Mango Coconut Ice Cream Cake

Serving 6 slices
Preparation Time 6 hours
Skill Easy

2 cup Marie biscuit (crushed)
125g Butter (melted)
1/2 tub Coconut ice cream
1/2 tub Mango ice cream
1 whole Mango
5 tbsp Pineapple & mango jam

For Garnish:
Mango (thinly sliced)
3 tbsp Almond nut (crushed)
Mint leaves

  1. Mix crushed Marie biscuit and melted butter in a bowl. Set aside.
  2. Scoop coconut ice cream and spread it evenly into the base of silicone cake mould.
  3. Add a layer of pineapple and mango jam and spread evenly.
  4. Line up mango slices over the jam to ensure it covers all sides.
  5. Spread mango ice cream evenly on top of mango slices.
  6. Place mixture of Marie biscuit and melted butter on top of mango ice cream. Pat down gently.
  7. Freeze overnight to set cake
  8. Flip silicone mould and gently remove cake on plate.
  9. Garnish with mango slices, crushed almond and mint leaves.

Note: If you use a normal baking tray instead of silicone cake mould, line up baking paper to cover the entire tray.

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