Here is my favourite recipe for summer.
Mango and Macadamia ice-cream
Ingredients:2 medium mangoes, peeled and cut into small pieces1/2 cup unsalted macadamia nuts, chopped1/4 cup shredded coconut2 litres vanilla ice-cream, softened
MethodFold mango, nuts and coconut through ice-cream. Spoon into tub. Cover with glad wrap to prevent ice crystals and freeze overnight or until firm. Remove ice-cream from the freezer 5 minutes before serving. Serve with chopped mango.Note: 2 cups of raspberries instead of mangoes works super well!
I’d like to put forward this amazing summer recipe for the Taste of Melbourne competition.
It’s such an easy dish to cook and it’s really tasty. It’s perfect for summer because it’s so light, the lime juice and pomegranate seeds add a tangy counterpoint to the rich, fragrant duck. I’ve experimented with it a bit and found that rocket and bean shoots make a good addition to the salad. If you choose to leave the duck on the rare side, a handful of roasted sesame seeds or crushed roasted peanuts add a crunchy textural element to the dish.