The combo of passionfruit and mango has been around for a long time and is just about perfect summery desserting for me. I love them both. This slice is great for a large gathering, because a little goes a long way and there should be leftovers if you cut the slice carefully! So get onto it while the mangos are plentiful. I used passionfruit pulp from Frozberries but you can get it elsewhere or use fresh, or tinned. It is best not to include the seeds of the passionfruit in the icecream part of the dessert. You should strain them out if you cannot get seed free pulp.
Enjoy this and then go and take a look at some of our other frozen treats! Summer is here!
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- 250 Grams digestive biscuits or other purchased plain cookies
- 80 Grams butter cubed BUY
- 1 Tin Sweetened Condensed Milk
- 70 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Tablespoon vanilla bean paste BUY
- 250 Grams frozen passionfruit pulp without seeds
- 500 Grams cream BUY
- 1 Batch Passionfruit Coulis to serve Recipe
- 1 mango, peeled and cut into thin slices to serve
Line a lamington tin (12 x 8 in) with baking paper, that comes up above the edges of the tin for easy removal. Set aside.
Place biscuits (cookies) and butter into the Thermomix bowl and blend 15 sec/speed 8 or until it comes together in clumps. Press into the lined tin as evenly as possible and place into the freezer while you make the ice cream.
Without cleaning, place the condensed milk, EVOO and vanilla into the Thermomix bowl and blend 20 sec/speed 7. Scrape down lid and sides of bowl and add the frozen passionfruit pulp and repeat blending. (It doesn't matter if it is frozen or thawed.)
Insert butterfly and add the cream. Whip speed 4/butterfly until it is like a thick waffle batter.
Pour into the frozen biscuit base and return to the freezer.
When ready to serve, slice into squares and top with mango and plenty of coulis on demand.