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  1. Home
  2. Baking

Mango Melba Sorbet Ice-Cream Cake

This ultimate summer cake is almost too pretty to eat! Almost ... - by Mel Burge
  • 25 Nov 2019
Mango Melba Sorbet Ice-Cream Cake
Prep: 30 Minutes - Easy - Serves 12
Proudly supported by

TIP! Cake and coulis can be made up to five days ahead. Store coulis in the fridge and cake in the freezer. You can replace sorbet with any flavour you prefer.

Ingredients

1 litre tub mango sorbet

½ cup coarsely chopped roasted salted macadamias

1 litre tub premium vanilla ice-cream

150g box Raffaello chocolates (15)

125g punnet fresh raspberries

1 ripe mango (440g), cut into 2cm pieces

1 litre tub summer berries sorbet

Extra chopped mango and fresh raspberries, to decorate

RASPBERRY COULIS

3 cups frozen raspberries (350g)

¼ cup caster sugar

Method

  1. Grease a 26cm round springform pan (base measures 25cm). Line base and side with baking paper.

  2. Spoon mango sorbet into a large bowl. Stir until smooth (do not melt). Stir in macadamias. Spoon into prepared pan. Smooth over top. Freeze for 20 minutes. 

  3. Place ice-cream in a large bowl. Stand for 10 minutes to slightly soften. Stir until smooth (do not melt). 

  4. Cut 10 of the chocolates in half, reserving remaining for decoration. Stir into ice-cream with raspberries and mango. 

  5. Spoon berry sorbet into a separate bowl. Stir until smooth (do not melt). 

  6. Alternately, spoon ice-cream mixture and sorbet into prepared pan over mango sorbet. Smooth over top. Cover. Freeze, overnight until firm. 

  7. To make coulis, place raspberries and sugar in a medium saucepan. Stir over a medium heat until sugar is dissolved. Bring to boil. Gently boil for about 4 minutes, or until thickened. 

  8. Strain through a sieve over a bowl. Discard seeds. Refrigerate, covered, until serving. 

  9. Transfer cake to a serving plate. Decorate with extra mango and raspberries, and reserved chocolates. Drizzle with coulis. Cut into wedges. 

Mel Burge
Mel Burge
Mel Burge is a contributor to New Idea Food. She has a passion for all things food but specialises in baking and cake decorating. Mel loves to travel the world, eat delicious food and drink cocktails with her friends.

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