Recipe via Entertaining with Dani Valent.
Mango, Coconut and Lychee Icy Poles
30 g plain flour
20 g unsalted butter
2 tbsp brown sugar
20 g raw macadamia nuts
Coconut Ice Cream:
200 g coconut cream
50 g pouring (whipping) cream
150 g lychee juice (drained from 560 g can lychees in syrup)
Mango and Lychee Sorbet:
400 g mangoes (approx. 2 mangoes) flesh only, cut into pieces
100 g canned lychees, drained
Preheat oven to 160°C. Line a baking tray (20 x 30 cm) with baking paper and set aside.
Place all crumble ingredients into mixing bowl and chop 5 sec/speed 5. Spread crumble evenly over prepared baking tray and bake for 10-15 minutes (160°C), or until lightly golden. Set aside to cool. Rinse and dry mixing bowl.
Set aside 8 broad-based icy pole moulds, such as ramekins or dariole moulds (approx. 150 ml capacity).
Place all ice cream ingredients into mixing bowl and mix 10 sec/speed 4.
Transfer approx. 50 ml coconut mixture into each icy pole mould. Cover moulds with foil, poke a hole in foil with skewer or scissors and insert wooden popsicle stick through foil.
Place into freezer for 1-2 hours, or until firm. Gently press 2-3 teaspoons Macadamia crumble over semi-frozen ice cream. Place back into freezer. Rinse mixing bowl and continue with sorbet.
Place mangoes and lychees into mixing bowl and purée 8 sec/speed 10.
Place approx. 50 g sorbet over each crumble layer and place back into freezer for 3 hours, or until frozen. Remove from freezer for 5 minutes to soften, then remove from moulds before serving.