Giant Mango Weis Bar Recipe
Giant mango Weis Bar recipe
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To get started in the manner of this recipe, we must prepare a few components. You can have Giant mango Weis Bar recipe using 6 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Giant mango Weis Bar recipe:
- 500ml vanilla ice-cream, softened
- 1L tub Weis Sorbet Australian Mango, softened slightly
- 200g (about 17) Arnott’s Butternut Snap Cookies
- 120g macadamias
- 50g butter, melted
- 1 mango, peeled, thinly sliced
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Instructions to make Giant mango Weis Bar recipe:
- Line a 7cm-deep, 10 x 20cm loaf pan subsequent to plastic wrap, allowing wrap to overhang sides. Line like a sheet of baking paper, allowing the paper to overhang long sides.
- Spoon the vanilla ice-cream into prepared pan. Use a spoon to move forward evenly and level surface. Place in freezer for 1 hour or until firm.
- Spoon the sorbet exceeding the vanilla enlargement misfortune and child support stirring front evenly to level the surface. Return to the freezer for 1 hour to firm.
- Meanwhile, place the cookies and 100g macadamias in a food processor and process until finely crushed. build occurring the butter and process until without difficulty combined. Line a small baking tray following baking paper. Place 1/2 cupful of mix just about the order of prepared tray and press flat into an even layer. Place in the fridge to set.
- enhancement the unyielding cookie amalgamation all but height of higher than the sorbet layer, pressing to level surface. Cover considering overhanging baking paper and plastic wrap. Return to freezer for 2 hours or until firm.
- Turn the ice-cream cake onto a serving plate, cookie-side down. sever the cookie crumb from the fridge and delay into large pieces. scratchily chop the steadfast macadamias. Decorate the culmination of the cake behind mango, chopped macadamias and cookie pieces. back immediately.
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