As I strolled through the vibrant markets of Thailand, the sweet scent of ripe mangoes wafted through the air, mingling with the rich aroma of freshly grated coconut. It was a sensory experience that left a lasting impression, inspiring me to create a dessert that encapsulates the essence of these tropical delights. This Exotic Mango Coconut Ice Cream Cake combines luscious mango sorbet and creamy coconut ice cream, layered in a way that is not only delightful to the taste buds but also a feast for the eyes.
Ingredients:
For the Mango Sorbet:
– 4 ripe mangoes, peeled and diced
– 1/2 cup sugar
– 1/2 cup water
– 1 tablespoon lime juice
For the Coconut Ice Cream:
– 2 cups coconut milk (full fat for creaminess)
– 1 cup heavy cream
– 3/4 cup sugar
– 1 teaspoon vanilla extract
– Pinch of salt
For Assembly:
– 1 1/2 cups crushed graham crackers
– 1/2 cup unsalted butter, melted
– Toasted coconut flakes (for garnish)
– Fresh mango slices (for garnish)
Instructions:
Prepare the Mango Sorbet:
Combine the diced mangoes, sugar, water, and lime juice in a blender. Blend until smooth. Pour the mixture into a shallow dish and freeze for about 4 hours, stirring every hour until the sorbet is set and fluffy.
Make the Coconut Ice Cream:
In a mixing bowl, whisk together the coconut milk, heavy cream, sugar, vanilla extract, and a pinch of salt until the sugar is completely dissolved. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer the ice cream to a container and freeze for at least 4 hours or until firm.
Prepare the Graham Cracker Crust:
In a bowl, combine the crushed graham crackers and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
Layering the Cake:
Spread half of the coconut ice cream over the graham cracker crust, smoothing it out with a spatula. Add a layer of mango sorbet on top, followed by the remaining coconut ice cream. Finish with a final layer of mango sorbet. Smooth the top and cover the pan with plastic wrap. Freeze for at least 6 hours or overnight until fully set.
Serve and Garnish:
Once the cake is set, carefully remove the sides of the springform pan. Garnish the top with toasted coconut flakes and fresh mango slices. Slice into wedges and serve immediately, letting the tropical flavors whisk your taste buds away to the sunny shores of Thailand.
This Exotic Mango Coconut Ice Cream Cake is a celebration of flavors and textures, perfect for warm evenings or special occasions. Enjoy a slice of paradise!