Mango-Raspberry Sorbet Icebox Cake

Try this deliciously decadent icebox cake to top off your evening.

May 10, 2012

Serves: 10
Prep: 20 min
Cook: 0 min
Total: 3 hr 25 min


  • 2 pints softened raspberry sorbet
  • 2 peeled and chopped mangoes
  • 3/4 cup coconut milk
  • 3/4 cup sugar
  • 2 tbsp lime juice
  • 1/2" thick slices angel food cake

1. Line a 9"x5"x3" loaf pan with foil and plastic wrap, allowing sides to hang over. Spread 2 pints of softened raspberry sorbet in pan. Freeze until firm. Puree 2 peeled and chopped mangoes, 3/4 cup each coconut milk and sugar, and 2 Tbsp lime juice in blender. Spread on top of frozen sorbet. Top with single layer of 1/2"-thick slices of angel food cake. Cover with plastic wrap and foil. Freeze until firm. Remove cake from freezer and let stand 5 minutes before unmolding.

Nutritional Facts per serving
Calories 210.6 cal
Fat 2.6 g
Saturated Fat 2.2 g
Cholesterol 0 mg
Sodium 76.8 mg
Carbohydrates 47.4 g
Total Sugars 37 g
Dietary Fiber 2.6 g
Protein 1 g