Gingersnap-Mango Icebox Cake
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 322
- Total Fat
- 21
- Saturated Fat
- 13
- Carbohydrates
- 34
- Dietary Fiber
- 2
- Sugar
- 20
- Protein
- 3
- Cholesterol
- 49
- Sodium
- 285
- Total: 6 hr 45 min
- Prep: 45 min
- Inactive: 6 hr
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.