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Recipe of Vanilla and Mango Ice Cream Cake with Coconut Crumble
Recipe

Vanilla and Mango Ice Cream Cake with Coconut Crumble

2h 50 mins
10 mins
Low
26
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Can you imagine a delicious vanilla ice cream with a mango gelatin filling and a crispy crust of oatmeal and coconut? Now it is possible with this spectacular recipe and its perfect and balanced combination of flavors and textures that make it completely unreal. What are you waiting to prepare it?
Learn more about Halo Top

Ingredients

6 portions
  • 1/4 cups oats
  • 1/4 cups grated coconut
  • 3/4 cups flour
  • 1/2 cups butter
  • 2 cups Water
  • 1 cup mango, frozen
  • 1/2 cups sugar
  • 3 envelopes gelatin, hydrated and melted (7g each)
  • 1 Vanilla Bean Halo Top®

Preparation

Preheat the oven to 180 ° C.
Mix the oats with the coconut, flour and butter until you get a sandy mixture. Chilled 10 minutes. Once cool, bake 10 minutes or until golden brown. Chill
Place ¾ parts of the crumble in a pancake mold, pressing to form the base.
Blend water, mango, sugar, and grenetina.
Pour the mango jelly into a mold, refrigerate until set.
Cut the jelly slightly smaller than the pancake mold, place on the crumble.
Add the Vanilla Bean Halo Top® ice cream on the gelatin, cover completely and freeze for 30 minutes.
Sprinkle with more oat and coconut crumble. Freeze until serving.

PRESENTATION

A slice on a dessert plate.

TIPS

You can substitute oatmeal for your favorite cereal.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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