- 1 litre vanilla icecream, make your own! (see my recipes for a dairy or a non-dairy one)
- 30 g raw sugar
- 100 g shelled pistachios, unsalted
- 25 g Butter
- 30 g Shredded coconut
- 425 g canned mangoes, drained
- mint leaves, to garnish
Make your own icecream (plain vanilla) a day in advance up to the freezing stage, pouring your hot, finished ice-cream into a shallow slice container (lined with baking paper) before freezing it overnight.
Mill the sugar for 10 seconds / speed 9. Set aside.
Add the nuts to the TM bowl and chop coursely for 10 seconds / speed 4. Repeat if necessary if nuts are not chopped enough.
Add butter and heat for 1 minute / 100° / reverse / speed 1.
Add the sugar and cook for 8 minutes / 100° / reverse / speed 1. The spread onto a dinner plate to cool.
While the nuts are cooking, use a dry frying pan over medium heat to toast the coconut so it is a lovely golden colour. Set aside to cool.
Line a loaf tin (I used my bread tin) with plastic wrap, making sure that you have an extra 5cm on each side to cover the top, once finished.
Remove one mango cheek from the tin and dice it as garnish and set aside in a small bowl. Slice the rest of the mango cheeks into thin strips and line half of them over the base of the lined tin. Sprinkle with half of the pistachios.
Remove the frozen ice-cream from the freezer and remove from the slice container onto a chopping board (and remove the baking paper). Now cut the ice-cream into 2-3cm squares. Place the cubed ice-cream into the Thermomix bowl and blend for up to one minute / speed 8 using the spatula through the hole to assist, until is resembles a soft-serve icecream.
Now add the toasted coconut and combine for 15 seconds / reverse / speed 3
Pour the ice-cream mixture on top of the mango and pistachio, using your spatula to level the surface.
Now sprinkle with remaining pistachios and top with the rest of the mango strips, pressing them down so the top is completely level.
Wrap the plastic wrap over the top and place the tin into the freezer for a minimum of 4 hours.
Once ready to serve, remove the ice-cream log from the tin, unwrapping the plastic wrap and placing the log upside-down on the serving platter. Place a few mint leaves over the top of the log and top them with the diced mango and serve, sliced.
This recipe is adapted from a magazine recipe that was given to me by a friend. I have no idea which magazine but my friend's name is Denise... THANK YOU DENISE! x
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.
Other users also liked...
- Gin & Tonic Sorbet
- Mango and Coconut pudding (low sugar)
- marble cheese brownies
- Toblerone & Caramel Simple Ice Cream
- Jules Bliss Balls
- Rocky Road
- Choc Mousse 2 ingredients low Fodmap
- Cookie Dough Protein Bars
- Variation Choc Mint Bliss Balls with Crown Mints
- One Minute Snickers from Wholefood Simply
- Indian rice pudding
- Savoury Crackers
- Spicy Capsicum and Feta Zucchetti (spiralised Zucchini "spaghetti")
- Egg Drop Soup with Shredded Chicken
- Chicken Stock Paste
- Mulligatawny Soup (Curried Chicken and Rice Soup)
- Carola's Brussels Sprout Delight
- Carola's Cauliflower Soup
- Gulab Jamun
- Spinach and Tuna Lasagne
- Pita Bread Pockets
- Shoarma (Shawarma)
- Carola's Mayonnaise
- Creamy Fruit Cake
- Passionfruit and coconut cake
- Variation Clone of World's Greatest Banana Cake - quick wholemeal version
- Cranberry, Oats and White Chocolate Biscuits.
- Bounty Cake
- Double choc caramel slice
- French Chocolate Teacake
- Nut butter Porridge
- Protein Bars
- All in one apple, carrot and blueberry cake
- Easy Lemon Cake
- Gluten Free Shortcrust Pastry