Go Back

Mango, Coconut and Lychee Icy Poles

Print Recipe
Prep Time 7 hours 30 minutes
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