Dairy-free tropical ice-cream cake
SERVES 10-12
For the mango layer
225g caster sugar
A pinch of salt
2 mangos (approx 750g)
2tbsp lime juice
2tbsp silver tequila; or vodka
For the coconut layer
800ml full-fat coconut milk
120g caster sugar
A pinch of salt
1tsp vanilla extract
For the raspberry layer
450g frozen raspberries
3tbsp honey
1tbsp lemon juice
To serve
1 small mango
1 passion fruit
A handful of fresh raspberries
A handful of coconut flakes; fresh or dried
1 For the mango layer, combine the sugar, 225ml water and the salt in a heavy-based saucepan. Bring to the boil, gently stirring until the sugar has dissolved. Set aside to cool.
2 Peel the skins from the mangos with a vegetable peeler. Cut the flesh away from the white stone and dice.
Combine the mango flesh with the sugar syrup and lime juice in a food processor or blender. Purée until smooth. Transfer to a bowl, cover and chill until cold, about two
