150glychee juicedrained from 560g can lychees in syrup)
Mango and lychee sorbet
400gmangoesapprox. 2 mangoes, flesh only, cut into pieces
100glycheesdrained
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