Try this deliciously decadent icebox cake to top off your evening.
[post_ads_2]
May 10, 2012 - Serves: 10
- Prep: 20 min
Ingredients
- 2 pints softened raspberry sorbet
- 2 peeled and chopped mangoes
- 3/4 cup coconut milk
- 3/4 cup sugar
- 2 tbsp lime juice
- 1/2" thick slices angel food cake
[post_ads_2]
Directions
1. Line a 9"x5"x3" loaf pan with foil and plastic wrap, allowing
sides to hang over. Spread 2 pints of softened raspberry sorbet in pan.
Freeze until firm. Puree 2 peeled and chopped mangoes, 3/4 cup each
coconut milk and sugar, and 2 Tbsp lime juice in blender. Spread on top
of frozen sorbet. Top with single layer of 1/2"-thick slices of angel
food cake. Cover with plastic wrap and foil. Freeze until firm. Remove
cake from freezer and let stand 5 minutes before unmolding.
Nutritional Facts per serving
Calories 210.6 cal
Fat 2.6 g
Saturated Fat 2.2 g
Cholesterol 0 mg
Sodium 76.8 mg
Carbohydrates 47.4 g
Total Sugars 37 g
Dietary Fiber 2.6 g
Protein 1 g
Fat 2.6 g
Saturated Fat 2.2 g
Cholesterol 0 mg
Sodium 76.8 mg
Carbohydrates 47.4 g
Total Sugars 37 g
Dietary Fiber 2.6 g
Protein 1 g
