Monday, April 4, 2016

My Mango Slice recipe

For the icecream layer: 1 slab vanilla icecream + 1 slab mango icecream + 3 tbsp lemon juice + 20g salted butter + 250 ml mango pulp/crush = mix well and set aside in the fridge 


Cookie layer: Grind 2 large packets of Marie biscuits (or arrowroot) + 80 g butter + 3-4 tbsp of cocoa powder. Then ladle 3-4 spoons of the icecream mix and mix well till you have clumps forming

Line a baking dish with butter paper and grease it with butter. Add the cookie dough and press it till it forms a uniform layer. Bake 220 deg C for 15 minutes.

Take the hot tray out of the oven and pour the icecream mix onto it and layer it evenly. Make a random pattern with a bit of the pulp and a spoon handle. Put it in the freezer (yup hot tray in cold freezer). Takes 5-6 hours to set before you can cut slices. Overnight setting recommended.

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