Mango Coconut Ice Cream Cake
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Mango Coconut Ice Cream Cake

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Level

easy

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Preparation

360 min

Ingredients

Servings

6
Mango Ice Cream
1 cup
Coconut Ice Cream
1 cup
Marie Biscuits
crushed
2 cups
Mango
1
Butter
melted
125 g
Pineapple and Mango Jam
13 cup
For Garnish:
Mango
thinly sliced
Almond Nuts
crushed
3 tbsp
Mint Leaves

How to cook

Prepare the biscuit base

  • Mix crushed the biscuits and melted butter in a bowl then set aside.

Assemble and serve

  • Scoop the coconut ice cream and spread it evenly into the base of silicone cake mould.
  • Add a layer of pineapple and mango jam and spread it evenly.
  • Line up mango slices over the jam to ensure it covers all sides.
  • Spread mango ice cream evenly on top of mango slices.
  • Place the biscuit base mixture on top of the mango ice-cream then pat down gently.
  • Freeze overnight to set cake.
  • Flip the silicone mould and gently transfer the cake to a plate.
  • Garnish with mango slices, crushed almond and mint leaves.
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