Mango Coconut Ice Cream Cake

Name: Mango Coconut Ice Cream Cake
Prep time: 360 min
Total time: 360 min
Yield: 6
Cuisine: Dessert
Ingredients: 1 cup Mango Ice Cream; 1 cup Coconut Ice Cream; 2 cups Marie Biscuits; 1 Mango; 125 g Butter; 1/3 cup Pineapple and Mango Jam; Mango; 3 Tbsp Almond Nuts; Mint Leaves

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Level

easy

Preparation

360 min

Ingredients

Servings

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	¹⁄₃ 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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