An easy ice cream cake dessert made with haupia ice cream, mango and pistachio nuts.
Ingredients
1.5 quart carton Roselani Haupia ice cream
½ cup Maui Fruit Jewels Mango Purée
½ cup Maikai unsalted No Shell Pistachios
⅓ cup Maikai Coconut Chips
10-12 thin slices of fresh mango
Instructions
Take the ice cream out a little bit in advance so that it has time to soften up.
In the meantime, toast the pistachio nuts in a pan on low-medium heat until just fragrant. Take off heat and cool.
Line a standard loaf pan with parchment paper.
Spoon ice cream into the prepared loaf pan, alternating spoonfuls with scoops of pistachio nuts. Reserve a few nuts for topping.
Smooth the top with an offset spatula or a butter knife, then cut a slit down the middle and pour in the mango purée. You can swirl it a bit on top with the spatula/knife as well, if you want.
Top with coconut chips, fresh mango slices and reserved pistachios. Cover with plastic wrap and freeze for 8-10 hours or overnight.
Recipe by Saffron and Honey at https://saffronandhoney.com/mango-coconut-slice/