Mango Ice Cream Sundae Cake

Mix the sugar with water and boil for 10 minutes, until it forms a thick syrup

Slice the mangos into wedges and soak them in the syrup

Cook for 5 minutes

Let it cool down

Reserve some of the syrup

Remove the ice cream from the freezer and let it sit at room temperature for 15 minutes

Line a mold with parchment paper and make a layer of ice cream at the bottom

Cover with the mango syrup and repeat the process until all ingredients are used up

Put the cake back in the freezer until it's firm

Remove it from the freezer 10 minutes before serving

Unmold and decorate with the reserved syrup