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
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.
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.
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.
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.
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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