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Individual Baked California



– 3 cups strawberry ice cream, softened – 1.5 cups frozen mango chunks, thawed – 1.5 cups sugar, divided – 4 whole egg whites – 6 whole large fresh strawberries, stemmed and sliced – 6 sponge cake dessert shells
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Place dessert shells on parchment- or foil-lined baking sheet. Form ice cream into 6 half-cup scoops. Place one scoop on top of each dessert shell; freeze 4 hours to overnight or until ice cream is very firm. In blender, purée mango with 1/4 cup sugar until smooth.

Just before serving, heat oven to 500°F. With electric mixer, whisk egg whites until soft peaks form. With mixer running, slowly add 1 1/4 cups sugar; continue to beat until stiff peaks form. With spatula, cover ice cream completely with egg whites, leaving dessert shell exposed. With spoon, form peaks in egg whites. Place in oven 2-3 minutes or just until tips of egg whites are browned. Spoon 2 tablespoons mango purée onto each of 6 dessert plates; place 1 Baked California on each plate and garnish with strawberries. Serve immediately.

Prep time: 15 minutes plus 4 hours freezing time

Cook time: 2-3 minutes

Nutrition Information Per Serving: 572 calories; 17 g fat; 113 mg cholesterol; 312 mg sodium; 100 g carbohydrate; 2 g fiber; 8 g protein