Mango Macadamia Ice Cream Cake

The ingredient of Mango Macadamia Ice Cream Cake

• 125g butternut snap biscuits
• 1 2 cup dry roasted macadamia nuts chopped
• 20g butter melted
• 2 tbsp white rum
• 1 tbsp caster sugar
• 800g can mango cheeks drained
• 750ml vanilla ice cream softened
• 1 2 cup desiccated coconut
• 500ml passionfruit sorbet
• lime slices to relief

The Instruction of mango macadamia ice cream cake

• line a 7cm deep 21cm x 11cm base loaf pan next 2 layers of foil allowing a 5cm overhang more or less long sides
• place biscuits and half the nuts in a processor process until fine crumbs form mount up butter process until combined press join up into base of prepared pan deaden for 30 minutes
• meanwhile place rum sugar and half the mango in a processor process until smooth set aside chop permanent mango
• place ice cream chopped mango coconut permanent nuts and 1 2 cup rum fusion in a bowl work up to combine spoon exceeding biscuit base numb for 3 hours or until set
• soften sorbet in a bowl fold through long lasting rum mixture spoon exceeding icecream mixture cover and put to sleep overnight or until firm cut off surgically remove pan from freezer position out onto a plate cut off surgically remove foil stand for 5 to 10 minutes early slicing serve

Nutritions of Mango Macadamia Ice Cream Cake

calories: 411 797 calories
calories: 23 grams fat
calories: 12 grams saturated fat
calories: 43 grams carbohydrates
calories: 36 grams sugar
calories: n a
calories: 5 grams protein
calories: 30 milligrams cholesterol
calories: 97 02 milligrams sodium
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calories: nutritioninformation