Mango Sticky Rice Ice Cream Sandwich

The perfect summer treat, inspired by the famous Thai dish Mango Sticky Rice!

25 minutes cook

Serves 6

Mia Jacobs

Ingredients

The mango sorbet

4ripe mangoes

1-2lime, juiced

160gcoconut condensed milk

80gdesiccated coconut, toasted

100grice crispies

100gvegan butter

250gvegan vanilla marshmallows

To serve

to garnishsesame seeds

If you like mango you're gonna love this delicious ice cream sandwich inspired by mango sticky rice. It's sweet, crispy, sticky with subtle flavours of toasted coconut, sesame and citrussy lime running through. It's heaven!

Method

Blend the mango flesh with the lime juice and coconut condensed milk. Pour into a baking tray lined with greaseproof paper, making sure the baking paper hangs over the edges. (You'll need two baking trays of the same size, one for the sorbet and one for the rice crispy cakes).

Fold the sides of the baking paper over the sorbet then place into the freezer.

Melt the vegan butter and vegan marshmallows together in a frying pan over a medium low heat. Once fully melted and combined, tip into a heatproof bowl with the toasted desiccated coconut, the rice crispies and a pinch of salt, mix together and press into the other lined baking tray.

Place the tray rice crispy cakes into the fridge to set. Once everything is frozen and set, slice up into equal size pieces then sandwich together, dip the corner in the sesame seeds and enjoy!!