Mango, coconut and lychee icy poles

Macadamia crumble

• 30 g plain flour
• 20 g unsalted butter
• 2 tbsp brown sugar
• 20 g raw macadamia nuts

Coconut ice cream

• 200 g coconut cream
• 50 g pouring (whipping) cream
• 150 g lychee juice (drained from 560 g can lychees in syrup)

Mango and lychee sorbet

• 400 g mangoes (approx. 2 mangoes) flesh only, cut into pieces
• 100 g canned lychees drained