Roti Prata Ice Cream Cake with Mango & Coconut

Preheat your oven to 180°C (350°F). This will help to keep the prata warm as they are cooked.

Heat a large frying pan or griddle over medium heat. Add about ½ tablespoon of butter or ghee. Once melted and shimmering, place one frozen roti prata onto the pan.

Cook the roti prata for 2-3 minutes per side, or until golden brown and crispy. You want it to be flaky and have a beautiful golden-brown color. The aroma will be irresistible, a buttery, slightly sweet fragrance filling the air.

Once cooked, place the roti prata on a baking sheet in the preheated oven to keep warm while you cook the remaining roti prata. Repeat steps 2 and 3 with the remaining roti prata, adding more butter or ghee to the pan as needed.

While the roti prata are cooking, prepare your garnishes. Toast the coconut flakes lightly in a dry pan over medium-low heat until golden. Slice the mango into thin, attractive slices.

Remove the sorbet and ice cream from the freezer to soften slightly. This will make them easier to spread.

To assemble the cake, place one roti prata on a serving plate. Spread a generous layer of mango sorbet evenly over the surface.

Carefully place another roti prata on top of the sorbet layer. Spread a generous layer of coconut ice cream over the second roti prata.

Repeat the layering process with the remaining roti prata, alternating between sorbet and ice cream. The final layer should be a roti prata.

Garnish the top of the roti prata cake with toasted coconut flakes and fresh mango slices. Serve immediately for the best textural contrast.