This frozen dessert is an ode to a childhood favorite. Whereas the popular choice amongst 80’s kids always seemed to be either Orange Bar or Chocobar, it was the golden Mango Duet that made my mouth salivate and my heart skip a beat. Kwality’s Mango Duet was my OG popsicle of choice. I loved the pairing of tangy mango with sweet, creamy vanilla. This triple-layer terrine is my attempt to recreate that taste of childhood from memory. Savoring a spoonful, I am transported back in time (albeit for a few minutes), to carefree days when unadulterated joy was as simple as ice cream on a stick.

Mango season is currently underway. Making the most of local bounty, I used Badami mangoes, the Southern cousin of the revered Alphonso for the mango sorbet layer. Like Alphonsos, Badami mangoes are juicy and sweet, with a distinct tang. They are freely available in Karnataka during the summer months. For this terrine, any slightly tangy variety of mango would be a good choice. If the mangoes you use are not sour enough, some extra lemon juice or citric acid will do the trick.

The ice cream terrine comes together easily and you don’t even need to turn on the stove! To make life simpler, opt for store-bought vanilla ice cream instead of the homemade recipe I have shared below. For a gluten-free option, use gluten-free cookies or omit the cookie crumb layer. Either way, this cool, fruity, make-ahead dessert is sure to please. Assemble it a day (or two) ahead and freeze. Then simply slice and enjoy!

Recipes

Mango Duet Terrine

(Serves 8)

Ingredients

1 batch mango sorbet (recipe below)
1 liter vanilla ice cream, store-bought or homemade (recipe below)
1 batch cookie crumb (recipe below)
2-3 chopped ripe mangoes or sweetened mango pulp, to serve (optional)

Method

To Assemble - Line a standard (9”x5” or 81/2” x 41/2”) loaf pan with parchment paper or plastic wrap, making sure to leave enough overhang on all sides. This will make it easier to lift the terrine out of the pan once it is set.

First Layer: Mango Sorbet
Spread the mango sorbet mixture evenly across the bottom of the lined loaf pan. Cover the pan with some kitchen foil and freeze until the sorbet (see recipe below) is completely set.

Second Layer: Vanilla Ice cream
Spread the vanilla ice cream mixture (see recipe below) evenly over the frozen mango sorbet layer. Cover the loaf pan with aluminum foil and freeze for 2 hours or until set.

If using store-bought vanilla ice cream, leave it out on the kitchen counter for 10-15 minutes to soften to a spreadable consistency. Mash with a spoon and spread it on top of the mango sorbet layer. Freeze until set.

Third Layer: Cookie Crumb
Spread cookie crumb mixture (recipe below) over the frozen vanilla ice cream layer and press down firmly using the back of a spoon. Cover with plastic wrap and freeze for at least 6 hours or or overnight.

The terrine can be kept frozen for 2-3 days.

To Serve - Remove the loaf pan from the freezer. Remove and discard the foil covering and peel away the plastic wrap on top.

Run a blunt knife along the edges of the loaf pan to release the terrine. Use the overhang to carefully lift the terrine out of the pan. Invert it onto a serving platter and gently peel away the remaining parchment or plastic.

Dip a sharp knife into some hot water. Wipe clean with a paper towel. Slice the terrine and serve with the chopped mangoes and/or mango pulp.

Leftovers can be kept frozen in an airtight (freezer-safe) container for 3-4 days.

Mango Sorbet

Ingredients

4 cups ripe mango chunks (any variety)
2 tbsp lemon juice or 3/4 tsp citric acid crystals
1/4 cup sugar
2 tbsp sweetened condensed milk

Method

Combine all the ingredients in a blender jar and blend until smooth. Taste and adjust the sugar and lemon juice as needed (the amount may vary depending on the flavor of the mangoes).

Spoon the mixture into the lined loaf pan. Use a silicone spatula or the back of a metal spoon to spread the mango sorbet mixture evenly across the bottom of the loaf pan. Cover with some aluminum foil and freeze for 3-4 hours or until completely set.

No-Churn Vanilla Ice Cream

Ingredients

2 cups cold double/whipping cream (I used Amul Whipping Cream)
1 can (400 ml) sweetened condensed milk
2 tsp pure vanilla extract

Method

Place the heavy cream in a large mixing bowl. Using an electric hand mixer or immersion blender to whisk it to stiff peaks (about 5 minutes).

Gently fold in the condensed milk and vanilla extract until well combined.

Spread the ice cream mixture evenly over the frozen mango sorbet layer. Cover the loaf pan with aluminum oil and freeze for 4 hours or until set.

Cookie Crumb

Ingredients

12 medium (100 gms) digestive biscuits, finely crushed
3 tbsp unsalted butter, melted
1 tbsp brown sugar
1/4 tsp ground cinnamon

Method

In a mixing bowl, combine the cookie crumbs, brown sugar and cinnamon. Add the melted butter and mix until well incorporated. Spread the cookie crumb mixture evenly over the set vanilla ice cream layer and press down using the back of a spoon.

Cover with plastic wrap and freeze for 6 hours or until the terrine is firm.