FROZEN MANGO MACADAMIA CRUNCH

PREP + COOK TIME 30 MINUTES (+ FREEZING & STANDING) SERVES 8

100g brandy snap biscuits (see tip) 2 tablespoons finely chopped

toasted macadamias

20g butter, melted

2 large mangoes (1.2kg) 1 tablespoon caster sugar 1 tablespoon lime juice

400g fresh ricotta

¾ cup (165g) caster sugar, extra 300g sour cream

2 medium mangoes (860g),

sliced, extra

2 limes, sliced thinly

1 Grease a 14cm x 22cm loaf pan; line base and sides with two layers of foil, extending the foil 10cm over edge of pan.

2 Blend or process biscuits until they become fine crumbs; transfer to a medium bowl. Stir in nuts and butter until combined. Using your hands, press biscuit mixture lightly over base of pan. Cover; freeze for 20 minutes or until firm.

3 Meanwhile, slice cheeks from mangoes; discard skin and seeds. Blend or process mango, sugar and lime juice until smooth.

Transfer to a medium bowl.

4 Blend or process ricotta and extra sugar until smooth. Add sour cream; blend or process until just combined. 5 Drop alternate spoonfuls of mango mixture and ricotta mixture over biscuit base in pan; using a butter knife, gently swirl the mixtures. Level surface. Cover; freeze overnight, or until firm.

6 Turn mixture out of the pan onto a platter or board; remove foil. Decorate with extra mango slices and lime. Stand for 15 minutes before serving.