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Calypso® Mango Ripple Ice Cream Bars Recipe

Entertaining

Family Fun

Desserts

Calypso® Mango Ripple Ice Cream Bars Recipe
  • Perfection Fresh Australia

    Prep Time

    40 mins (12 hours freezing time)

  • Perfection Fresh Australia

    Cook Time

    0 mins

  • Perfection Fresh Australia

    Course

    Dessert

  • Perfection Fresh Australia

    Difficulty

    Simple

  • Perfection Fresh Australia
  • Perfection Fresh Australia

Ingredients List

Perfection Fresh Australia 8

Chocolate Glaze

Method

  1. STEP 1Line the base and sides of a 6.5cm deep, 20cm (base), 22xm (top) square cake pan with baking paper, allowing a 4cm overhang along all the edges (see tip).
  2. STEP 2Peel and chop 3 of the mangoes. Place into a food processor or blend and process until smooth.
  3. STEP 3Spoon the ice cream into a large bowl and allow to soften slightly. Add the mango puree and stir to combine. Finely chop 1 violet crumble and stir into the mango ice cream.
  4. STEP 4Spoon 2 cups (about one third) of the mango ice cream over the base of the cake pan. Top with a layer of chocolate ripple biscuits, cutting to fit. Spoon over half the remaining mango ice cream then a second layer of biscuits. Cover the biscuits with the remaining mango ice cream. Place a sheet of baking paper onto the surface then cover with plastic wrap and foil and freeze overnight.
  5. STEP 5To make the chocolate glaze, microwave the chocolate in 1-minute bursts in a microwave-safe bowl, stirring each minute with a metal spoon until melted. Stir in enough oil to adjust the consistency.
  6. STEP 6To serve, cut the cheeks from the remaining mangoes, remove from the skin and thinly slice. Chop the remaining violet crumble. Remove the mango ripple ice cream cake from the pan and place onto a serving platter. Drizzle with a little of the chocolate glaze. Top with mango and violet crumble. Cut into bars and serve with remaining chocolate glaze.
Tips TipThe ice cream will keep for 1 month in the freezer, wrap tightly in plastic and foil.
Tips TipIf you don’t have a square cake pan this mixture is suitable for a 22cm (base) round cake pan.

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