How to make a Frozen Mango Ice Cream Cake
I think the first time I ever really tasted tropical fruit was overseas. The 7 hour flight to Dempasar was spent drinking and smoking up the back of the plane with the air stewards. Smoking was allowed, and plying customers with alcohol was also allowed, back then on my first trip to another country.
The plane touched the tarmac and we were incredibly excited and very drunk. As we reached the cabin door the full force of the hot tropical air hit us and I could almost feel my knees buckle with the weight of humidity. We could have been descending Mount Everest for all I knew, the stairs were so steep, we stumbled onto that tarmac and were accosted by gravity. We sat on the step just outside the terminal building to assess our state. No one moved us on and we cursed the heat in expansive gestures, laughing uproariously and feeling pinned to the ground by our intoxication and the feel of that incredible heat. To this day the smell of clove cigarettes and the first hot blast of tropical summer air take me back to Bali. We were ushered inside by staff and felt much clearer in the air conditioning which of course was fortunately as the fun was just beginning, we had to haggle with Bemo(taxi) drivers.
At breakfast the next day, I had an embarrassing moustache of beady sweat, and a nasty hang over. Together we figured that we should redeem our selves and eat fruit salad and a smoothie for breakfast. That’s when it happened…..I tried tropical fruit, real tropical fruit. Not a yellow piece of banana or an orange fleshed mango but banana that that had a silky texture and a sweetness I had never experienced, not floury and tasteless but warm and sweet and just picked. Mango, oh mango was a revelation, never touched by a fridge so sweet and tangy and Papaya so orange and fat and juicy, and the sweetest exotic, tropical flavour I had ever tried. I could not get enough. My first big adventure had begun.
This Mango and Passionfruit Ice Cream cake takes me back to my first real tropical experience.
This recipe is made in a blender. I am using a Vitamix, which I love. It blends to a smooth lushious puree. You can use a food processor if you dont have a blender. It will still be fantastic , just not as smooth.
Ingredients | Unit: |
- 100 gm Amaretti biscuits the crunchy ones these can be found in the supermarket or use any crunchy biscuit you like
- 200 gm almond meal
- 60 gm melted butter
- 50 gm hazelnuts roasted
- 1 whole mango rough chopped and removed from the skin
- 500 gm bananas {peeled} this can be frozen fruit
- 125 ml cream thickened
- 250 ml greek yoghurt
- 1 teaspoon vanilla extract
- 80 gm pure icing sugar powdered
- 1 whole mango
- 3 whole passionfruits
- 1 Tablespoon pure icing sugar powdered
Instructions
- Put the amaretti biscuits and almond meal into a food processor and process till the biscuits are broken down. Add the butter and the hazelnuts and process in bursts till just combined. The nuts are more interesting when they are a bit chunky.
- Press the biscuits into the base of a paper lined cake tin and put into the freezer to chill.
- Put the yoghurt, cream, vanilla and sugar into the blender with the fruit. Puree until smooth. Pour into the tart base and freeze, leave 5 hours or overnight for best results.
- Cut the mango into cubes, mix the passionfruit pulp in a bowl with the icing sugar Unmould the cake and put onto a platter and top with the mango and passionfruit.
Your story takes me back to the tropics too! You are so right, nothing beats fresh picked fruit in the tropics.
Martine @ Chompchomp recently posted..The Karalee on Preston, Como
I really like the recipe cut out thing have printed a few and makes it all very essay.
Thank you
xx
The tart looks perfect – well done! Will be reading your posts on the vitamix and the blendtec – trying to decide which one I should get!
Baking Myself Happy recently posted..Hummingbird Cake with Passionfruit Cream Cheese Icing