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Mango tango ice-cream cakes

These fun mini cakes have a cool fresh burst of summer fruit in every spoonful.

 

NUTRITION
  • 972 kj ENERGY
  • 10g FAT TOTAL
  • 7g SATURATED FAT
  • 6g FIBRE
  • 5g PROTEIN
  • 33mg CHOLESTEROL
  • 66.43mg SODIUM
  • 22g CARBS (SUGAR)
  • 27g CARBS (TOTAL)

 

INGREDIENTS
  • 1/2 teaspoon coconut essence
  • 125g fresh raspberries
  • Double cream, to serve
  • 12 ice-cream wafers
  • 1L vanilla ice-cream
  • 1L Mango sorbet
  • Fresh raspberries, extra, to serve
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𝘐𝘯𝘴𝘵𝘳𝘶𝘤𝘵𝘪𝘰𝘯𝘴: ⁣⁣
Step 1

Spoon half the mango frappe into a bowl. Use a spoon to interrupt up slightly. put aside for 10-15 minutes to melt slightly.


Step 2

Divide among six 250ml (1 cup) pudding basins. Use the rear of a teaspoon to swish the surface. cowl with wrapping and place within the deep freezer for two hours till firm.


Step 3

Spoon the vanilla ice-cream into a bowl. Use a spoon to interrupt up slightly. put aside for 15-20 minutes to melt slightly.

read this : Summer peach and berry sorbet cake


Step 4

Place half the raspberries in a very bowl and use a fork to coarsely mash. Stir within the remaining raspberries and coconut essence. Fold into the vanilla ice-cream to make a swirled result. Spoon into the basins and swish the surface. cowl and place within the deep freezer for two hours or till firm.


Step 5

Spoon remaining mango frappe into a bowl. Use a spoon to interrupt up slightly. put aside for 10-15 minutes to melt slightly. Spoon among basins. swish surface. Use scissors to chop a hemicycle from every wafer. Place over the frappe to create a circle to hide utterly. Place in the deep freezer for four hours or till firm.


Step 6

Dip every basin into a bowl of predicament for two seconds. flip onto plates. prime with cream and further raspberries.

 

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