This one was submitted by a very dear friend who loves the Macadamia Mango Weis Bars but was sick of all the extra ingredients that appeared. So she went to work on creating a Thermomix version that is done in less than 3 minutes!
Wanting to keep it as fresh as possible and healthy for her toddler as well she made a simple 3 ingredient recipe for herself and a simple 2 ingredient recipe for her toddler.
The end result is that her daughter consumes 2-3 of these a day if she let her (hers are without Macadamias) and she enjoys her favourite bar in a totally healthy alternative!
Give it a go – you won’t be disappointed plus use the coconut cream as your base and make all different types of flavour bars.
Pop your mango & coconut cream in the freezer for a couple of hours - gives a creamier consistency. If you need in a hurry it's still nice if you have room temperature mango & coconut cream.
Ingredients
- 1 mango frozen flesh
- 270ml can coconut cream
- 12 Macadamia nuts
Instructions
- Place macadamias in TM Bowl and chop 1 sec / Turbo for smaller pieces of macadamia OR 1 sec / speed 4 for a chunkier macadamia. Set aside.
- Place mango coconut cream in TM bowl and mix 20 sec / speed 6 (you want to hear smooth churning, not still cutting the frozen items).
- Add macadamias and mix 3 sec / speed 2
- Pour into 6 Tupperware Ice Cream molds.
- You will have some left over - pop it in a Sinchie, eat it with a spoon or add it to a smoothie.
- Place lids on ice cream molds and freeze.
- Place mango and coconut cream in TM bowl and mix 10 sec / speed 4.
- Pour into 6 Tupperware Ice Cream molds.
- You will again have some left overs, pop into Sinchies or turn into a cold smoothie.
Notes
Use the coconut cream as your base - I have done frozen Coles mixed berries as well.
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If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
I didn’t have any ice cream molds, instead I used my cupcake silicon molds, which created a cute little individual ice cream serves. The mixture was a bit icy as I had made it from fresh rather than frozen, will try have it frozen next time. Thanks for sharing the recipe.
You may need to cover the open molds Rowena, to stop that icy taste and look.
Delicious! I added 1.5 times the mango….just because i love them! I set it in a slice tin. Thanks for another fabulous recipe leonie!!
will the recipie work with canned mango instead of fresh , for when mangoes are not in season ?
To be honest I haven’t tried it with tin mango but I’m sure it would be fine to use. 🙂
Love so many of your recipies, thanks!
Wondering if this recipes would work with coconut milk (I don’t have coconut cream at the moment), do you think?
Bettina, please excuse the lateness of the reply, but yes coconut milk will work fine, and thank you for the compliments.
oh I hope you enjoy them as much as we do! 🙂