Recipes+
Ingredients
Method
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 springform pan with plastic food wrap. Press softened ice-cream over base of prepared pan; level surface. Cover; freeze for 2 hours or until firm.
4.Blend or process mango mixture with egg white until smooth. Pour over frozen ice-cream base in pan. Cover; freeze overnight or until firm. Soften remaining ice-cream at room temperature for 5 minutes. Spread ice-cream over mango sorbet in pan. Cover; freeze for 2 hours or until firm. Remove ice-cream cake from pan. Remove plastic food wrap; discard. Serve topped with extra mango.
You’ll need about 1 1/2 cups mango puree. If mangoes aren’t in season, you can use canned or frozen mango.
Note
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