Mango Swirl Ice-Cream Cake


Mango Swirl Ice-Cream Cake
This refreshing dessert is ideal for any gathering. Vary the flavour of the sorbet and fruit depending on preferences.


4 cups (1 L) mango sorbet, softened
4 cups (1 L) vanilla ice cream
3 cups (750 mL) assorted fruits

1-1/4 cups (300 mL) grated graham cracker crumbs
1/4 cup (60 mL) finely chopped pecans
1/4 cup (60 mL) butter, melted


Grease bottom of 9-inch (2.5 L) springform pan; line side with parchment paper. Set aside.

Crust: In bowl, stir together graham wafer crumbs, pecans and butter; press into prepared pan. Bake in 350°F (180°C) oven until firm, about 10 minutes. Let cool on rack.

Drop spoonfuls of half of the sorbet randomly onto crust. Drop spoonfuls of half of the ice cream in gaps between sorbet. Gently swirl with back of spoon. Repeat with remaining sorbet and ice cream. Cover and freeze until firm, about 4 hours. (Make-ahead: Wrap in foil and freeze for up to 2 days.)

Using hot dry knife, cut cake into slices. Serve with assorted fruit. Makes 8 to 10 servings.

Servings: 10

Nutritional Info.

approx. Per Serving

Cal  335

Pro  4 g

Total Fat  14 g

Sat. Fat  7 g

Carb- 52 g

Fibre  2 g

Chol  35 mg

Sodium  159 mg

%RDI  -

Calcium  8%

Iron  6%

Vit A  17%

Vit C  27%

Folate  8%