Mango Weis Bars
Prep time: 30 mins + freeze time
Makes: 12 Bars
Mango Layer:
- 2 medium mangoes (about 450g of mango flesh)
- 100g sugar
- 80g water
- 1 tablespoon lime or lemon juice
- 1 teaspoon vanilla extract
Ice Cream Layer:
- 150g dairy-free whipping cream, chilled
- 75g dairy-free sweetened condensed milk, chilled
- 1 teaspoon vanilla extract.
- Remove the flesh from the mangoes and freeze overnight.
- Add the sugar and water to a small pan over medium-high heat. Stir and cook until the sugar has dissolved. Store the simple syrup in the fridge overnight.
- Line a 23cm loaf tin with baking paper.
- Add the frozen mango, syrup, lime/lemon juice and vanilla extract to a food processor. Blend until you have a smooth and thick mango mixture.
- Scoop the mixture into your loaf tin and smooth the top. Cover and freeze for 1-2 hours or until the surface is dry to the touch.
- Add the cream to a large clean bowl and whip until firm peaks form. Add the sweetened condensed milk and vanilla and beat until just combined.
- Scoop the cream mixture onto the mango layer and smooth the top. Return the tin to the freezer. Freeze for at least 4 hours, but ideally overnight.
- Remove the bars from the loaf tin. If they’re stuck, run the tin under warm water. Use a sharp knife to cut the loaf into slices and enjoy. The ice cream bars melt quickly at room temperature, especially on a hot day. Store the remaining bars in your freezer for up to 1 week.
