Serving Size: 1 slice
Ingredients
- 16 oz. frozen mango chunks
- ¼ cup warm water
- 1 pound cake
- 3 cups whipped cream (optional)
- Remove fruit from freezer, let stand 16–18 minutes.
- 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.
- Slice away brown outer edges of pound cake; discard. Slice pound cake lengthwise into two (1"/2.5 cm wide) pieces. Then cut to fit the length of 1¼-cup/400mL Small Square Freeze It Container.
- Place pound cake against the sides of the Freeze It Container and fill the center with mango sorbet. Cover and freeze 1 hour.
- Remove from freezer, and if desired, frost with whipped cream. Serve immediately.