Makes 12 small ice-cream sandwiches
⅓ cup caster sugar
1 medium ripe mango, peeled, stoned and chopped
1 tbsp white miso paste
12 rectangular waffles
2 litres vanilla ice cream, softened
- To make the mango caramel, combine the sugar and mango in a small saucepan over medium heat. Cook, stirring occasionally for 5 minutes, or until the mango is dissolved. Add the miso, take off the heat and set aside to cool slightly. Place in a small food processor and process until smooth. Refrigerate until cold.
- Line a 20 x 30 cm tray with non-stick baking paper, leaving a 3cm overhang. Line the base with 6 waffles, trimming to fit.
- Fold the mango through the softened ice cream and spoon over the waffles. Press remaining 6 waffles into the top and press down lightly. Freeze for 4 hours, or until frozen and firm.
- To serve, remove the tray and using a hot knife, cut into 12 ice cream sandwiches.