Photography © Maree Homer
Mango coconut ice bars
These were inspired by the real-fruit ice cream bars my dad used to bring home from the milkbar, wrapped in newspaper to keep them cool. An Australian creation, these bars became an immediate hit when they were first introduced back in 1957, for being so very refreshing and tasting of real fruit — as they still do almost 60 years later. Some things don’t change, thankfully.
Makes 30 bars, about 10 cm (4 inches) long
50 g (1¾ oz/2/3 cup) lightly toasted shredded coconut, or 90 g (3¼ oz/2/3 cup) finely chopped toasted macadamia nuts (optional)
Mango ice cream layer
6 large egg yolks
75 g (2¾ oz/1/3 cup) caster (superfine) sugar
500 ml (17 fl oz/2 cups) full-cream milk
500 ml (17 fl oz/2 cups) fresh mango purée
1–1½ teaspoons fresh lime juice, or to taste
Coconut ice cream layer
400 ml (14 fl oz) tin coconut cream
125 ml (4 fl oz/½ cup) thin (pouring) cream
55 g (2 oz/¼ cup) caster (superfine) sugar
½ teaspoon pure vanilla extract
To make the mango ice cream layer, put the egg yolks and sugar in a bowl and whisk together until smooth. Heat the milk over medium–high heat until it just reaches simmering point, then cool very slightly and pour it onto the egg yolk mixture, whisking it in.
Pour the mixture into a clean saucepan and stir over medium–low heat for 10 minutes, or until the mixture thickens and coats the back of a spoon. Do not allow to boil.
Remove from the heat and stir in the mango purée and lime juice until well combined. Allow to cool, then strain through a fine sieve. Cover and refrigerate until well chilled.
To make the coconut ice cream layer, combine the coconut cream, cream, sugar and vanilla in a saucepan and stir over medium heat until the sugar has dissolved. Remove from the heat and cool. Cover and refrigerate until cold.
Set up an ice cream machine according to the manufacturer’s instructions.
Add the mango mixture to the ice cream machine and churn according to the manufacturer’s instructions. (Alternatively, you can pour the custard mixture into a large shallow cake tin and freeze for 2–3 hours, or until just frozen around the edges. Whisk to evenly distribute the ice crystals through the mixture. Repeat this every hour until the mixture is frozen and evenly textured.)
Line a 20 x 30 cm (8 x 12 inch) slab tin with a long piece of plastic wrap, so it hangs well over the edges of the two short ends of the tin. Spoon the mixture into the tin, then smooth the surface evenly, using a crank-handled palette knife or a spatula. Freeze for 1 hour, or until almost firm.
Clean the ice cream maker bowl and set it up again. Add the chilled coconut mixture to the ice cream machine and churn. (Alternatively, transfer to a shallow metal tray and freeze, whisking every hour or so until frozen and creamy.) Remove the tin from the freezer and spread the coconut ice cream out over the mango layer, as smoothly and evenly as possible. Evenly sprinkle the toasted coconut or macadamias over the top, if using. Return to the freezer for 2 hours, or until as firm as possible.
When ready to serve, dip the base of the tin very briefly in hot water, then place it on your bench and use the overhanging plastic to help remove the slab of ice cream from the tin, onto a cutting board.
Starting at one short end and working your way to the other, cut the slab into 2 cm (¾ inch) wide slices using a large heavy knife. Now cut in half lengthways to make 30 shorter ice cream bars, about 10 cm (4 inches) long. As each slice is removed from the slab, transfer it to a tray in the freezer. Between slices, dip your knife into boiling water, then quickly but safely dry it with a tea towel before you slice again — the hot knife will slide through more easily.
Wrap a piece of baking paper around the bottom half of each bar before serving — or serve with a plate and spoon.
To store, wrap each bar in baking paper, sealing the edges tightly, then keep in an airtight container in the fridge. The bars will keep for up to 1 week, but are best eaten within a few days of making.