To start, preheat the oven to 180 degrees Celsius. Then line a baking tray with baking paper. Place the sugar, flour, shredded coconut and rolled oats in a bowl and stir to combine. Add the butter and use a round bladed knife to stir until just combined and spoon the mixture onto the line tray. Pop in the oven and bake, stirring occasionally, for 30 minutes or until golden. Stir in the dried mango and set aside to cool.
Meanwhile melt the extra butter in a non-stick frying pan over medium heat. Add the fresh mango, extra sugar and vanilla extract. Cook, stirring occasionally, for five minutes or until the mixture is golden and caramelised. Sprinkle with salt and set aside to cool. Next, grease a 20 centimetre square cake pan and line the base and sides with baking paper, allowing the sides to overhang. Sprinkle half the oat mixture over the base of the lined pan.
Pop in the freezer for 30 minutes to chill. Then combine the ice cream and coconut cream in a bowl, Add the salted mango mixture and gently swirl to marble. Spoon the ice cream mixture over the oat mixture in the pan and then smooth the surface. Sprinkle with the remaining oat mixture pressing down gently. Place in the freezer for four hours or until firm.
To serve, cut into pieces and serve immediately. These salted mango and coconut ice cream crumble bars are a perfect warm weather treat.
Ingredients
3/4 cup (165g) brown sugar
2 cups (300g) plain flour
1 cup (75g) shredded coconut
2/3 cup (60g) rolled oats
250g unsalted butter, melted
1/2 cup (80g) finely chopped dried mango
50g unsalted butter, extra
2 large mangoes, stoned, peeled, coarsely chopped
1/2 cup (110g) brown sugar, extra
1 tsp vanilla extract
1 tsp sea salt flakes
2L vanilla ice cream, softened
270ml can coconut cream
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.
Method
Step 1
Preheat oven to 180°C. Line a baking tray with baking paper. Place the sugar, flour, coconut and oats in a bowl and stir to combine. Add butter and use a round-bladed knife to stir until just combined. Spoon onto the lined tray. Bake, stirring occasionally, for 30 mins or until golden. Stir in dried mango. Cool.
Step 2
Meanwhile, melt the extra butter in a non-stick frying pan over medium heat. Add the fresh mango, extra sugar and vanilla. Cook, stirring occasionally, for 5 mins or until the mixture is golden and caramelised. Sprinkle with the salt and set aside to cool.
Step 3
Grease a 20cm (base measurement) square cake pan. Line the base and sides with baking paper, allowing sides to overhang. Sprinkle half the oat mixture over the base of the lined pan. Place in the freezer for 30 mins to chill.
Step 4
Meanwhile, combine ice cream and coconut cream in a bowl. Add mango mixture and gently swirl to marble.
Step 5
Spoon the ice cream mixture over the oat mixture in the pan. Smooth the surface. Sprinkle with the remaining oat mixture, pressing down gently. Place in the freezer for 4 hours or until firm. Cut into pieces and serve immediately.
