Ingredients Jump to Instructions ↓

  1. 1 cup mango puree

  2. 1 leaf gelatin or 1 teaspoon granulated gelatin

  3. 1 cup heavy cream

  4. 2 tablespoons sugar

  5. 1/2 teaspoon vanilla extract Toasted coconut Rounds of vanilla cake, cut into same size as molds

  6. 12 (2 by 3-inch) molds Chocolate Cruise ship, recipe follows Kiwi sorbet, recipe follows

Instructions Jump to Ingredients ↑

  1. Place puree in bowl and warm over a water bath . Bloom gelatin in cold water. When gelatin is soft, remove from water and add to puree. Stir until gelatin is melted. Whip cream with sugar and vanilla extract to soft peaks. Fold in 1/3 of cream into puree mixture, then fold in remaining cream. Scoop into molds, place cake rounds on top and freeze. Remove from molds, cake side down, and coat with toasted coconut . They will look like little sandy islands.


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