Method

1. Preheat the oven to 160°C fan-forced (180°C conventional). Line a baking tray with baking paper. Spread the chopped macadamias and shredded coconut on the tray and bake for 7-8 minutes until lightly toasted. Allow to cool on the tray.
2. Grease a 14.5 x 23 x 9cm deep loaf pan. Line the base and sides with baking paper, leaving a 5cm overhang above the edges to make it easy to lift out.
3. Place the mango sorbet in a large bowl and let it soften at room temperature for 10 minutes (but don’t let it fully melt). Stir until smooth, then pour into the prepared pan. Smooth the top and freeze for 30 minutes to firm up.
4. In the large bowl of an electric mixer fitted with the whisk attachment, beat the thickened cream, sweetened condensed milk, and vanilla until thickened.
5. Gently fold in the cooled macadamia and coconut mixture. Pour this over the firmed sorbet layer and smooth the top. Cover with plastic wrap and freeze overnight.
6. To serve, invert the terrine onto a serving plate (if needed, hold a warm cloth over the pan for a minute to help release it). Top with whipped cream, freshly sliced mango, and Raffaello balls for an indulgent finishing touch.

Tip: Feel free to swap out the mango sorbet for other refreshing flavours like strawberry or passionfruit for a tropical twist.