Tested till perfect 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.

By The Canadian Living Test Kitchen

Source: August 2009

Recipe1 out of 5 based on 1 ratings.
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  • Portion size 10


  • 4 cups 4cupsmango sorbet, softened
  • 4 cups 4cupsvanilla ice cream
  • 3 cups 3cupsassorted fruitassorted fruits


  • 1-1/4 cups 1-1/4cupsgrated graham cracker crumbs
  • 1/4 cup 1/4cupfinely chopped pecanpecans
  • 1/4 cup 1/4cupbutter, melted
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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.

Nutritional Information per each of 10 servings: about

cal 335 pro 4g total fat 14g sat. fat 7g
carb 52g fibre 2g chol 35mg sodium 159mg

% RDI:

calcium 8 iron 6 vit A 17 vit C 27
folate 8
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