Frozen Mango Macadamia Crunch

1. 1

   Grease and line a 9 x 5-inch loaf pan with foil, extending foil above long sides for handles.

2. 2

   Blend or process cookies until fine crumbs form. Transfer to a medium bowl. Stir in nuts and butter until combined. Using your hands, press cookie mixture lightly onto bottom of prepared pan. Cover; freeze 20 mins or until firm.

3. 3

   Meanwhile, slice cheeks from 2 of the mangoes; discard skin and seed. Blend or process mango, 1 tbsp of the sugar and lime juice until smooth. Transfer to a medium bowl.

4. 4

   Blend or process ricotta and remaining 3/4 cup sugar until smooth. Add sour cream; blend or process until just combined.

5. 5

   Drop alternate spoonfuls of mango mixture and ricotta mixture into pan. Using a butter knife, gently swirl the mixtures. Cover; freeze overnight or until firm.

6. 6

   Slice remaining mango. Invert frozen mixture onto a platter or board; remove foil lining. Decorate with mango slices and lime. Let stand 15 mins before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.