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    Home » Blog » Desserts » Strawberry Mango Ice Cream Torte

    Strawberry Mango Ice Cream Torte

    July 13, 2010 by burntapple 4 Comments

    A Strawberry Mango ice cream torte is a type of dessert that combines the sweet and juicy flavors of strawberries and mango with creamy ice cream. The recipe typically includes a crust made from graham cracker crumbs, butter and sugar, topped with a layer of fresh strawberries and mango and a layer of softened ice cream. Once assembled, it is often frozen for several hours to allow the ice cream to set and the flavors to meld together.

    Let's Make Strawberry Mango Ice Cream Torte

    This recipe resembles the Betty Crocker version, but a lot better. The cake is made from scratch--without all the additives. And the ice cream? I used Ciao Bella sorbet. Ciao Bella was as close to the  fruit as I could find. With all natural fruits, organic evaporated cane juice, and a low calorie, no fat dessert it was the perfect addition to this recipe. I found it at Target and Whole Foods Market. And a special thank you to Whole Foods Market for donating all of the food for the segment!

    Ingredients (Cake):

    1 stick (plus 1 tbsp) unsalted butter
    1 cup sugar
    2 ¼ cups cake flour
    ¾ cup milk
    5 egg whites, slightly beaten
    ½ tbsp pure vanilla extract
    ½ tbsp baking powder
    ¾ tsp salt

    Instructions

    Preheat oven to 350 degrees. Grease 1 9x13 inch pan. For a thinner cake, grease 2 9x13 inch pans. Cream together sugar and butter in a mixing bowl. (Approximately 2-3 minutes)

    While the sugar and butter are creaming, in a small mixing bowl beat together egg whites, milk, and vanilla extract. In a larger bowl, mix together the baking powder, salt and cake flour. Once the sugar and butter have creamed, alternate adding ⅓ of the dry mixture with ⅓ of the wet mixture until entire cake batter mixture has been well incorporated together.

    Divide mixture between the two pans (batter will be very thin if using two 9x13 inch pans) and cook at 350 degrees for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the pans from the oven and allow cakes to cool completely before removing pans.

    Ingredients (Center of cake)

    1 pint (two cups) mango sorbet (I used Ciao Bella available at Whole Foods Market and Target)
    1 pint (two cups) strawberry sorbet

    To finish preparing the cake, cut into thirds evenly crosswise. Place the first cake top side down on a cake or torte plate. Spread the softened mango sorbet on top, than cover with the 2nd layer of cake, followed by the strawberry sorbet. Place the third piece of cake on top, than cover lightly and freeze for 2-4 hours or overnight.

    Ingredients (Frosting)

    1 ½ cup whipping cream
    ½ cup powdered sugar
    1 tsp grated lime peel
    2 tbsp lime juice

    Beat all frosting ingredients together in a bowl on high speed until stiff peaks begin to form. Frost the sides and the top of the cake with the frosting. Freeze approximately 1 hour, or until frosting is firm. Remove from freezer, garnish with strawberries, lime peels, lime pieces, or white chocolate dipped strawberries.

    Makes 16 servings.

    Variations

    Diabetic Friendly Version: Substitute Splenda for the 1 cup of sugar the cake requires. I also use white whole wheat flour instead of the all purpose flour. You can also use sugar-free cool whip instead of the heavy whipping cream if desired.

    Gluten Free: Substitute your own gluten free cake mix (Betty Crocker makes one) or this recipe for making one.

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    Reader Interactions

    Comments

    1. [email protected]

      July 25, 2010 at 5:11 am

      This cake is so pretty. Thank you for suggesting it.

      Reply

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    About Me

    minimal ingredient recipes with five ingredients or less and ready in under thirty minutes! many recipes are gluten free, dairy free and FODMAP friendly too!

    I've been making over recipes since I was ten. Back then I wasn't so great at it and created everything from rubber cakes for my Dad's birthday to rock muffins that put a hole in the wall.

    Diagnosed with colitis ten years ago and with three young children I had to learn to cook. But life was busy and there wasn't a lot of time to cook or figure out what I could eat!

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