Mad for mangoes GIANT MANGO WEIS BAR

GET YOUR HANDS ON SUMMER’S FAVOURITE FRUIT AND GIVE THESE FUN RECIPES A TRY — THERE’S EVEN A VEGAN OPTION

SERVES 10. PREP 4 HRS 30 MINS. INGREDIENTS

• 500ml vanilla ice-cream, softened

• 1L tub Weis Sorbet Australian Mango, softened slightly

• 200g (about 17) Arnott’s Butternut Snap Cookies

• 120g macadamias

• 50g butter, melted

• 1 mango, peeled, thinly sliced

METHOD

1. Line a 7cm-deep, 10 x 20cm loaf pan with plastic wrap, allowing wrap to overhang sides. Line with a sheet of baking paper, allowing the paper to overhang long sides.

2. Spoon ice cream into prepared pan. Use a spoon to spread evenly and level surface. Place in freezer for 1 hour or until firm.

3. Spoon the sorbet over the vanilla layer and spread evenly to level the surface. Return to the freezer for 1 hour to firm.

4. Meanwhile, place the cookies and 100g macadamias in a food processor and process until finely crushed. Add the butter and process until well combined.

5. Line a small baking tray with baking paper. Place ½ cupful of mixture on prepared tray and press flat into an even layer. Place in the fridge to set.

6. Spread the remaining cookie mixture over the sorbet layer, pressing to level surface. Cover with overhanging baking paper and plastic wrap. Return to freezer for 2 hours or until firm.

7. Turn the ice-cream cake onto a serving plate, cookie-side down.

Remove the cookie crumb from the fridge and break into large pieces. 8. Coarsely chop the remaining macadamias. Decorate the top of the cake with mango, chopped macadamias and cookie pieces. Serve immediately.