Mango ice cream cake Recipe

Name: Mango ice cream cake
Prep time: 65 min
Total time: 65 min
Yield: 8
Cuisine: Korean
Ingredients: 3 Egg yolk; 50g Sugar; 7g Corn starch; 80g Milk; 2g Vanilla extract; 325g Crushed mango; 200g Whipped cream; Mango cut into cubes; Yellow food coloring; 150g Coconut milk; 100g Fresh cream; 15g Condensed milk; Mango, Apple mint

Cooking TreePublished: 2022-08-22 Updated: 2022-08-1302.8K views

Mango ice cream cake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a mango ice cream cake using sweet mango and coconut milk! The taste of mango and coconut milk goes really well together, and the color combination of white and yellow is pretty ^^

I wanted to make a layer on the inside, so I divided it into 3 parts and hardened it, but it took a long time and was a little cumbersome~

You can make it much more easily if you make two layers, a yellow layer made of mango and mango flesh and a white layer mixed with coconut milk.

I used about 4 large mangos, including the mangoes in the mango decoration and ice cream, so the mango taste is really good~ The coconut milk layer is refreshing because it has a crunchy feel like sherbet.

I didn’t think I could capture it in a video in too hot weather, so I made it before it got hotter~~

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Mango ice cream cake

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Rating: 4.9/5
( 92 voted )

Serves: 8 Prep Time: 65 Minutes Cooking Time: 00 Minutes 00 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

3 Egg yolk

50g Sugar

7g Corn starch

80g Milk

2g Vanilla extract

325g Crushed mango

200g Whipped cream

Mango cut into cubes

Yellow food coloring

150g Coconut milk

100g Fresh cream

15g Condensed milk

Mango, Apple mint

Instructions

Mix egg yolk and sugar in a bowl, then add cornstarch and mix. Add milk and vanilla extract and mix.

Put it in a pot and boil over low heat stirring until thickened, then transfer to another bowl and mix with the grated mango.

Add whipped cream and mix, then transfer to another bowl and mix with a little yellow food coloring and mango cut into cubes.

Put the 12cm mousse mold in the 15cm mousse mold, put (3) in the 12cm mousse mold, and harden it in the freezer for about 1 hour and 30 minutes.

Put coconut milk, fresh cream, and condensed milk in a blender and grind, then pour over the hardened mango ice cream and harden in the freezer for 2 hours.

Remove the 12cm mousse mold, pour the remaining ice cream base and harden in the freezer for 4 to 5 hours.

Remove from mold and garnish with mango and apple mint.

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