Calypso mango curd ice cream sundae
Perfect for a cheat weekend, this ice cream sundae pairs perfectly with the tropical taste of mango!
3 Calypso mangoes
1 litre good-quality vanilla ice-cream
½ x 250g packet butternut snap biscuits
½ cup pistachios
½ cup shredded coconut, toasted
Calypso mango curd
1 Calypso mango
6 egg yolks
¾ cup caster sugar
3 lemons, juiced
125g butter, chilled, chopped
1. To make the curd, cut the cheeks from the mango. Using a large spoon remove the mango fruit from the cheeks. Puree mango until smooth. You need ¾ cup. Whisk egg yolks and sugar in a 6-cup capacity heatproof, microwave-safe bowl until combined. Whisk in ½ cup lemon juice. Add the butter. Microwave, uncovered, for 6-7 minutes on Medium/50%, whisking every minute, until the curd thickens and just comes to the boil. Stir in mango puree. Cover surface with plastic wrap. Refrigerate for 2 hours.
2. Spoon the ice-cream into a large bowl. Stand at room temperature for 10 minutes, or until softened slightly. Fold in 1 cup of mango curd. Spoon into a 12cm x 22cm (base) loaf pan. Cover and freeze overnight.
3. Process biscuits and pistachios until finely chopped. Stir in coconut. Cut the cheeks from the mangoes. Using a large spoon remove the mango fruit from the cheeks and cut into 2cm cubes.
4. To serve, spoon half the biscuit mixture into the base of six serving glasses. Top with scoops of ice-cream and half the mango. Repeat layers. Serve.
Mango curd makes 2 cups; store the remaining mango curd in a jar in the fridge for up to one month.
Try folding it through whipped cream and serving on top of pavlova or serve over scones, toasted waffles or toasted crumpets.
Recipe courtesy of Calypso Mangoes.