Wow your guests with this decadent Mango caramel ice-cream cake. With fruity and tasty flavours you'll leave everyone wanting more.
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Pit, peel and coarsely chop 1 mango and puree with lime juice, 1/4 cup (55g) sugar and 2 tbs water in a blender until smooth. You should have about 1 cup puree. In a small saucepan over low heat, bring puree and cream to a simmer. Keep warm.
Meanwhile, in another small saucepan over low heat, stir remaining 1 cup (220g) sugar and 1/3 cup (80ml) water until sugar dissolves. Increase heat to medium-high and boil without stirring, brushing down side of pan with a wet pastry brush to dissolve any crystals, for 6-8 mins or until caramel is golden brown. Remove pan from heat and slowly whisk in warm mango mixture and a pinch of salt. The caramel will bubble vigorously. Set aside 3/4 cup mango caramel and cool for about 20 mins or until room temperature. Cover and refrigerate remaining mango caramel until ready for serving.
In a chilled large bowl, gently fold 2/3 cup macadamias into ice-cream. Spoon half of ice-cream mixture into cold crust and smooth top. Drizzle half the room temperature mango caramel over ice-cream. Repeat layering remaining ice-cream and mango caramel. Using a small knife, gently swirl caramel into ice-cream. Freeze cake for at least 12 hours and up to 3 days, or until ice-cream hardens.