Mango Lime Sorbet

1. Preheat oven to 200°C (180°C fan-forced) and set aside a 12-hole muffin or cupcake pan as a mould for the mini ice cream cakes. Using a silicone-based muffin pan ensures easy removal of ice cream cakes when frozen.
2. Peel mangoes and cut into cubes, discarding peel and seed, yielding 350-400g mango flesh. Place mango in food processer with juice of 1 lime, sugar, and salt and blitz to a smooth puree.
3. Divide evenly between muffin pan holes and ensure a smooth surface. Place in freezer to set.

Honey Roasted Macadamia Ice Cream

1. Place chopped macadamias in a bowl with honey, ground ginger and salt and stir to ensure all nuts are well coated.
2. Spread nuts in a thin layer on a baking tray then roast in preheated oven for 5-10 minutes until golden and fragrant. Remove from oven and allow to cool completely.
3. Mix 50g of the honey roasted macadamias with softened vanilla ice cream then divide ice cream between muffin pan holes and ensure a smooth surface. Ensure the mango lime sorbet has firmed up enough before placing the ice cream on top to preserve the neat layers.
4. Return muffin pan to freezer to continue to set.

Macadamia Crust

1. Finely process biscuits with remaining 30g of honey roasted macadamias in a food processer, then mix together with melted butter in a medium bowl.
2. Divide biscuit crumbs between muffin pan holes, pressing firmly with a spoon or base of a glass to create a smooth flat crust. Again, ensure the ice cream has firmed up before pressing the macadamia crust over it, to preserve the neat layers.
3. Return muffin pan to freezer to set completely, ideally for 4-6 hours or overnight.

To Serve

1. Use a pallete knife to loosen the edges of the mini ice cream cakes, then pop each cake out of the silicone bases and place on individual serving plates.
2. Sprinkle with desiccated coconut and decorate with edible flowers if desired. Serve immediately.

Enjoy!