Mango Ice Cream Cake

MANGO SEASON IS HERE…I think. I actually don’t know when it starts I haven’t checked.

But it’s sunny outside, and I saw mangos in a store. So I am going to assume that mango season is here.

I looooooove mangos, so I made a mango ice cream cake to celebrate this season.

A slice of the mango ice cream cake on a plate, with the full cake in the background.

Video Tutorial

Breakdown of the process

This cake needs to be made over 2 days…because the ice cream needs time to freeze.

There is also a lot of steps to this recipe BUT BARE WITH ME. The effort is worth it in the end.

Here’s a quick little breakdown of what we are going to be doing:

Day 1:

  • Make the ice cream.
  • Add this into a tin and leave this in your freezer.
  • Make the cake layers.
  • Make a sweet milk and pour this over the cake layers.
  • Cover and leave these in your fridge.

Day 2:

  • Make some whipped cream.
  • Stack the cake layers and ice cream together.
  • Cover the cake in whipped cream and decorate.
  • Leave the cake to freeze for a bit, then you can dig in.
A close up of the mango ice cream cake after being decorated.

The ice cream

We’re going to start by making the ice cream.

If you wanted to make things easier, you could just buy some mango ice cream.

Then just press this down into a cling film lined tin and leave this in your freezer overnight.

But if you do want to make it from scratch, it is super easy to make and you don’t need a lot of ingredients for it.

These are the ingredients you are going to need to make it:

  • Double cream – also known as heavy cream.
  • Vanilla extract
  • Condensed milk – use sweetened condensed milk.
  • Mango pulp

That is all you need. We are making an easy no-churn ice cream.

The mango pulp

Instead of using fresh mangos, I used mango pulp from a can.

Mango pulp does the best job at giving desserts a nice mango flavour, as well as a nice yellow colour.

So I used mango pulp to flavour the ice cream.

I used ‘Kesar Mango Pulp’, from a brand called KTC. But you can use whichever you can find.

The ingredients needed to make the mango ice cream.

The cake layers

I think the best ice cream cakes are made with chiffon cakes.

I think these kind of ice cream cakes taste the best, the light fluffiness of the chiffon cake pairs well with the ice cream.

So we are making chiffon cake layers today.

Here are the ingredients you will need:

  • Eggs – we’re going to whip the egg whites and egg yolks separately.
  • Cream of tartar – this is going to help stabilise the whipped egg whites, which gives your cakes a better texture. It is optional, but I recommend it a lot it makes a difference.
  • Granulated sugar – caster sugar works too. In the recipe card below, it says 125g of granulated sugar twice. I did this purposely, it’s not a mistake. We’re just going to whip 125g of sugar with the egg whites, and then another 125g of sugar with the egg yolks.
  • Vanilla extract
  • Oil – any flavourless oil works here, but I like to use vegetable oil.
  • Water
  • Plain flour – also known as all purpose flour.
  • Baking powder
  • Salt – just a little to help enhance the flavours.
The ingredients needed to make the cake layers.

Preventing the cake layers from deflating

One thing about chiffon cakes, they can deflate after being baked.

We don’t want this to happen. So there are 2 things we can do to prevent this.

By the way, they will still deflate slightly, this is okay. We just don’t want them to become completely flat.

Don’t grease your cake tins

As chiffon cakes bake, they rise a little differently than other kind of cakes.

Essentially, as they bake, the cake batter grips to the sides of your cake tins, this is how they rise.

If we grease our cake tins, the cake batter won’t be able to grip to the sides of the tins, so they won’t be able to rise.

So it’s best to not grease your cake tins. Instead just add a circle of baking paper to the bottom of the tins.

Cool your cakes upside down

As soon as your cake layers come out of the oven, you want to cool them upside down.

So flip them upside down onto a wire rack.

DON’T take them out of the tins, you want to leave them in the tins. But upside down.

Then after about 20 minutes, you can flip them back over.

Half of the cake batter inside of one of the cake tins, before being baked.
1 of the cake layers inside of a tin, after being baked.

The sweet milk

I love pouring a sweet milk over my cake layers after they have baked.

Especially with chiffon cakes because even though they are super light and fluffy, I feel like they can be drier than other kind of cakes.

So after baking my chiffon cake layers, I pour a sweet milk over them whiles they are still warm. This adds a lot of moisture and also a lot of flavour.

All you need for this is milk, some sugar and vanilla. We just heat these together so the sugar can dissolve, then pour this over the cakes.

It is an extra step, but it makes a big difference and it doesn’t take long at all.

The cake layers inside of the tins, after the sweet milk was poured over them.

The next day

Now that everything has been made and the ice cream has froze overnight, we can put the cake layers and ice cream layer together, and then decorate the cake.

I covered the cake in whipped cream. I like whipped cream on ice cream cakes because it doesn’t freeze too solid, the way a buttercream or a frosting does.

So I used whipped cream.

But then to decorate, you can decorate the cake however you want.

I just covered the sides of the cake with some toasted desiccated coconut, piped some whipped cream on top and added some mango pieces on top too.

WARNING – ice cream melts. So you do want to decorate the cake a little quickly.

But if at any point you feel like the ice cream is getting too soft, put your cake in your freezer for about 20-30 minutes, then you can continue decorating it. 

THEN THE ICE CREAM CAKE IS FINALLY DONE WOOHOO.

The top of the mango ice cream cake, after being decorated.

Here are some other mango recipes I think you should also try:

Mango Ice Cream Cake

5.0 from 2 votes

Ingredients

  • For the mango ice cream:
  • 480 ml double cream

  • 2 teaspoons vanilla extract

  • 1 can condensed milk (around 397g)

  • 400 g mango pulp

  • For the cake layers:
  • 6 egg whites

  • 1/2 teaspoon cream of tartar

  • 125 g granulated sugar

  • 6 egg yolks

  • 125 g granulated sugar

  • 1 tablespoon vanilla extract

  • 80 ml vegetable oil

  • 100 ml water, cold

  • 200 g plain flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • For the sweet milk:
  • 400 ml whole milk

  • 2 tablespoons granulated sugar

  • 2 teaspoons vanilla extract

  • For the whipped cream:
  • 500 ml double cream

  • 150 g icing sugar

  • 2 teaspoons vanilla extract

  • Extras:
  • Some desiccated coconut, to decorate

  • Some mango pieces, also to decorate

Directions

  • DAY 1
  • Making the ice cream:
  • Line an 8 inch cake tin with cling film, leave this aside.
  • In a large bowl, add the double cream and vanilla extract. Whip until you get soft peaks.
  • Add the condensed milk and mango pulp into this, whisk until the mixture thickens slightly.
  • Add this into your prepared tin. Cover the top with cling film and leave this in your freezer overnight.
  • Making the cake layers:
  • Start by pre-heating your oven to 180c/350f. Also line two 8 inch cake tins, make sure NOT to grease these, just add circles of baking paper to the bottom of them.
  • In a large bowl, add the egg whites and cream of tartar, start whipping this. Once the egg whites become foamy, slowly pour in the first 125g of sugar, whiles still whipping. Once all the sugar has been added, whip until you get stiff peaks. Leave this aside.
  • In a separate large bowl, add the egg yolks, the second 125g of sugar and the vanilla. Whip these together until the mixture lightens in colour and increases in volume slightly. This should take around 2-3 minutes.
  • Add the oil and water into this, whisk until combined. Now add the flour, baking powder and salt. Whisk just until you get a smooth batter.
  • Add half of the whipped egg whites into this batter, gently fold these in. Now add the rest of the whipped egg whites and fold until you can no longer see any lumps or streaks of egg whites.
  • Pour this into your cake tins then bake in your pre-heated oven for around 45-50 minutes. They're done when a toothpick inserted into the centre comes out clean.
  • As soon as these come out of the oven, flip them upside down onto a wire rack. Don't take them out of the tin, just leave them in the tin upside down. Leave them like this for 20 minutes.
  • The sweet milk:
  • Heat together the milk, sugar and vanilla. You can either do this in your microwave or in a pot over medium heat. You don't need the milk to come to a boil, we just want to warm it enough so that the sugar dissolves.
  • Leave this aside.
  • Once your cakes have cooled upside down for 20 minutes, turn them over then pour the milk over them.
  • Cover your cake tins with some cling film, then leave them in your fridge overnight.
  • DAY 2
  • Making the whipped cream:
  • In a large bowl, add the double cream, icing sugar and vanilla. Whip these together until you get firm peaks.
  • Putting the cake together:
  • Take your cake layers out of the tins. I cut off the tops of them, just to get more flat even layers, but this is optional.
  • Place one of the cake layers down onto a cake board. Add your ice cream layer on top of this, then add the second layer of cake.
  • Now you can decorate however you want. I just covered the outside of the cake with the whipped cream, covered the sides with some desiccated coconut, then piped whipped cream swirls on top and added mango pieces.
  • Leave this in your freezer for about 30 minutes so the ice cream can set up, then you can cut into it and enjoy!
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1 Comment

  1. Tatiana
    May 22, 2024 / 8:26 am

    Abso-freaking-lutely amazing cake!

    The cake came out so fluffy, the ice cream was creamy without the need for an ice cream machine (only way I’d ever done one before) and considering how much I normally suck at making desserts, this came out amazingly well.

    Gonna try the pistachio next (insert drooling emoji here…)

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