INGREDIENTS

2-250 ml Angel All-Purpose Creamer, chilled
1-380 grams Angel Condensada
½ tsp yellow food coloring
1 tsp vanilla extract
1 cup ripe mango puree
½ cup diced ripe mango
½ cup toasted cashew nuts, chopped
1 loaf store bought pound cake, sliced following the shape of the packaging or container

PROCEDURE

1. To make the ice cream. Place Angel All Purpose Creamer in a bowl. Using a hand mixer, whip until stiff and fluffy.
2. Gently fold in Angel Condesada, yellow food coloring, vanilla extract, and mango puree into the whipped cream.
3. Fold in ½ cup diced mango and ½ cup toasted cashew nuts. Make sure all ingredients are combined.
4. Transfer into a loaf pan or freezer safe container and freeze for 6 hours or best overnight.
5. To assemble, place a slice of pound cake into the container, add a couple of scoops of mango ice cream, spread the ice cream using a spoon or offset spatula and sandwich it with another slice of pound cake. To finish, cover the top with whipped cream, a few diced ripe mango and sprinkle with chopped cashew nuts.
6. Freeze ice cream cake until ready to serve.