Gingersnap-Mango Icebox Cake

Name: Gingersnap-Mango Icebox Cake
Prep time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT6H45M0.000S
Yield: 8 to 10 servings
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

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Level: Easy
Total: 6 hr 45 min

Prep: 45 min
Inactive: 6 hr

Yield: 8 to 10 servings

Level: Easy
Total: 6 hr 45 min

Prep: 45 min
Inactive: 6 hr

Yield: 8 to 10 servings

Ingredients

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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

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.