adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mango tango ice-cream cakes
0 Likes
Prep Time:
545 minutes
Cook Time:
Total Time:
545 minutes
Mini summer fruit cakes bursting with freshness.
Ingredients:
  • 1L mango sorbet
  • 1L vanilla ice-cream
  • 125g fresh raspberries
  • 1/2 tsp coconut essence
  • 12 ice-cream wafers
  • Double cream, to serve
  • Fresh raspberries, extra, to serve
Instructions:
  • Place half of the mango sorbet in a bowl and gently break it up with a spoon. Allow it to soften for 10-15 minutes.
  • Divide the mixture evenly into six 250ml (1 cup) pudding basins. Smooth the surface using the back of a teaspoon. Cover with plastic wrap and freeze for 2 hours until firm.
  • Scoop the vanilla ice cream into a bowl and gently break it up with a spoon. Let it sit for 15-20 minutes to slightly soften.
  • In a bowl, coarsely mash half of the raspberries using a fork. Mix in the rest of the raspberries and coconut essence. Swirl this mixture into the vanilla ice-cream, then transfer it to basins, smoothing the top. Cover and freeze for 2 hours until firm.
  • Transfer the leftover mango sorbet into a bowl. Gently break it up with a spoon and let it sit for 10-15 minutes to soften. Divide the sorbet among serving dishes and smooth the top. Cut a semicircle from each wafer and arrange them over the sorbet to form a circle. Freeze for at least 4 hours until firm.
  • Quickly submerge each basin in a bowl of hot water for 2 seconds. Unmold onto plates and garnish with cream and additional raspberries.

Similar Recipes