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Mango and coconut ice-cream pie

A mouth-watering summer dessert. - by Ellie Vernon
  • 07 Jan 2022
Mango and coconut ice-cream pie
Pablo Martin
Prep: 20 Minutes - Serves 10
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What happens when you combine caramel with ice-cream and coconut? You get this stunner of a dessert. PS, the tart shell is made from bickies and nuts. Delicious!

Looking for more sensational mango dessert recipes?

Ingredients

Cooking oil spray, to grease

150g whole dry roasted almonds

250g shortbread biscuits, crushed

50g unsalted butter, melted

1 free-range egg

2L vanilla ice-cream

50g sachet coconut milk powder (from Asian aisle of the supermarket)

½ mango, flesh finely diced, plus extra 1 mango, flesh thickly sliced, to decorate

Toasted coconut flakes, to garnish

¼ cup salted caramel topping

Method

  1. Preheat oven to 180°C fanforced (200°C conventional). Grease a 24cm (base measurement) x 4cm deep, loose-bottomed fluted tart tin with cooking oil spray and line base with a disc of baking paper. Line an ovenproof tray with baking paper.

  2. To make the tart shell, place roasted almonds in the bowl of a food processor and process until roughly chopped. Add biscuits and process until fine crumbs form. Pour in butter and egg and process until combined. Press biscuit mixture into the base and up the sides of prepared tin. Bake for 15 minutes or until tart shell is light golden. Cool completely, then remove from tin. Transfer shell to prepared tray.

  3. Meanwhile, put ice-cream in a large bowl and set aside for 5 minutes. Beat with a wooden spoon until slightly softened. Sprinkle over coconut milk powder and beat until combined. Stir through mango. Spoon mixture into cooled tart shell and use the back of a large spoon to smooth surface. Freeze for 6 hours or overnight until frozen.

  4. Remove pie from freezer and transfer to chilled serving plate or cake stand. Decorate with extra mango slices. Scatter with coconut, then drizzle generously with caramel. Serve pie immediately.

Cook's tips:

The easiest way to cut the pie is to use a large knife dipped in hot water and dried with a tea towel.

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  • Food
  • Desserts Recipes
Ellie Vernon
Ellie Vernon
Elle is an experienced Food Editor currently working on Australia’s most read consumer magazine, Better Homes and Gardens.

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