Mango Tango Ice Cream Cakes

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

The ingredient of Mango Tango Ice Cream Cakes

• 1l mango sorbet
• 1l vanilla ice cream
• 125g fresh raspberries
• 1 2 teaspoon coconut essence
• 12 ice cream wafers
• double cream to serve
• fresh raspberries extra to serve

The Instruction of mango tango ice cream cakes

• spoon half the mango sorbet into a bowl use a spoon to break up slightly set aside for 10 15 minutes to soften slightly
• divide among six 250ml 1 cup pudding basins use the back of a teaspoon to smooth the surface cover with plastic wrap and place in the freezer for 2 hours until firm
• spoon the vanilla ice cream into a bowl use a spoon to break up slightly set aside for 15 20 minutes to soften slightly
• place half the raspberries in a bowl and use a fork to coarsely mash stir in the remaining raspberries and coconut essence fold into the vanilla ice cream to create a swirled effect spoon into the basins and smooth the surface cover and place in the freezer for 2 hours or until firm
• spoon remaining mango sorbet into a bowl use a spoon to break up slightly set aside for 10 15 minutes to soften slightly spoon among basins smooth surface use scissors to cut a semicircle from each wafer place over the sorbet to make a circle to cover completely place in freezer for 4 hours or until firm
• dip each basin into a bowl of hot water for 2 seconds turn onto plates top with cream and extra raspberries

Nutritions of Mango Tango Ice Cream Cakes

calories: 232 308 calories
calories: 10 grams fat
calories: 7 grams saturated fat
calories: 27 grams carbohydrates
calories: 22 grams sugar
calories: n a
calories: 5 grams protein
calories: 33 milligrams cholesterol
calories: 66 43 milligrams sodium
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calories: nutritioninformation