• 1 large mango, chopped
• ¼ cup coconut-flavoured liqueur
• 2 tsps finely grated lemon rind
• 125g cream cheese
• 2 litre tub vanilla ice cream
• ½ cup coconut cream
• Toasted shredded coconut and sliced mangoes
Blend mango and liqueur in a blender. Add rind and cream cheese. Blend until pureed.
Place ice cream in a bowl. Soften. Stir in cream cheese and mango mixture.
Divide mixture into eight moulds (⅔-cup capacity). Cover and freeze.
To serve, quickly dip moulds, into a bowl of hot water to loosen. Turn out bombs onto serving plates. Decorate with coconut and sliced mangoes.