Mango Baked Alaska
- 4 cups vanilla ice cream, slightly softened
- 1 (15 oz) can mango slices, pureed
- 16 oz madeira or other pound cake, cut into 1/3 inch slices
- 1/2 None orange, juiced
- 2 tbsp Cointreau
- 2 None mangoes, cheeks removed, peeled, thinly sliced
- None None Meringue
- 4 None large egg whites
- 1 cup granulated sugar
- Combine ice cream and puree in a large bowl and stir until combined. Return to ice cream container and freeze overnight.
- Scoop 8 balls of ice cream and place on a frozen tray. Freeze for 2 hours, until firm.
- Using a 2 1/2 inch round cutter, cut cake into 8 rounds. Arrange on a large baking tray. Drizzle with orange juice and Cointreau then top with mango slices and ice cream balls. Freeze.
- Preheat oven to 425u0b0F.
- To make the meringue, in a stand mixer, whip egg whites to soft peaks. Gradually add sugar, beating well between additions, until dissolved.
- Working quickly, spread meringue over ice cream rounds. Bake for 1-2 mins, until meringue is browned lightly. Serve immediately.
vanilla ice cream, mango, madeira, orange, mangoes, meringue, egg whites, sugar
Taken from recipes-plus.com/api/v2.0/recipes/37684 (may not work)