Name: Mango, Coconut and Lychee Icy Poles
Prep time: 450 min
Ingredients: 30 g plain flour; 20 g unsalted butter; 2 tbsp brown sugar; 20 g raw macadamia nuts; 200 g coconut cream; 50 g pouring (whipping) cream; 150 g lychee juice (drained from 560g can lychees in syrup)); 400 g mangoes (approx. 2 mangoes, flesh only, cut into pieces); 100 g lychees (drained)

Mango, coconut and lychee icy poles

Mango, Coconut and Lychee Icy Poles

Print Recipe

Prep Time 7 30

Course Dessert

Servings 8 portions

Equipment

Thermomix
baking tray (20 x 30cm)
baking paper
ramekins or dariole moulds (150ml)
aluminium foil
popsicle sticks

Ingredients

Macadamia crumble

30 g plain flour
20 g unsalted butter
2 tbsp brown sugar
20 g raw macadamia nuts

Coconut ice cream

200 g coconut cream
50 g pouring (whipping) cream
150 g lychee juice drained from 560g can lychees in syrup)

Mango and lychee sorbet

400 g mangoes approx. 2 mangoes, flesh only, cut into pieces
100 g lychees drained

Instructions

Macadamia crumble

Preheat oven to 160°C. Line a baking tray with baking paper and set aside.
Place all crumble ingredients into mixing bowl and chop 5 sec/speed 5. Spread crumble
evenly over prepared baking tray and bake for 10-15 minutes (160°C), or until lightly golden. Set aside to cool. Rinse and dry mixing bowl.

Coconut ice cream

Set aside 8 broad-based icy pole moulds, such as ramekins or dariole moulds (approx. 150 ml capacity).
Place all ice cream ingredients into mixing bowl and mix 10 sec/speed 4.
Transfer approx. 50 ml coconut mixture into each icy pole mould. Cover moulds with foil, poke a hole in foil with skewer or scissors and insert wooden popsicle stick through foil.
Place into freezer for 1-2 hours, or until firm. Gently press 2-3 teaspoons Macadamia crumble over semi-frozen ice cream. Place back into freezer. Rinse mixing bowl and continue
with sorbet.

Mango and lychee sorbet

Place mangoes and lychees into mixing bowl and purée 8 sec/speed 10.
Place approx. 50 g sorbet over each crumble layer and place back into freezer for 3 hours, or until frozen. Remove from freezer for 5 minutes to soften, then remove from moulds
before serving.

Notes

Macadamia crumble can be made in advance and stored in a sealable container in the refrigerator for up to 2 days.
You can substitute fresh mango with frozen mango.
If you do not have icy-pole moulds, set mixture in a terrine mould or slice tin lined with baking paper and slice to serve.
Cream can be omitted to make a dairy-free dessert.
Macadamias can be omitted to make a nut-free dessert