts

Coconut ice cream

  • 200 g coconut cream
  • 50 g pouring (whipping) cream
  • 150 g lychee juice (drained from 560 g can lychees in syrup)

Mango and lychee sorbet

  • 400 g mangoes (approx. 2 mangoes), flesh only, cut into pieces
  • 100 g canned lychees, drained
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Recipe's preparation

    Macadamia crumble
  1. Preheat oven to 160°C. Line a baking tray (20 x 30 cm) with baking paper and set aside.
  2. Place all crumble ingredients into mixing bowl and chop 5 sec/speed 5. Spread crumble evenly over prepared baking tray and bake for 10-15 minutes (160°C) or until lightly golden. Set aside to cool. Rinse and dry mixing bowl.
  3. Coconut ice cream
  4. Set aside 8 broad-based icy pole moulds, such as ramekins or dariole moulds (approx. 150 ml capacity).
  5. Place all ice cream ingredients into mixing bowl and mix 10 sec/speed 4.
  6. Transfer approx. 50 ml coconut mixture into each icy pole mould. Cover moulds with foil, poke a hole in foil with a skewer or scissors and insert wooden popsicle sticks through foil.
  7. Place into freezer for 1-2 hours or until firm. Gently press 2-3 teaspoons of the Macadamia crumble over semi-frozen ice cream. Place back into freezer. Rinse and dry mixing bowl and continue with sorbet.
  8. Mango and lychee sorbet
  9. Place mangoes and lychee into mixing bowl and purée 8 sec/speed 10.
  10. Place approx. 50 g of sorbet over each crumble layer and place back into freezer for 3 hours or until frozen. Remove from freezer for 5 minutes to soften, then remove from mouldes before serving.
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Accessories you need

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Tip

To make an alcoholic version of these icy poles, add 30-40 g Malibu rum in step 4.

Macadamia crumble can be made in advance and stored in a sealable container in the refrigerator for up to 2 days.

You can substitue fresh mango with frozen mango.

If you do not have icy pole moulds, set mixture in a terrine mould or slice tin lined with baking paper and slice to serve.

Cream can be omitted to make a dairy-free dessert.

Macadamia crumble can be omitted to make a nut-free dessert.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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