Mango ice cream cake

A refreshing tea-time treat you can prepare in a jiffy.

Ingredients (serves 4):
1 box Sara Lee All Butter All Purpose Pound Cake
1 tub Dreyer's Toasted Almond ice cream
2 mangoes, skinned and sliced
2 tbsp orange marmalade
2 tbsp hot water

Method:
1. Cut out the base from the pound cake block with a cookie cutter.
2. Leave the cookie cutter intact and add the ice cream till it's just under the brim.
3. Add the mangoes, then remove the cookie cutter carefully to retain the shape of the cake.
4. To make the glaze, mix the orange marmalade and hot water in a small bowl until it is slightly diluted. Then brush on the top of the mango.
5. Leave in the freezer for at least 6 hours.

Tips:
For a stronger mango flavour, add pureed mango to the ice cream.

Recipe source: Simply Her magazine (Mar 2008)