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Calypso® Mango Pistachio Brownie Bomb Alaska Recipe

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Family Fun

Desserts

Cookies & Cakes

Calypso® Mango Pistachio Brownie Bomb Alaska Recipe

Prep Time

60 mins
Cook Time

20 mins
Course

Dessert
Difficulty

Simple

Read Recipe

Ingredients List

Perfection Fresh Australia 8

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ingredient_1=3 Calypso® mangoes

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ingredient_11=1 cup (180g) brown sugar [[Pistachio Brownie]]

ingredient_12=1 egg, lightly beaten [[Pistachio Brownie]]

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ingredient_4=2 litres vanilla ice cream

ingredient_5=5 egg whites, at room temperature

ingredient_6=1 ¼ cups (280g) caster sugar

ingredient_7=Calypso® mango and Perfection Raspberries, to serve

ingredient_8=Freeze dried edible flowers, to decorate (see tip)

ingredient_9=150g butter, chopped [[Pistachio Brownie]]

name=Calypso® Mango Pistachio Brownie Bomb Alaska

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3 Calypso® mangoes
1/3 cup (80g) white sugar
1 lime, juiced
2 litres vanilla ice cream
5 egg whites, at room temperature
1 ¼ cups (280g) caster sugar
Calypso® mango and Perfection Raspberries, to serve
Freeze dried edible flowers, to decorate (see tip)

Pistachio Brownie

150g butter, chopped
1/3 cup (35g) cocoa powder
1 cup (180g) brown sugar
1 egg, lightly beaten
½ cup (80g) pistachio kernels, toasted, very finely chopped
1 cup (150g) self-raising flour

Featured products

Calypso® Mangoes

Perfection Mangoes

Method

Grease and line a 3cm deep 23x29xm (base), 25cm x 31cm (top) slab pan. Grease and line 6.5cm deep, 11x25cm (base), 13.5x29cm (top) loaf pan allowing a 2cm overhang along all 4 edges. Set pans aside.
To make the pistachio brownie, preheat the oven to 180C° fan forced. Melt the butter in a microwave-safe bowl for 1-2 minutes on medium/50% until hot. Add the cocoa and whisk until smooth. Cool for 5 minutes then stir in the brown sugar and egg. Add the pistachios and flour, mix well. Press the mixture evenly into the slab pan. Bake for 10 minutes. Set aside to cool.
Peel and chop the mangoes. Place in a saucepan with the white sugar and lime juice. Bring to the boil over medium-high heat. Cook, stirring for 3 minutes or until sugar dissolves. Boil gently, for 4 minutes. Remove to heatproof a bowl. Refrigerate for 2 hours or until cold.
Cut the brownie in half lengthways. Trim 1 piece of brownie to fit the base of the loaf pan, then press it into the base. Spoon the ice cream into a large bowl and soften slightly. Stir in the mango mixture. Spoon the mango ice cream over the brownie. Top the mango ice cream with the remaining brownie, trimming to fit. Cover and freeze for at least 12 hours or until firm.
Just before serving, place the egg whites and sugar in a large heatproof bowl, over a saucepan of simmering water. Whisk constantly for 5 minutes or until the sugar is dissolved and mixture luke-warm. Transfer to the large bowl of an electric mixer. Whisk on a high speed for 8 minutes, or until the meringue is thick and glossy.
Invert the ice cream loaf onto a serving plate. Spread the meringue evenly over the top and sides to completely cover. Use a kitchen blowtorch to scorch the meringue. Top with mango and flowers. Serve with mango and raspberries.

Grease and line a 3cm deep 23x29xm (base), 25cm x 31cm (top) slab pan. Grease and line 6.5cm deep, 11x25cm (base), 13.5x29cm (top) loaf pan allowing a 2cm overhang along all 4 edges. Set pans aside.
To make the pistachio brownie, preheat the oven to 180C° fan forced. Melt the butter in a microwave-safe bowl for 1-2 minutes on medium/50% until hot. Add the cocoa and whisk until smooth. Cool for 5 minutes then stir in the brown sugar and egg. Add the pistachios and flour, mix well. Press the mixture evenly into the slab pan. Bake for 10 minutes. Set aside to cool.
Peel and chop the mangoes. Place in a saucepan with the white sugar and lime juice. Bring to the boil over medium-high heat. Cook, stirring for 3 minutes or until sugar dissolves. Boil gently, for 4 minutes. Remove to heatproof a bowl. Refrigerate for 2 hours or until cold.
Cut the brownie in half lengthways. Trim 1 piece of brownie to fit the base of the loaf pan, then press it into the base. Spoon the ice cream into a large bowl and soften slightly. Stir in the mango mixture. Spoon the mango ice cream over the brownie. Top the mango ice cream with the remaining brownie, trimming to fit. Cover and freeze for at least 12 hours or until firm.
Just before serving, place the egg whites and sugar in a large heatproof bowl, over a saucepan of simmering water. Whisk constantly for 5 minutes or until the sugar is dissolved and mixture luke-warm. Transfer to the large bowl of an electric mixer. Whisk on a high speed for 8 minutes, or until the meringue is thick and glossy.
Invert the ice cream loaf onto a serving plate. Spread the meringue evenly over the top and sides to completely cover. Use a kitchen blowtorch to scorch the meringue. Top with mango and flowers. Serve with mango and raspberries.