Summer White Chocolate Ice-cream Terrine
Combine the chocolate and condensed milk in a small saucepan and stir over a low heat until melted and combined. Transfer to a mixer bowl and chill.
Beat the chocolate mixture with an electric mixer until smooth. Add the cream and beat until thick and creamy. Gently fold through the mango pieces, biscuit and passionfruit.
Spoon the mixture into a lined 12cm x 24cm loaf pan. Cover with plastic and freeze overnight or until firm. Cut into 1.5cm slices and place onto serving plates with a drizzle of the combine mango and passionfruit. Serve immediately.
You may need to sweeten the puree sauce with a little caster sugar if not quite sweet enough.