Mango, Macadamia & Coconut Weiss Bars

THERMOMIX^® RECIPE

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Coconut Icecream

Place all ingredients into the Thermomix. Cook 5 min at 80 degrees on speed 4. Pour mixture into a non stick lamington or loaf tin. The “Bars” can be made in either shaped tin. The lamington tin will give thinner layers than the loaf tin. Freeze for 2-3 hours till the mixture is firm but not frozen. Remove from freezer. Cut up into medium sized piecesand return to the Thermomix bowl. Mix for 20 sec on speed 9 to break down the pieces and then 10 sec speed 4 using the spatula to assist. Pour the icecream back into the tray and return to freezer till frozen.

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Mango Sorbet

Place sugar in bowl and pulverise 10 sec on speed 9. Place frozen mangoes into the Thermomix bowl. Grind for 20 sec speed 9 using the spatula to assist till you have the consistency of frozen paste. Add egg white. Mix for 5 sec speed 6 to mix. Insert the butterfly over the blades. Add macadamia nuts. Whip for 1-2 min speed 4 depending on how fluffy you want the mix. The longer you mix the lighter the color, so to keep the color don’t whip too long. Spread this over the layer of coconut icecream. Return the tray to the freezer.

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To Serve

Remove the tray from the freezer and sit at room temperature for a few minutes to allow the edges to thaw enough to come out of the tray. Alternatively wipe the edges of the tin with a hot cloth until the edges thaw. Turn out onto a chopping board. Use a large sharp knife to cut into bars. You should be able to cut 12 slices from a loaf tin and 12 bars from a lamington tin. Serve on a platter at an informal gathering or wrap the lower half of the bar in paper wrap for a special frozen treat to eat in your hands.

Tip: Have frozen mangoes ready in the freezer and make each layer over the course of a few hours after each layer has frozen. Experiment with your favorite fruit for a different frozen treat.