Mango Macadamia Nut Ice Cream Recipes

MACADAMIA ICE CREAM AND MANGO SORBET SWIRL PIE

Steps:

• Spray 9-inch-diameter glass pie dish with nonstick spray. Using on/off turns, grind cones with 3 tablespoons sugar in processor until fine crumbs form. Add butter and blend until crumbs stick together. Press crumb mixture onto bottom and up sides of prepared dish. Freeze until firm, at least 30 minutes.
• Scoop ice cream into large bowl. Scoop sorbet atop ice cream. Using spatula, fold and stir ice cream and sorbet briefly to swirl (do not overmix). Transfer mixture to prepared pie crust. Freeze pie until filling is hard, at least 2 hours.
• Do ahead: Can be made 1 day ahead. Cover and keep frozen.
• Using electric mixer, beat chilled whipping cream, vanilla, and remaining 1 tablespoon sugar in medium bowl until peaks form. Spread over ice cream pie. Sprinkle with coconut. Cut pie into wedges and serve.

MACADAMIA-CRUSTED SEA BASS WITH MANGO CREAM SAUCE

Steps:

• In a food processor, combine macadamia nuts, bread crumbs, 1 teaspoon olive oil, black pepper, and red pepper flakes. Process until smooth. Preheat oven to 350 degrees F (175 degrees C).
• In a small saucepan over medium heat, combine mango, cream, and lemon juice. Bring to a boil, reduce heat, and simmer until thickened.
• Season fish with salt and black pepper. Heat 1 tablespoon olive oil and crushed garlic in a large skillet over medium heat. Sear the sea bass on both sides, and remove from heat.
• Transfer fish to preheated oven, and roast until cooked through. Cover the sea bass with macadamia crust, and return to the oven until crust browns. Top with the mango cream sauce.

MANGO MACADAMIA NUT CRISP

Steps:

• Preheat oven to 350 degrees. Place the diced mango and the grated ginger in a saucepan and place over medium-low heat. Cook mango slowly, stirring until it releases its juice and begins to simmer, about 5 to 7 minutes. Simmer about 3 minutes more until mango is tender and juices are bubbly. Remove mango pieces with a slotted spoon to a small bowl. Leave mango juice in pan and bring to a boil. Stirring constantly, boil the mango juice until it is reduced by 3/4 and is syrupy. Scrape syrup into bowl with mango and add brown sugar and honey. Stir gently to combine. Transfer mango to a lightly buttered 2-quart shallow bake pan (a round 9-inch cake pan works as well). Sprinkle the Oatmeal Macadamia Nut Streusel over the mango filling, covering evenly. Place baking dish on a cookie sheet (to catch any bubbling filling) and place in the oven. Bake 25-30 minutes until streusel is golden and the filling is bubbly. Cool to room temperature before serving.
• Combine flour, oatmeal and both sugars in the bowl of a food processor. Pulse to mix well. Add the butter to the bowl, replace the top and pulse the machine to incorporate the butter. Work quickly and use short pulses to make a dry, loose, fluffy mixture resembling sand. Do not allow the butter to soften or make a dough. Transfer the streusel to a small bowl and add the nuts and coconut. Toss by hand to mix well. Reserve until needed.

MANGO-MACADAMIA NUT ICE-CREAM

Steps:

• Bring 2 cups whipping cream and 1 cup milk to boil in heavy large saucepan. Whisk yolks and sugar to blend in medium bowl. Gradually whisk hot cream into yolk mixture. Return to same saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes. Immediately transfer custard to blender. Add mangoes and blend until smooth. Chill custard. Stir in remaining ingredients. Process in ice cream maker according to manufacturer's instructions. Freeze ice cream in covered container. (Can be prepared 2 days ahead.)

MANGO MACADAMIA NUT BREAD

Steps:

• Preheat oven to 350 degrees F. Grease and flour a loaf pan. In a bowl, cream the butter and sugar together. Add the eggs and mix well. Add the mango, orange juice, coconut, and macadamia nuts and combine. In another bowl, sift together the flour, baking soda, salt and cinnamon. Add the dry ingredients to the mango mixture. Stir until the batter combines. Pour into the loaf pan and bake for about 1 hour.

MACADAMIA NUT ICE CREAM

Steps:

• In a bowl, beat together the egg yolks and sugar until pale and fluffy. Over medium heat, combine the milk and half of the cream in a saucepan over medium heat, combine the milk and half of the cream and cook until bubbles form along the sides of the pan. Add a little of the hot milk mixture in with the yolk mixture, whisking well. Whisk the milk-yolk mixture into the saucepan and cook over medium-low heat, whisking constantly, until the mixture thickens enough to coat the back of a wooden spoon, 5-8 minutes. Do not allow the mixture to boil. Remove from the heat and place the pan in a sink of ice water to cool, stirring frequently to prevent a skin from forming.
• In medium bowl, beat the remaining cream until soft peaks form. Fold the whipped cream into the cooled cream mixture. Stir in the macadamia nuts. Pour into an ice cream maker and freeze according to the manufacturer's directions.
• Serve immediately or freeze until ready to serve at a later time.