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Coconut and Mango Ice Cream Cake

Tropical flavours abound in this sensational summery dessert.

How long will it take?

30 minutes plus setting time.

What’s the serving size?

Serves 8


What do I need?

  • 4 large mangoes, peeled, pitted and chopped
  • 390 g caster sugar, divided
  • 900 mL coconut milk, divided
  • 400 mL coconut cream

How do I make it?

  1. To make the mango ice cream, add mango to a food processor and blitz to a puree.
  2. Add 230 grams of the caster sugar and 700 millilitres of coconut milk to a saucepan over medium heat. Cook until the sugar has dissolved, ensuring that it does not boil.
  3. Pour mango puree into a bowl, cover with milk and sugar mixture and stir to combine. Cover and refrigerate for 8 hours.
  4. To make the coconut ice cream, add remaining sugar and coconut milk to a saucepan with the coconut cream. Cook over medium heat until the sugar dissolves, ensuring that it does not boil.
  5. Transfer to a bowl, cover and refrigerate for 8 hours.
  6. Take coconut ice cream from the fridge and place in an ice cream machine, churning according to the machine’s directions.
  7. Line a 7 x 9.5 x 19.5 centimetre loaf pan with baking paper, extending the paper 4 centimetres above the edges on all sides.
  8. Scoop coconut ice cream into the loaf pan and smooth the top with a spatula.
  9. Repeat with the mango ice cream, churning and scooping on top of the coconut ice cream layer.
  10. Place in the freezer for at least 8 hours, or overnight.
  11. To serve, remove from the freezer and use the extra baking paper to help unmould the cake onto a serving plate. Top with fresh tropical fruit of you choice.

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