Mango Ice Cream Cake
- 1.5 cups mango juice
- 20 rusks
- 2 cups vanilla ice cream
- 1 cup mango cubes
- 2 cups mango ice cream
- Fresh mangoes
- Blueberries
- Strawberries
- Passionfruit purée
- Prepare a 6 inch springform pan.
- In a shallow bowl, pour some mango juice.
- Take the rusks and soak them individually in the mango juice.
- After soaking, arrange them in the springform pan. Make sure you pack the empty spaces with small pieces of soaked rusk to get an even layer.
- In a separate bowl, take vanilla ice cream and soften it using a spatula.
- Fold in the mango cubes into the softened vanilla ice cream.
- Using an offset spatula, spread this ice cream into an even layer on top of the rusk base.
- Take some more soaked rusks and place them evenly on top of this vanilla ice cream layer.
- For the final layer, soften some mango ice cream in a bowl.
- Using an offset spatula, spread the softened mango ice cream in an even layer of top of the second rusk base.
- Freeze the mango ice cream cake overnight.
- Demould the cake and garnish with fresh mangoes, blueberries, strawberries and passionfruit purée. Serve cold!
Recipe by Bake with Shivesh at https://bakewithshivesh.com/no-bake-mango-ice-cream-cake/
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