COOKBOOK: Mag Recipe


Such a simple dessert which was absolutely delicious!

The pistachio praline was so good to eat even though I felt it was too soft and not set. I roasted it in the oven until honey was golden but it didn’t have the praline texture. Having said that, it was so delicious, it did not matter!

Vanilla iceacream, mango, honey and pistachio…say no more!


Serves 4

60g unshelled pistachios, chopped coarsely

80ml honey

425g mango slices in can or 2 fresh mangos, cubed

8 scoops of vanilla ice-cream

Preheat oven on 220g

Line a baking tray with greaseproof paper. Spread pistachios over the paper, drizzle with honey.

Bake in preheated oven for approx 10mins or until caramelised.

Remove from oven and set aside 8-10mins until toffee sets.

Break off 8 pieces.

In a cup add a tablespoon of vanilla ice-cream, top with a tablespoon or 1 piece of broken pistachio praline and top with a tablespoon of cubed mango. Repeat all over again. Serve immediately.

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