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Frozen mango layer cake

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This mango layer cake is what dreams are made of. With layers of fresh mangoes, yoghurt-laced cream and crushed biscuits, it tastes even better than it looks.

  • Serves12
  • Prep time15 minutes, + overnight freezing & 20 mins chilling time
Frozen mango layer cake

Ingredients

  • 250g pkt butternut snap biscuits
  • 1/2 tsp ground cinnamon
  • 600ml thickened cream
  • 395g can sweetened condensed milk
  • 2 tsp vanilla extract
  • 1 cup (280g) Greek-style yoghurt
  • 3 mangoes, stoned, peeled, thinly sliced
  • Thinly sliced mango, extra, to serve
  • 3 passionfruit, halved

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Method

  1. Step 1

    Place the biscuits and cinnamon in a food processor. Process until biscuits are finely crushed.

  2. Step 2

    Use an electric mixer to beat the cream, condensed milk and vanilla in a large bowl on medium speed for 5 mins or until the mixture is thick and firm peaks form. Fold in the yoghurt.

  3. Step 3

    Reserve 2 tbs biscuit mixture in a bowl. Sprinkle one-third of the remaining biscuit mixture into the base of a 23cm, 12-cup (3L) pie dish. Spoon one-third of the cream mixture over the biscuit mixture and smooth the surface. Top with half the mango. Repeat layering 2 more times with the remaining biscuit mixture, cream mixture and mango, finishing with the cream mixture. Cover and freeze overnight or until firm.

  4. Step 4

    Place in the fridge for 20 mins to soften slightly. Top with extra mango and spoon over passionfruit pulp. Sprinkle with reserved biscuit mixture to serve.

Frozen mango layer cake

Frozen mango layer cake
  • Serves12
  • Prep time15 minutes, + overnight freezing & 20 mins chilling time
Ingredients
  • 250g pkt butternut snap biscuits
  • 1/2 tsp ground cinnamon
  • 600ml thickened cream
  • 395g can sweetened condensed milk
  • 2 tsp vanilla extract
  • 1 cup (280g) Greek-style yoghurt
  • 3 mangoes, stoned, peeled, thinly sliced
  • Thinly sliced mango, extra, to serve
  • 3 passionfruit, halved
    Description

    This mango layer cake is what dreams are made of. With layers of fresh mangoes, yoghurt-laced cream and crushed biscuits, it tastes even better than it looks.

    Method

    1. Step 1

      Place the biscuits and cinnamon in a food processor. Process until biscuits are finely crushed.

    2. Step 2

      Use an electric mixer to beat the cream, condensed milk and vanilla in a large bowl on medium speed for 5 mins or until the mixture is thick and firm peaks form. Fold in the yoghurt.

    3. Step 3

      Reserve 2 tbs biscuit mixture in a bowl. Sprinkle one-third of the remaining biscuit mixture into the base of a 23cm, 12-cup (3L) pie dish. Spoon one-third of the cream mixture over the biscuit mixture and smooth the surface. Top with half the mango. Repeat layering 2 more times with the remaining biscuit mixture, cream mixture and mango, finishing with the cream mixture. Cover and freeze overnight or until firm.

    4. Step 4

      Place in the fridge for 20 mins to soften slightly. Top with extra mango and spoon over passionfruit pulp. Sprinkle with reserved biscuit mixture to serve.