Name: Mango bombe alaska
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 8
Ingredients: 440 gram can mango slices (or 2 fresh mangoes, cheeks removed, peeled and sliced); 1 litre vanilla ice-cream, slightly softened; 450 gram packet of madeira cake; juice of 1/2 orange; 2 tablespoon cointreau; 2 mangoes, cheeks removed, peeled and thinly sliced; Meringue; 4 egg whites; 1 cup caster sugar

Ingredients

440 gram can mango slices (or 2 fresh mangoes, cheeks removed, peeled and sliced)

1 litre vanilla ice-cream, slightly softened

450 gram packet of madeira cake

juice of 1/2 orange

2 tablespoon cointreau

2 mangoes, cheeks removed, peeled and thinly sliced

Meringue

4 egg whites

1 cup caster sugar

Method

1.Blend or process mango slices until smooth. Combine ice-cream and puree in a large bowl. Stir well to combine. Freeze overnight.

2.Scoop 8 balls of ice-cream, place onto tray. Freeze 2 hours, until firm.

3.Cut cake into 1cm-thick slices. Using a 6.5cm cutter, cut into 8 rounds. Place rounds onto a large baking tray. Drizzle with combined juice and Cointreau. Then top with mango slices and ice-cream balls. Freeze while preparing meringue.

4.Preheat oven to 220°C.

5.To make meringue, beat egg whites in a small clean bowl using an electric mixer until soft peaks form. Gradually add sugar, beating well between additions, until dissolved.

6.Working quickly, spread meringue all over ice-cream rounds. Bake 1-2 minutes, until meringue is browned lightly. Serve immediately.

This is best made a day in advance of serving. If you don’t want to use alcohol, replace the liqueur with fruit juice.
Note

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Ingredients

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