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Mango Coconut Slice

AuthorSaffron & Honey
An easy ice cream cake dessert made with haupia ice cream, mango and pistachio nuts.
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Prep Time20 minutes
Total Time20 minutes

Ingredients  

  • 1.5 quart carton Roselani Haupia ice cream
  • 1/2 cup Maui Fruit Jewels Mango Purée
  • 1/2 cup Maikai unsalted No Shell Pistachios
  • 1/3 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.