Truffle chocolate Mango Ice Cream Cake

Truffle cook time - 10 minutes in total

Dark Chocolate - 10 minutes in total

Rhubarb Marmalade - 12 minutes in total - check the link for the recipe , it's included above in the introduction.

Mango Ice Cream Cake - 7 minutes cooking time but resting time is over night in the freezer

Prep Time 20 minutes
Servings 4
Author splashofflavours by Monika


To make Raw Truffle

  • 150 gm dates organic
  • 100 gm raisins
  • 100 gm walnuts
  • 1 tablespoon coconut oil
  • 1 tablespoon cocoa powder
  • a pinch of salt

Mango Ice cream

  • 1 cup full fat milk
  • ½ cup cup condensed milk
  • 1 ½ cup mango puree (1 big mango, blend to make puree)
  • dollop of honey ( optional – if required more sweetness)
  • 1 vanilla pod


  • 200 gm dark chocolate

Mango and Rhubarb Marmalade

  • 1/2 mango chopped
  • 50 gm rhubarb marmalade


Mango Ice-cream

  1. Mix all the ingredients, bring it to boil, keep stirring continousously it for 7 minutes and keep it aside to cool down. My suggestion will be make few hours before and keep in the refrigerator. Take it out of the refrigerator when the base of truffle is ready.

Truffle base

  1. Blend all the ingredients for truffle in a food processor and keep it aside.

  2. Take the desired baking cake tray , take the truffle mixture and spread it to make the base , press gently.


  1. Melt the chocolate - put a pot with some water and let it boil, now put another small pot and add chocolate to melt , stir it. 

    Now add on the truffle mixture base

Mango and Rhubarb Marmelade

  1. Spread rhubarb marmelade and chopped mangoes

Mango Ice- cream

  1. Pour the ready mixture of mango ice- cream and now freeze it for over night.

    Serve it next day, with your favourite topping of fruits , for example - mango 

Recipe Notes

If using market bought mango puree then no honey required