Gingersnap-Mango Icebox Cake

Total Time:
6 hr 45 min
Prep:
45 min
Inactive:
6 hr

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 1 1/2 cups cold heavy cream
  • 1/2 cup cream of coconut
  • 30 gingersnap cookies (about half of a 16-ounce package)
  • 1/2 cup unsweetened coconut flakes
  • 1 large mango
  • Juice of 1/2 lime
  • 1 tablespoon sugar
  • Kosher salt
Directions
  • Beat the heavy cream in a large bowl with a mixer on medium-high speed until stiff peaks form, about 3 minutes. Fold in the cream of coconut until just incorporated.

  • Spread about 1 heaping teaspoon of the coconut whipped cream onto each gingersnap. Press the cookies together on their sides to form a 12-inch-long log on a serving platter. Cover the log with the remaining coconut whipped cream. Cover with plastic wrap and refrigerate at least 6 hours or overnight.

  • Preheat the oven to 350 degrees F. Spread the coconut flakes in a single layer on a baking sheet and bake until just golden, about 5 minutes. Let cool completely.

  • Peel, pit and dice the mango. Toss with the lime juice, sugar and a pinch of salt in a small bowl. Sprinkle the toasted coconut all over the cake, gently pressing to adhere. Top with the mango. Cut on the diagonal to serve.

  • Photograph by Kana Okada


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