Mango sorbet and ice-cream layered cake | Singapore Informer

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  • 2 large mangoes, plus l medium extra, thinly sliced, to serve
  • 3/4 cup caster sugar
  • 1 tablespoon lemon juice
  • 2 litres vanilla ice-cream
  • 1 egg white
  • 1

    Remove the cheeks from the large mangoes. Remove. then discard skin. Blend or process mango flesh until smooth. Place in a freezer-proof bowl.

  • 2

    Stir sugar and 2 cups water in a medium saucepan over moderate heat until sugar dissolves. Bring to the boil. Reduce heat; simmer, without stirring, for 5 minutes. Whisk syrup and juice into mango puree until combined. Cool to room temperature. Freeze for 3 hours or until partially frozen.

  • 3

    Meanwhile, place half the ice-cream in a large bowl; stand at room temperature for 5 minutes to soften slightly. Line a 20cm round spring form pan with plastic food wrap. Press softened ice-cream over base of prepared pan; level surface. Cover; freeze for 2 hours or until firm.

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