Easiest Way to Make Delicious Mango Ice cream biscuit cake

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Mango Ice cream biscuit cake. Mango Ice box cake / no bake mango cake. Last the third batch- start with biscuits, cream and mangoes. The last mango slices layer is the face of the dessert so you can arrange or decorate the slices as you wish to. Slice and serve when ready to serve. Remove the ice cream from freezer and keep it at room temperature to thaw.

Mango Ice cream biscuit cake A must-try treat for the mango lovers. The mango season will end soon, so before the successive season takes away the last few pieces left in the market I thought of making something using the king of fruits. Scrape sides and mix into Milk. You can have Mango Ice cream biscuit cake using 6 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Mango Ice cream biscuit cake

  1. It's 2 of Parle g biscuit big packet.
  2. You need 6 tbsp of Butter.
  3. You need 1 katori of Vanilla ice cream.
  4. It's 1 of Mango chopped.
  5. You need 2 tbsp of Sprinklers.
  6. Prepare 6 tbsp of Liquid chocolate.

Take Marie Biscuits,Break into pieces and add into mixer jan and make fine powder. Mix well & prepare paste,Add Boiling Milk if required. Mango, oh mango was a revelation, never touched by a fridge so sweet and tangy and Papaya so orange and fat and juicy, and the sweetest exotic, tropical flavour I had ever tried. My first big adventure had begun.

Mango Ice cream biscuit cake instructions

  1. Biscuit ko blender ne dale and blend karein..
  2. Ek bowl me biscuit crush dale then melted butter dale and liquid chocolate dale..
  3. Sab ko ache se mash karein..
  4. Ek rectangle grease mould me ise dale and press karein..
  5. Fridge me 20 minutes ke liye set hone rakhe..
  6. Demould karein ice cream dale and spread karein..
  7. Chopped mango dale and sprinklers dale and cut karke serve karein..

This Mango and Passionfruit Ice Cream cake takes me back to my first real tropical experience. Meanwhile I prepared the tart base using digestive biscuits and refrigerated it to firm up. I folded in whipped cream to the cooled custard and poured in the tart. As I had not added gelatin or agar agar - my custard cream was looking too soft. So I decided to freeze the tart and voila!!