serves
8
prep
15 minutes
difficulty
Easy
serves
8
people
preparation
15
minutes
difficulty
Easy
level
Stream free On Demand
Mango
episode • The Cook Up with Adam Liaw • cooking • 24m
G
episode • The Cook Up with Adam Liaw • cooking • 24m
G
Ingredients
- 600 ml thickened cream
- 395 g condensed milk
- 200 ml coconut milk
- ½ tsp coconut extract
- large pinch saffron threads, soaked in 2 tbsp hot water until cool
- ¼ tsp ground cardamom
- 2 mangoes, flesh pureed
- 75 g (½ cup) pistachios, crushed
Freezing time: 4 hours
Instructions
- Using a stand mixer fitted with a whisk attachment, whip the cream to soft peaks. Add the condensed milk and continue to beat until combined. Transfer one third of the mixture to another bowl and fold in the coconut milk and coconut extract until well combined. Transfer to a loaf tin lined with plastic wrap and freeze for 30 minutes or until slightly set.
- Meanwhile, fold the saffron and the soaking water, cardamom and mango through the remaining cream mixture. Chill, then when the first layer is nearly set, pour over the coconut mixture. Freeze for at least 4 hours until firmly set. Remove from the tin and place on a serving plate. Scatter with the pistachios and slice to serve.
Photography by Danielle Abou Karam.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Mango
