Mango swirl ice cream sandwiches

1 Line an 18cm square cake pan with baking paper, extending the paper 3cm over long sides.

2 Process mango until smooth. Remove half and set aside. Add bananas to food processor and process with the mango until smooth. Place ‘ice cream’ in a bowl. Swirl in the mango purée. Spread mixture into prepared pan, smoothing top. Freeze for 3 hours, or until firm.

3 Meanwhile, beat the butter, oil, sugar and vanilla in a small bowl with electric mixer, until pale and creamy. Add egg, beating well. Fold flours and spices into egg mixture. Turn dough out onto a floured surface. Knead until just smooth. Cover with plastic wrap and refrigerate 1 hour.

4 Preheat oven to 180°C. Line 2 baking trays with baking paper. Roll dough between two sheets of baking paper until 4mm thick. Cut dough into 20 x 6cm rounds. Transfer to prepared tray. Dock cookies with a fork in decorative pattern.

5 Bake for 10 minutes. Stand for 5 minutes before transferring to a wire rack to cool completely. Remove ice cream from pan. Using cookie cutter, cut into 10 x 6cm rounds. Sandwich ice cream slices between 2 biscuits. Return to freezer.

6 To serve, dip one edge of each ice cream sandwich into the melted chocolate. Sprinkle with coconut. Return to the freezer for 10 minutes, or until chocolate is set. Serve.