How to make Curtis Stone’s oh-so-delicious mango caramel ice-cream cake

Take the cake at your next celebration with Curtis Stone’s oh-so-delicious mango caramel ice-cream cake (RECIPE BELOW). Curtis shows you all the tricks you need to know in order to assemble this show-stopping dessert, starting with turning in-season mangoes into a mouthwatering caramel, then creating tasty caramelised macadamias to swirl through the ice-cream and to pop on top of the finished cake. Watch as he takes you step-by-step through the chocolatey biscuit base right to the creamy mango caramel and macadamia ice-cream layer. With its mix of fresh and caramelised mango, this cake is a real treat.

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CURTIS STONE'S OH-SO-DELICIOUS MANGO CARAMEL ICE-CREAM CAKE

Serves 12 Prep 35 mins (+ 20 mins cooling & 12 hours 10 mins freezing time) Cooking 15 mins

2 ripe mangoes (about 800g total)
1 lime, juiced
1¼ cups (275g) caster sugar, divided
¼ cup (60ml) thickened cream
Non-stick cooking spray
100g Coles Brand White Chocolate, chopped
2 tsp canola oil
175g digestive biscuits (about 12 biscuits)
1 cup (140g) macadamias, toasted, divided
2L Coles Brand Vanilla Ice Cream, slightly softened

1. Pit, peel and coarsely chop 1 mango and puree with lime juice, ¼ cup (55g) sugar and 2 tbs water in a blender until smooth. You should have about 1 cup puree. In a small saucepan over low heat, bring puree and cream to a simmer. Keep warm.
2. Meanwhile, in another small saucepan over low heat, stir remaining 1 cup (220g) sugar and ¹⁄³ cup (80ml) water until sugar dissolves. Increase heat to medium-high and boil without stirring, brushing down side of pan with a wet pastry brush to dissolve any crystals, for 6-8 mins or until caramel is golden brown. Remove pan from heat and slowly whisk in warm mango mixture and a pinch of salt. The caramel will bubble vigorously. Set aside ¾ cup mango caramel and cool for about 20 mins or until room temperature. Cover and refrigerate remaining mango caramel until ready for serving.
3. Lightly spray a 23cm springform pan, with an at least 6cm-high side, with non-stick cooking spray.
4. In a small bowl set over simmering water, stir chocolate and oil until blended. In a food processor, grind biscuits into very fine crumbs. Add chocolate mixture and a pinch of salt and pulse until moistened. Using the bottom of a small metal measuring cup or glass, first press some of crumb mixture about 3cm up side of pan. Press remaining mixture evenly onto bottom of pan (the crust will be thin). Don’t worry if it isn’t perfect. Freeze for about 10 mins or until crust hardens.
5. In a chilled large bowl, gently fold ²⁄³ cup macadamias into ice-cream. Spoon half of ice-cream mixture into cold crust and smooth top. Drizzle half the room temperature mango caramel over ice-cream. Repeat layering remaining ice-cream and mango caramel. Using a small knife, gently swirl caramel into ice-cream. Freeze cake for at least 12 hours and up to 3 days, or until ice-cream hardens.
6. Remove side of pan from cake. Using a large metal spatula, loosen cake from base of pan and transfer to a platter.
7. Pit, peel and thinly slice remaining mango lengthways. Arrange over cake. Stir reserved mango caramel to loosen and drizzle some over cake. Sprinkle remaining macadamias over cake (see tip below). Cut cake into wedges and serve with more mango caramel.

Topping Tip
Try a caramelised macadamia topping. In a small heavy saucepan over low heat, stir ¹/³ cup (75g) sugar and 1½ tbs water until sugar has dissolved. Increase heat to medium-high and boil without stirring, brushing down side of pan with a wet pastry brush to dissolve any crystals, for 3-4 mins or until caramel is golden brown. Stir in 2 tsp butter, 1 cup (140g) hot toasted macadamias and a pinch of salt to coat. Pour mixture, in a single layer, onto a lightly greased baking tray. Once cool, reserve in an airtight container for up to 5 days.
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