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Mango Sorbet Pound Cake
A simple frozen dessert: strips of pound cake line a container around a centre of mango sorbet made from nothing but frozen fruit. The Sorbet Maker turns the mango into a smooth sorbet, and the Freezer Mate serves as the mould while the cake sets in the freezer.
- Total time
- 103 min
- Prep
- 25 min
- Cook
- 0 min
- Rest
- 78 min
Ingredients
Method
Take the mango out of the freezer and leave it for 16 to 18 minutes to soften slightly.
Fill the hopper of the Tupperware Sorbet Maker with mango and pour 1 tsp warm water over the fruit. Set the plunger on top and press down gently while turning the handle. Repeat with the rest of the mango, adding 1 tsp water to each batch, and set the sorbet aside.
Trim the brown crust from the pound cake. Cut it lengthwise into two 1-inch (2.5 cm) thick slabs, then trim them to the length of a Tupperware Freezer Mate 1 3/4-cup (450 ml) container.
Stand the cake slabs against the long sides of the Freezer Mate and fill the space in the middle with the mango sorbet.
Cover and freeze for 1 hour. Turn out, spread with whipped cream if you like and serve at once.
