Mango and vanilla ice-cream terrine
SmartPoints® value per serving
6 hr 55 min
Layers of biscuits, ice-cream and frozen mango puree make for a heavenly hot night dessert. Serve it for a dinner party or when your sweet tooth screams
Reduced fat vanilla ice cream
⅓ cup(s), (75g)
1 medium, lightly beaten
Sponge finger biscuits
7 individual, (7x12g)
2 tbs, pulp
- Lightly spray a 7cm-deep, 9cm x 25.5cm (base measurement) loaf tin with oil. Line base and sides with baking paper, allowing 5cm to hang over both long sides. Spread half the ice-cream over base of prepared pan. Cover with plastic wrap and freeze until required.
- Combine sugar and ⅓ cup (80ml) water in a small saucepan over medium heat. Cook, stirring, for 4–5 minutes or until sugar has dissolved. Bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until slightly thickened. Cool. Stir in juice.
- Chop flesh from 2 mangoes. Place in a food processor or blender and process until smooth. Add sugar syrup. Process until combined. Pour into a freezerproof container. Cover with plastic wrap and freeze for 3 hours or until firm. Remove mango mixture from container and use a knife to coarsely chop. Place in a food processor with egg white and process until combined and smooth. Spread over vanilla ice-cream in tin. Smooth top and freeze for 3 hours or until firm.
- Top terrine with remaining ice-cream. Lightly press biscuits into ice-cream. Cover and freeze overnight or until firm. Invert terrine onto a serving platter. Thinly slice remaining mango. Top terrine with mango and passionfruit pulp. Cut into slices to serve.
For a flavour twist, try a Raspberry & vanilla ice-cream terrine: Swap lime juice for lemon juice, 2 mangoes for 400g thawed frozen raspberries, and remaining mango and passionfruit for 125g strawberries (quartered) and 60g fresh raspberries and blueberries.