Entertaining
Family Fun
Desserts
.jpg)
-
Prep Time
90 min + overnight freezing
-
Cook Time
0 min
-
Course
Dessert
-
Difficulty
Beginner
Ingredients List
16
Method
- STEP 1
Place the mango and 3 tablespoons sugar in a food processor. Process until smooth, transfer to a jug, stir in the coconut cream. Crush 4 meringue nests and stir into the mango mixture. Spoon into 16 x ⅓ cup (80ml) capacity ice-block moulds so they are one-third full. Place into the freezer for 1 hour.
- STEP 2
Meanwhile, place the strawberries and remaining sugar in the food processor. Process until finely chopped. Remove to a bowl, stir in the passionfruit. Cover and refrigerate until ice creams are semi frozen.
- STEP 3
Spoon 1 tablespoon (20ml) of the strawberry and passionfruit mixture into each mould over the partially set mango mixture. Fill with the remaining mango mixture. Insert paddle pop sticks. Cover and freeze for overnight.
- STEP 4
Dip the moulds into warm water and carefully remove to a tray.
- STEP 5
Crumble the remaining 2 meringue nests. Drizzle the white chocolate over the ice creams, then quickly sprinkle over the crushed meringues. Serve.
TipIce creams will keep 3 weeks in the freezer either in their moulds or individually wrapped in plastic and stored in a snap lock bag. TipTry swapping Perfection Blackberries for the strawberries, mango and blackberry are a super combination.
Calypso® Mango Pavlova Ice Creams
Tell us what you think!
What star rating do you give this recipe?
Calypso® Mango Pavlova Ice Creams
Tell us what you think!
What did you like about this recipe?
We are sorry to hear you didn't like this recipe.
Please leave your review below.
Leave your review
MORE RECIPES YOU MIGHT LIKE
Mains
MARINATED SOLANATO®, QUKES® & EASY PEASY® PEA SALAD WITH BARBECUE PRAWNS
20 mins
Afternoon
Simple
