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Curtis Stone's Oh-so-delicious mango caramel ice-cream cake

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  • Seafood free
  • Shellfish free

Wow your guests with this decadent Mango caramel ice-cream cake. With fruity and tasty flavours you'll leave everyone wanting more.

  • Serves12
  • Cook time15 minutes
  • Prep time35 minutes, + 20 mins cooling & 12 hours 10 mins freezing time


  • 2 ripe mangoes (about 800g total)
  • 1 lime, juiced
  • 1 1/4 cups (275g) caster sugar, divided
  • 1/4 cup (60ml) thickened cream
  • Non-stick cooking spray
  • 100g Coles White Chocolate, chopped
  • 2 tsp canola oil
  • 175g digestive biscuits (about 12 biscuits)
  • 1 cup (140g) macadamias, toasted, divided
  • 2L Coles Vanilla Ice Cream, slightly softened

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Lightly spray a 23cm springform pan, with an at least 6cm-high side, with non-stick cooking spray.
  4. Step 4

    In a small bowl set over simmering water, stir chocolate and oil until blended. In a food processor, grind biscuits into very fine crumbs. Add chocolate mixture and a pinch of salt and pulse until moistened. Using the bottom of a small metal measuring cup or glass, first press some of crumb mixture about 3cm up side of pan. Press remaining mixture evenly onto bottom of pan (the crust will be thin). Don’t worry if it isn’t perfect. Freeze for about 10 mins or until crust hardens.
  5. Step 5

    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.

  6. Step 6

    Remove side of pan from cake. Using a large metal spatula, loosen cake from base of pan and transfer to a platter.
  7. Step 7

    Pit, peel and thinly slice remaining mango lengthways. Arrange over cake. Stir reserved mango caramel to loosen and drizzle some over cake. Sprinkle remaining macadamias over cake (see tip below). Cut cake into wedges and serve with more mango caramel.