1/2 cup castor sugar
zest 1 lime
1/2 tsp vanilla extract
200ml thickened cream
1 mango
Beat cream cheese. Add sugar, zest & vanilla and beat together. Beat in cream, about 5 minutes. Spoon into silicon muffin pan.
Whizz mango. Spoon 20ml onto cream cheese mixture and stir a few times to marble in. Top with remaining mixture then smooth over with straight knife or spatula to level. Freeze.
Unmould & defrost for 15 minutes before serving. Sprinkle with crumble mixture.
Nut crumble
60g flour
40g butter
55g macadamia nuts & almonds
30g Demerara sugar
1/8t vanilla extract
Shredded coconut?
To make crumble, preheat the oven to 160°C. Blend ingredients in a food processor (except coconut) until the mixture is the texture of breadcrumbs. Spread out the crumble on a baking tray and bake for 30-40 minutes, being sure to stir the crumble mixture every 10 minutes. Add coconut for last 10 or 15 minutes or toast separately and stir through. Remove when the mixture is golden brown and set aside to cool.
To make crumble, preheat the oven to 160°C. Blend ingredients in a food processor (except coconut) until the mixture is the texture of breadcrumbs. Spread out the crumble on a baking tray and bake for 30-40 minutes, being sure to stir the crumble mixture every 10 minutes. Add coconut for last 10 or 15 minutes or toast separately and stir through. Remove when the mixture is golden brown and set aside to cool.
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