Giant Mango Weis Bar

10
Servings
30m
Prep Time
4h
Cook Time
4h 30m
Ready In


"From our weekday newspaper The West Australian. NOTE 4 hour cooking time is freezer time."

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (108.7 g)
  • Calories 298
  • Total Fat - 30.2 g
  • Saturated Fat - 19 g
  • Cholesterol - 87.2 mg
  • Sodium - 164 mg
  • Total Carbohydrate - 6.8 g
  • Dietary Fiber - 0.5 g
  • Sugars - 4.6 g
  • Protein - 1.9 g
  • Calcium - 58.3 mg
  • Iron - 0.1 mg
  • Vitamin C - 12.4 mg
  • Thiamin - 0 mg

Step 1

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

Step 2

Spoon the vanilla ice-cream into prepared pan and then use a spoon to spread evenly and level surface and place in freezer for 1 hour or until firm.

Step 3

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

Step 4

Meanwhile, place the cookies and 100 grams of macadamias in a food processor and process until finely crushed and then add the butter and process until well combined.

Step 5

Line a small baking tray with baking paper and place 1/2 cupful of mixture on the prepared tray and press flat into an even layer and place in the fridge to set.

Step 6

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

Step 7

Turn the ice-cream cake onto a serving plate, cookie-side down and remove the cookie crumb from the fridge and break into large pieces and coarsely chop the remaining macadamias and decorate the top of the cake with mango, chopped macadamias and cookie pieces and serve immediately.

Tips & Variations


No special items needed.

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