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    Mini baked mango & passionfruit Alaskas

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    Mini baked mango & passionfruit Alaskas

    • Preparation time: 30 minutes + cooling and freezing
    • Cooking time: 20 minutes
    • Total time: 50 minutes + cooling and freezing

    Serves: 6


    For the sponge
    3 British Blacktail Free Range Large Egg yolks
    75g butter, softened, plus a little for greasing
    75g self raising flour
    75g caster sugar
    2 tbsp desiccated coconut
    ¼ tsp baking powder
    5 tbsp milk

    For the topping
    500ml tub No.1 Alphonso Mango & Passion Fruit Ice Cream
    2 large ripe mangoes, peeled, stoned and cut into small chunks
    1 unwaxed lime, finely grated zest and juice
    3 British Blacktail Free Range Large Egg whites
    150g caster sugar


    1. Preheat the oven to 180°C, gas mark 4. Grease and line a 33x23cm baking tin. Put all the sponge ingredients into a large bowl and beat together until creamy and smooth. Spread the batter in a thin layer into the tin, then bake for 10-12 minutes until pale golden, and a skewer inserted comes out clean. Cool in the tin.

    2. Allow the ice cream to sit at room temperature for 10 minutes. Toss the mango with the lime juice and zest. Line 6 holes of a muffin tin with clingfilm. Divide the ice cream between each one, pressing it in well. Freeze again until solid. Cut out 6 rounds of cooled cake, using an 8cm cookie cutter, then freeze.

    3. For the Alaskas, preheat the oven to 240°C, gas mark 9. Line a large baking sheet with parchment paper. Put the egg whites into a large bowl. Whisk until soft and foamy, add 1 tbsp sugar then whisk to stiff peaks. Add the remaining sugar 1 tbsp at a time. Whisk to stiff peaks after each spoonful, until thick and shiny.

    4. Put the cake rounds on a the baking sheet, spaced well apart. Position a frozen round of ice cream on top of each piece. Divide the meringue between them on top of the ice cream, then smooth with a palette knife, swirling it over the sponge and down to the paper. Bake immediately, for 4 minutes or until pale golden. Lift from the paper using a palette knife and serve with the lime-infused mango.  

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    Cook’s tip The ice cream can be any flavour, the cake can be made without coconut and fruit served with it can change. Bitter coffee ice cream, with chocolate sponge (add 1 tbsp cocoa) and raspberries is a good variation. Layer leftover cake with fruit and a spoonful of whipped cream or Greek yogurt for a trifle, if liked.


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