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Mango Swirl Ice-Cream Cake (V)

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1 L mango frozen sorbet, softened

(or peel and chop fresh mango's and freeze them, then blend to sorbet)

1 L vanilla ice cream

3 Cups assorted fresh fruits


1-1/4 cups gluten-free digestive biscuits crumbs

1/4 cup Ground Almonds

1/4 cup butter, melted


Grease the bottom of a 9" springform pan and line side with parchment paper.

Set aside.


In bowl, stir together biscuit crumbs, ground almonds and butter; press into prepared pan.

Bake in 350


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