Frozen Mango Macadamia Crunch

• 4 oz ginger snap cookies, coarsely chopped
• 2 tbsp finely chopped toasted macadamia nuts
• 2 tbsp butter, melted
• 3 large mangoes
• 3/4 cup plus 1 tbsp sugar
• 1 tbsp lime juice
• 1 2/3 cups ricotta cheese
• 1 1/3 cups sour cream
• 2 None limes, thinly sliced

1. Grease and line a 9 x 5-inch loaf pan with foil, extending foil above long sides for handles.
2. Blend or process cookies until fine crumbs form. Transfer to a medium bowl. Stir in nuts and butter until combined. Using your hands, press cookie mixture lightly onto bottom of prepared pan. Cover; freeze 20 mins or until firm.
3. Meanwhile, slice cheeks from 2 of the mangoes; discard skin and seed. Blend or process mango, 1 tbsp of the sugar and lime juice until smooth. Transfer to a medium bowl.
4. Blend or process ricotta and remaining 3/4 cup sugar until smooth. Add sour cream; blend or process until just combined.
5. Drop alternate spoonfuls of mango mixture and ricotta mixture into pan. Using a butter knife, gently swirl the mixtures. Cover; freeze overnight or until firm.
6. Slice remaining mango. Invert frozen mixture onto a platter or board; remove foil lining. Decorate with mango slices and lime. Let stand 15 mins before serving.

ginger snap cookies, nuts, butter, mangoes, sugar, lime juice, ricotta cheese, sour cream

Taken from recipes-plus.com/api/v2.0/recipes/35640 (may not work)