MANGO BOMBE ALASKA:

INGREDIANTS:

MANGO ICE-CREAM -2 LITRE

ORANGE JUICE – 60 ML

ORANGE FLAVOURED –LIQUEUR – 2 TABLESPOON

UNFILLED PACKAGED SPONGE CAKE -16 CM[ROUND]

THINLY SLICED MANGO -600 GM

EGG WHITES – 4 NO.

CASTER SUAGR -220 GM

METHOD:

KEEP 15 CM -1.375 LITRE [5 ½ -CUP]PUDDING BASIN OR BOWL WITH PLASTIC WRAP,EXTENDING PLASTIC 5 CM OVER EDGE OF BASIN.

PACK ICE-CREAM INTO PREPARED BASIN ,COVER WITH FOIL ;FREEZE ABOUT 2 HOURS OR UNTIL FIRM

PREHEAT OVEN TO VERY HOT.

COMBINE JUICE AND LIQUEUR IN SMALL JUG,TRIM TOP OF CAKE TO FLATTEN;SPLIT CAKE IN HALF HORIZONTALLY THROUGH CENTRE.PLACE BOTTOM LAYER OF CAKE ON OVEN TRAY;BRUSH WITH HALF OF THE JUICE MIXTURE .TOP WITH MANGO,THEN WITH REMAINING CAKE HALF;BRUSH WITH REMAINING JUICE MIXTURE .

INVERT ICE –CREAM ONTO CAKE ,TRIM THE CAKE TO EXACT SIZE OF ICE- CREAM.RETURN TO FREEZER.

BEAT EGGWHITES IN MACHINE BOWL ,GRADUALLY ADD SUGAR,BEATING UNTIL SUGAR DISSOLVES.

REMOVE BOMBE FROM FREEZER;SPREAD MERINGUE OVER TO ENCLOSE BOMBE COMPLETELY.BAKE OR BURN THE MERINGUE TO GET BROWN COLOUR.