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

1. Combine ice cream and puree in a large bowl and stir until combined. Return to ice cream container and freeze overnight.
2. Scoop 8 balls of ice cream and place on a frozen tray. Freeze for 2 hours, until firm.
3. 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.
4. Preheat oven to 425u0b0F.
5. To make the meringue, in a stand mixer, whip egg whites to soft peaks. Gradually add sugar, beating well between additions, until dissolved.
6. 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)