Frozen Mango Macadamia Crunch - cooking recipe

Ingredients

4 oz ginger snap cookies, coarsely chopped
2 tbsp finely chopped toasted macadamia nuts
2 tbsp butter, melted
3 large mangoes
3/4 cup plus 1 tbsp sugar
1 tbsp lime juice
1 2/3 cups ricotta cheese
1 1/3 cups sour cream
2 None limes, thinly sliced

Preparation

Grease and line a 9 x 5-inch loaf pan with foil, extending foil above long sides for handles.
Blend or process cookies until fine crumbs form. Transfer to a medium bowl. Stir in nuts and butter until combined. Using your hands, press cookie mixture lightly onto bottom of prepared pan. Cover; freeze 20 mins or until firm.
Meanwhile, slice cheeks from 2 of the mangoes; discard skin and seed. Blend or process mango, 1 tbsp of the sugar and lime juice until smooth. Transfer to a medium bowl.
Blend or process ricotta and remaining 3/4 cup sugar until smooth. Add sour cream; blend or process until just combined.
Drop alternate spoonfuls of mango mixture and ricotta mixture into pan. Using a butter knife, gently swirl the mixtures. Cover; freeze overnight or until firm.
Slice remaining mango. Invert frozen mixture onto a platter or board; remove foil lining. Decorate with mango slices and lime. Let stand 15 mins before serving.