Drizzled with mango caramel, this tropical ice cream cake takes dessert to a whole new level.
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Pit, peel and thinly slice the remaining mango lengthways. Arrange over the cake. Stir the reserved mango caramel to loosen and drizzle some over the cake. Sprinkle the remaining macadamias over the cake (see tip below). Cut cake into wedges and serve with more mango caramel.
COOK. STORE. SAVE.
Topping tip: Try a caramelised macadamia topping. In a small heavy saucepan over low heat, stir 1/3 cup (75g) sugar and 1½ tbs water until sugar has dissolved. Increase heat to medium-high and boil without stirring, brushing down side of pan with a wet pastry brush to dissolve any crystals, for 3-4 mins or until caramel is golden brown. Stir in 2 tsp butter, 1 cup (140g) hot toasted macadamias and a pinch of salt to coat. Pour mixture, in a single layer, onto a lightly greased baking tray. Once cool, reserve in an airtight container for up to 5 days.
Drizzled with mango caramel, this tropical ice cream cake takes dessert to a whole new level.
Pit, peel and thinly slice the remaining mango lengthways. Arrange over the cake. Stir the reserved mango caramel to loosen and drizzle some over the cake. Sprinkle the remaining macadamias over the cake (see tip below). Cut cake into wedges and serve with more mango caramel.