The ingredient of Mango Macadamia Ice Cream Cake
- 125g butternut snap biscuits
- 1 2 cup dry roasted macadamia nuts chopped
- 20g butter melted
- 2 tablespoons white rum
- 1 tablespoon caster sugar
- 800g can mango cheeks drained
- 750ml vanilla ice cream softened
- 1 2 cup desiccated coconut
- 500ml passionfruit sorbet
- lime slices to serve
The Instruction of mango macadamia ice cream cake
- line a 7cm deep 21cm x 11cm base loaf pan with 2 layers of foil allowing a 5cm overhang on long sides
- place biscuits and half the nuts in a processor process until fine crumbs form add butter process until combined press mixture into base of prepared pan freeze for 30 minutes
- meanwhile place rum sugar and half the mango in a processor process until smooth set aside chop remaining mango
- place ice cream chopped mango coconut remaining nuts and 1 2 cup rum mixture in a bowl stir to combine spoon over biscuit base freeze for 3 hours or until set
- soften sorbet in a bowl fold through remaining rum mixture spoon over icecream mixture cover and freeze overnight or until firm remove pan from freezer turn out onto a plate remove foil stand for 5 to 10 minutes before slicing serve
Nutritions of Mango Macadamia Ice Cream Cake
calories: 411 797 caloriescalories: 23 grams fat
calories: 12 grams saturated fat
calories: 43 grams carbohydrates
calories: 36 grams sugar
calories: n a
calories: 5 grams protein
calories: 30 milligrams cholesterol
calories: 97 02 milligrams sodium
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calories: nutritioninformation