Coconut and mango ice cream terrine - Salamanca Fresh
Layers of creamy coconut, toasted macadamias, and tropical mango sorbet create a stunning frozen dessert. Topped with whipped cream and Raffaello balls, this treat is both beautiful and indulgent.
Ingredients
- ½ cup macadamias, coarsely chopped and lightly toasted
- 120g slivered almonds, toasted
- 1L tub frozen mango sorbet
- 600ml thickened cream
- 395g can sweetened condensed milk
- 2 tsp vanilla bean paste or essence
- whipped cream, sliced mango, shredded coconut and Raffaello balls, to serve
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