ICE CREAM CAKE WITH MANGO SORBET

Preparation

• The night before: Peel and cut the mango into cubes, place it in a food bag and place it in the freezer.
• First, prepare the biscuit base: Take the mould and line it with parchment paper.
• In a blender, finely chop the dried fruit mix and biscuits.
• Melt the butter in a saucepan and let it cool slightly.
• At this point in a bowl mix well the biscuits and the chopped dried fruit with the melted butter. Pour the mixture into the mould and distribute it evenly on the bottom with the help of a spoon. Place the mold in the freezer for 15-20 minutes.
• Meanwhile, prepare the coconut ice cream: In a large bowl, whip the cream until stiff peaks, pour in the condensed milk and mix the mixture with a spatula. Add the coconut flour, pour the liqueur and add the coconut cream, then mix everything.
• Take the mould from the freezer, pour the ice cream, level the surface with a spoon and place it in the freezer for at least 4 hours.
• To prepare the mango sorbet: Take the mango from the freezer and put it in a blender, add the condensed milk and the filtered lemon juice. Operate the blender, at maximum speed, for 30-40 seconds, until the mixture is creamy and homogeneous.
• Take the mould from the freezer, pour the sorbet over the ice cream cake, level with a spoon and put it back in the freezer for at least 4 hours.
• Before serving: Take the mould from the freezer, carefully unmold the ice cream cake on a serving dish, and decorate with shredded coconut and mango slices. Leave it at room temperature for 5-10 minutes and serve.
• Note: Place the condensed milk in the refrigerator at least 3 hours before use, for the recipe to be successful it must be very cold.