You know summer has arrived when the heat hits you the second you step outside, the fan is always on full speed, and cold water feels like the best thing in the world.
The afternoons get long and lazy, everyone’s a little sweaty, and somehow the whole world slows down. But despite all of this, you are excited. Because it is officially mango season.
Now, imagine combining this tropical fruit with chilled ice cream and moist sponge. Doesn’t that sound like the perfect way to cool off? That’s exactly what this mango ice cream cake recipe is. It is the ultimate summer treat.
- Cuisine: American
- Prep Time: 30 minutes
- Freeze Time: 4 hours
- Total Time: 4 hours 30 minutes
Table of Contents
Ingredients for the cake layer
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ¼ cup mango puree (fresh or canned)
Ingredients for the ice cream layer
- 2 cups heavy cream
- 1 cup mango puree
- ½ cup sweetened condensed milk
- 1 teaspoon vanilla extract
Ingredients for the Mango Compote
- 1 cup mango, peeled and diced
- 2 tablespoons sugar
- 1 tablespoon lemon juice
Baking Steps of Mango Ice Cream Cake
Step 1- Prepare the Ice Cream Mixture
Before starting with the mango cake, prepare the ice cream mixture. In a large bowl, combine the heavy cream, mango puree, sweetened condensed milk, and vanilla extract. Using an electric mixer, whip the mixture until soft peaks form.
Step 2 – Freeze the Ice Cream
Once the mixture is ready, transfer it to a container that’s suitable for freezing. You can use a loaf pan or any other shallow container. Spread the ice cream mixture evenly, smoothing the top with a spatula. Cover it with plastic wrap or a lid, then freeze for at least 4 hours or overnight for best results.
Step 3 – Preheat the Oven
After you are done with the above steps and have gathered mango ice cream cake ingredients, preheat your oven to 350°F (175°C). It’s essential to have the oven fully heated before you place the cake in, so it bakes evenly. Don’t skip this step – a properly preheated oven ensures a fluffier, well-cooked cake.
Step 4 – Grease and Line the Pan
Grease an 8-inch round cake pan with butter or cooking spray to prevent the cake from sticking. Then, line the bottom of the pan with parchment paper. If you don’t have parchment, dust the greased pan with a bit of flour to help with release.
Step 5 – Mix Wet Ingredients
In a large mixing bowl, cream together the softened butter and sugar. Use an electric mixer on medium speed and beat for about 3-4 minutes until the mixture becomes light and fluffy. Add the eggs one at a time, beating well after each addition. Then, stir in the vanilla extract.
Step 6 – Mix Dry Ingredients
In a separate bowl, sift together the flour, baking powder, and salt. Sifting helps ensure there are no lumps in the flour and distributes the baking powder evenly throughout the dry ingredients.
Step 7 – Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture in batches, alternating with the milk. Start with a third of the dry mixture, then add half of the milk, mixing just until incorporated. Continue alternating between the dry ingredients and milk until everything is combined.
Step 8 – Fold in Mango Puree
Once the batter is smooth, gently fold in the mango puree. This adds the tropical flavour that makes this cake so special. Don’t overmix – fold carefully to preserve the airiness in the batter and ensure an even distribution of mango without deflating the mixture.
Step 9 – Bake the Cake
Pour the batter into the prepared cake pan and spread it out evenly. Bake for 20-25 minutes, or until a toothpick inserted into the centre of the cake comes out clean. The top of the cake should be lightly golden and firm to the touch.
Step 10 – Cool the Cake
After baking, let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Be patient – letting it cool properly ensures the cake holds its shape when you start assembling your mango ice cream cake.
Assembling the Mango Ice Cream Cake
- Once the cake has cooled completely, slice it horizontally into two equal layers. Trim the top layer if it has domed.
- Set the bottom layer of the cake on your serving platter.
- Spread a generous layer of mango ice cream over the bottom cake layer, smoothing it out evenly.
- Place the second layer of cake on top of the ice cream, pressing it down gently.
- Cover the cake with plastic wrap and place it back in the freezer. Let it freeze for at least 4 hours or overnight.
- Once set, decorate with fresh mango slices or a drizzle of mango compote before serving. Let the cake sit for a few minutes at room temperature for easy slicing.
Tips for the Best Mango Ice Cream Cake
- Use fresh mangoes for the best flavour, especially in the compote and puree.
- If you want a stronger mango flavour, add more mango puree to the ice cream mix, or use a mango-flavoured yoghurt for extra creaminess.
- To decorate your mango ice cream cake, consider adding shredded coconut or crushed nuts on top before serving.
- Let the cake rest at room temperature for 5-10 minutes before slicing to make cutting easier.
Serving Ideas
- Serve with a cool glass of iced tea or a refreshing tropical drink like coconut water to complement the mango flavour.
- For a fun twist, you could serve individual slices in small dessert cups for a more personal touch.
- Pair this mango ice cream cake with light summer fruits like strawberries or pineapples for a burst of colour and flavour.
And with this, we’ve reached the end of our mango ice cream cake recipe! See? It’s that simple to whip up a refreshing summer treat for yourself or your loved ones. But hey, if you’re short on time or feel like skipping the baking, you can always order cakes online to satisfy those mango cravings. Whatever you decide, just don’t miss out on this tropical delight!
