Fruit Sorbet Cake

Fruit Sorbet Cake

Ingredients

  • 16 oz./455 g frozen mango chunks
  • ¼ cup warm water
  • 1 pound cake
  • 3 cups whipped cream (optional)

Directions

Thaw fruit

  1. Remove fruit from freezer let stand 16-18 minutes.

    2. Market Sorbet

    1. Fill Sorbet Maker hopper with fruit. Pour 1 tsp. warm water over fruit. Place plunger on top of fruit. Gently push down on plunger while turning handle to process. Repeat with remaining fruit. Set aside.

      2. Prep pound cake

      1. Slice away brown outer edges of pound cake and discard.
      2. Slice pound cake lengthwise into two (1in/2.5 cm wide) pieces. Then cut to fit the length of 1¾ cup/450 mL Freezer Mates Container.

      Assemble

      1. Place pound cake against the sides of the Freezer Mates Container and fill the center with mango sorbet.
      2. Cover and freeze 1 hour. Remove from freezer and if desired frost with whipped cream.
      3. Serve immediately.
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