2 large mangoes
1 large banana
1 can coconut milk
the flesh of 1 young coconut or an extra banana
2 teaspoons vanilla essence
30g macadamia nuts
Dice mango, chop banana and put in freezer overnight. Place coconut flesh in a container and freeze overnight.
Place coconut milk in fridge overnight or in the freezer for 30 minutes to chill. It is fine to leave in the can.
Line a 10x20cm loaf tin with cling wrap.
Finely chop macadamia nuts or whizz in the food processor until the macadamia resembles a fine crumb. Put aside for later use.
Place frozen mangoes, banana and 1 tsp of vanilla essence in the food processor with 1/4 cup of coconut milk. Blend until smooth. The "icecream" should be similar to a soft serve consistency. You may need to add extra coconut milk to get this consistency.
Halve the mango mixture and pour one half as your base layer into the lined loaf tin. Place the other half in a container then place both in the freezer. Allow approximately one hour for the first layer to set.
Place 1 cup of chilled coconut milk, 1 tsp of vanilla essence and coconut flesh (or banana if using) and blend until smooth. Pour coconut layer over first mango layer and allow to set.
Once the coconut layer is set, pour other half of the mango on top. *If the mango isn't soft enough to pour on top just blend it in the food processor for 30 seconds and it will soften up.
Leave "icecream" to set for approximately 4 hours. Take out of tray, remove cling wrap, cut into bar slices and place in a container in freezer. It should last up to 6 months in the freezer.