This recipe was inspired by my friend who asked me to make a mango cake. It's easy to prepare, refreshing, light, and tastes absolutely fantastic. Strawberries can be used as well. —Rachel Simoneau, Danbury, Connecticut
Mango Almond Icebox Cake
Test Kitchen tips
Mango Almond Icebox Cake
Prep Time
35 min
Yield
12 servings
Ingredients
- 1 cup water
- 1/2 cup sugar
- 1/4 teaspoon almond extract
- 1 package (16 ounces) frozen mango chunks, thawed, divided
- 4 ounces cream cheese, softened
- 1/2 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 22 crisp ladyfinger cookies
- 1 package (5 ounces) miniature meringue cookies, coarsely crushed
- 1 cup sliced almonds
Directions
- For syrup, place water in a microwave-safe bowl; microwave on high 30 seconds. Stir in sugar and almond extract until sugar is dissolved; cool completely.
- Finely chop 1/4 cup mango chunks; place in a large bowl. Add cream cheese, confectioners' sugar and vanilla extract; beat until blended. In another bowl, beat cream until stiff peaks form; fold into mango mixture.
- To assemble, line bottom of a 9-in. springform pan with 11 ladyfingers; slowly drizzle with half of the syrup. Layer with half each of the cream mixture, meringue cookies, remaining mango and almonds in the order listed. Repeat layers, starting with remaining ladyfingers. Refrigerate, covered, 8 hours or overnight. To serve, loosen side from pan with a knife; remove rim.
Nutrition Facts
1 piece: 389 calories, 22g fat (11g saturated fat), 71mg cholesterol, 72mg sodium, 45g carbohydrate (38g sugars, 2g fiber), 5g protein.
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