Method

• 1.
  To make the pina colada ice cream, whiz sour cream, 2 cups (300g) icing sugar, crushed pineapple, coconut cream and Malibu in a food processor until a smooth puree.
• 2.
  Transfer to an ice cream machine and churn according to manufacturer’s instructions. (Alternatively, pour into a shallow container and freeze for 2 hours, or until frozen at edges. Remove from freezer and beat with handheld electric beaters. Return to container and refreeze. Repeat 2-3 times.)
• 3.
  Transfer ice cream to a 1.75L terrine lined with plastic wrap and freeze overnight, or until firm.
• 4.
  Meanwhile, whiz the chopped mango in a clean food processor until a smooth puree. Set aside 1/2 cup (125ml) puree and chill until ready to serve.

• 5.
  Place sugar, vanilla pod and seeds and 1 cup (250ml) water in a saucepan over low heat. Cook, stirring, for 2 minutes, or until sugar dissolves. Remove from heat, discard vanilla pod and cool slightly. Add remaining mango puree and stir to combine. Pour into a shallow metal tray, then freeze for at least 4 hours, or overnight, until granita is firm.
• 6.
  Line a baking tray with baking paper. Place shredded coconut in a shallow bowl or on a plate. Scoop pina colada ice cream into 6 even-sized balls, then roll each ball in shredded coconut to coat well. Place on prepared tray and freeze until ready to serve.
• 7.
  When ready to serve, swirl the reserved 1/2 cup (125ml) mango through the cream.
• 8.
  Divide mango cream among 6 chilled serving glasses. Remove the mango granita from freezer, scrape the surface with a fork and add 2 tbs granita to each glass. Top each glass with a ball of pina colada ice cream and garnish with mint leaves to serve.