Name: Mango and Salted Caramel Ice Cream Cake recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Ingredients: 5 Calypso mangoes; 1 1/4 cups self-raising flour; 80 g butter chilled chopped; 1/2 cup brown sugar; 1 cup honey roasted macadamias roughly chopped; 3 L vanilla ice cream; 1/2 cup thickened cream; 2 packets Werther's Original Chewy Toffees unwrapped; 2 tsp sea salt flakes crushed

by Calypso Mangoes Last updated on 11/11/2020

Cool off this summer with this easy crowd-pleasing dessert. - Calypso Mangoes

Ingredients

5 Calypso mangoes
1 1/4 cups self-raising flour
80 g butter chilled chopped
1/2 cup brown sugar
1 cup honey roasted macadamias roughly chopped
3 L vanilla ice cream

Quick salted caramel

1/2 cup thickened cream
2 packets Werther's Original Chewy Toffees unwrapped
2 tsp sea salt flakes crushed

Method

Step 1

Preheat oven to 180C fan-forced. Combine the flour and butter in a food processor. Process until the mixture resembles fine breadcrumbs. Add sugar and ½ cup of the macadamia nuts, process until crumble forms clumps. Spread out on a baking tray and bake for 15 minutes or until golden. Cool.
Step 2

Quick salted caramel: Pour the cream into a small saucepan, add the caramels. Stir over medium-high heat for 3-4 minutes until cream comes to the boil. Remove from the heat and stir until caramels have melted and sauce is smooth. Stir in the salt. Set aside to cool.
Step 3

Line the base and sides of a 4cm deep, 20cm x 30cm (base) baking dish with baking paper, allowing a 2cm overhang at both long sides. Scatter the crumble over the base of the pan to cover.
Step 4

Peel 3 of the mangoes. Chop the fruit. Swirl chopped mango, remaining macadamia nuts and ¾ cup salted caramel through the ice cream. Spoon over the crumble base. Smooth the surface. Cover and freeze overnight.
Step 5

Peel and chop the remaining 2 mangoes, spoon over the ice cream. Cut into pieces and serve drizzled with remaining salted caramel.