You will need:
- 600mls thickened cream
- 397mls condensed milk
- 2 large mangoes cut into 4 cheeks
- 1 cup roughly chopped macadamias, toasted
- ½ cup desiccated coconut, toasted
- 180g caramilk chocolate
- Extra macadamias, toasted coconut, (optional) to serve
Let's make it:
Step 1:
Line a 20cm-30cm springform round cake pan with cling film or baking paper. In a large mixing bowl, combine the cream and condensed milk. Attach the whisk attachment to the Sunbeam Mixmaster® Hand Mixer and beat on high speed (5) for 4 minutes until you reach stiff peaks.
Step 2:
Cut the mangoes into 2cm chunks by cutting a diamond pattern into the mango cheek & scooping out the chunks with a spoon. Fold the mango chunks, nuts & coconut through the ice-cream mixture, then & spoon into the cake pan, lightly smooth out for an even bottom surface and cover with baking paper or clingfilm. Freeze overnight.
Step 3:
When you are ready to serve, melt the Caramilk in the microwave in 15 second intervals in the microwave, stirring well after each addition. Remove the cake from the freezer and release onto a serving plate.
Step 4:
Pour the melted Caramilk over the ice-cream cake and decorate with extra nuts and coconut if you wish (quickly, before the chocolate sets!). Then transfer to a serving plate. Enjoy!
Cook's Tip:
Allow this cake to sit at room temperature for 20 minutes before serving to make it easier to slice through. Use a knife warmed under running hot water to slice.