Introduction
No-bake desserts are a favorite for many, especially during the hot summer months. This No-Bake Mango Ice Cream Cake is a delightful treat that brings a delicious tropical flavor to your table. With layers of creamy mango ice cream and a buttery biscuit crust, it’s the perfect dessert to impress your guests without spending hours in the kitchen.
Detailed Ingredients with measures
Mango puree – 2 cups
Heavy cream – 2 cups
Condensed milk – 1 cup
Digestive biscuits – 1 and ½ cups (crushed)
Unsalted butter – ½ cup (melted)
Gelatin – 2 teaspoons (optional for better firmness)
Fresh mango slices – for garnishing
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 0 minutes
Total Time: 4 hours (including chilling time)
Yield: Serves 8-10 people
Detailed Directions and Instructions
Step 1: Prepare the Base
Begin by crushing the biscuits in a food processor or placing them in a zip-lock bag and using a rolling pin to crush them into fine crumbs. Melt the butter and mix it with the biscuit crumbs until well combined, forming a sandy texture.
Step 2: Form the Cake Base
Press the biscuit mixture into the bottom of a springform pan to create an even layer. Ensure that it is tightly packed. Place the pan in the refrigerator to set while preparing the ice cream layer.
Step 3: Prepare the Ice Cream Mixture
In a large mixing bowl, combine the whipped cream, mango puree, and condensed milk. Gently fold these ingredients together until they are well incorporated, ensuring not to deflate the whipped cream.
Step 4: Assemble the Cake
Take the springform pan out of the refrigerator and pour the mango ice cream mixture over the biscuit base. Spread it evenly with a spatula and smooth the top.
Step 5: Freeze the Cake
Cover the springform pan with plastic wrap or a lid and place it in the freezer. Allow it to freeze for at least 6 hours or overnight for the best results.
Step 6: Serve
Once the cake is fully set, remove it from the freezer and let it sit at room temperature for a few minutes to soften slightly. Carefully remove the sides of the springform pan and slice the cake for serving.
Notes
Note 1: Mango Puree
Make sure to use ripe mangoes for a rich and sweet flavor. You can blend the mangoes until smooth for the puree.
Note 2: Whipped Cream
If you prefer a sweeter taste, you can adjust the amount of condensed milk according to your preference.
Note 3: Biscuit Options
Digestive biscuits or graham crackers work well for the base, but you can experiment with similar types of biscuits as desired.
Note 4: Storage
The cake can be stored in the freezer for up to one month. Just ensure it is tightly wrapped or covered to prevent freezer burn.
