Gingersnap-Mango Icebox Cake

  • Level: Easy
  • Total: 6 hr 45 min
  • Prep: 45 min
  • Inactive: 6 hr
  • Yield: 8 to 10 servings
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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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
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