Fruit Sorbet Cake

Fruit Sorbet Cake

Make your next party marvelous with the Mango Sorbet Cake.

Fruit Sorbet Cake

Yield: 4

Serving Size: 1 slice

Fruit Sorbet Cake

Ingredients

  • 16 oz. frozen mango chunks
  • ¼ cup warm water
  • 1 pound cake
  • 3 cups whipped cream (optional)

Instructions

  1. Remove fruit from freezer, let stand 16–18 minutes.
  2. Fill Sorbet Maker hopper with fruit. Pour 1 tsp. warm water over fruit.
  3. Place plunger on top of fruit. Gently push down on plunger while turning handle to process. Repeat with remaining fruit. Set aside.
  4. Slice away brown outer edges of pound cake; discard. Slice pound cake lengthwise into two (1"/2.5 cm wide) pieces. Then cut to fit the length of 1¼-cup/400mL Small Square Freeze-It™ Container.
  5. Place pound cake against the sides of the Freeze-It™ Container and fill the center with mango sorbet. Cover and freeze 1 hour.
  6. Remove from freezer, and if desired, frost with whipped cream. Serve immediately.
• 16 oz. frozen mango chunks
• ¼ cup warm water
• 1 pound cake
• 3 cups whipped cream (optional)
1. Remove fruit from freezer, let stand 16–18 minutes.
2. Fill Sorbet Maker hopper with fruit. Pour 1 tsp. warm water over fruit.
3. Place plunger on top of fruit. Gently push down on plunger while turning handle to process. Repeat with remaining fruit. Set aside.
4. Slice away brown outer edges of pound cake; discard. Slice pound cake lengthwise into two (1″/2.5 cm wide) pieces. Then cut to fit the length of 1¼-cup/400mL Small Square Freeze-It™ Container.
5. Place pound cake against the sides of the Freeze-It™ Container and fill the center with mango sorbet. Cover and freeze 1 hour.
6. Remove from freezer, and if desired, frost with whipped cream. Serve immediately.