Mini Tamarind and Mango Icebox Cakes

Name: Mini Tamarind and Mango Icebox Cakes
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT8H45M0.000S
Yield: 6 cakes
Ingredients: 4 ounces cream cheese, at room temperature; 1/2 cup sweetened condensed coconut milk, well stirred; 1/4 cup tamarind concentrate, well stirred; 1 1/4 cups cold heavy cream; 12 crispy coconut cookies, such as Tate’s Bakeshop; 1 large ripe mango (about 1 pound), peeled and coarsely chopped (about 2 cups); 1/4 cup plus 1 tablespoon confectioners' sugar; 1/2 cup sweetened shredded coconut flakes

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Level: Easy

Total: 8 hr 45 min (includes chilling time)
Active: 45 min

Yield: 6 cakes

Tamarind's sweet and sour flavor and jammy texture is the basis of some of my favorite candy chews. Here we use the tropical fruit in its concentrated form and cut the mouth-puckering tartness with sweetened condensed coconut milk and cream cheese. When shopping, look for a tamarind concentrate that is very dark brown in color and thick like molasses.

Level: Easy

Total: 8 hr 45 min (includes chilling time)
Active: 45 min

Yield: 6 cakes

Ingredients

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4 ounces cream cheese, at room temperature

1/2 cup sweetened condensed coconut milk, well stirred

1/4 cup tamarind concentrate, well stirred

1 1/4 cups cold heavy cream

12 crispy coconut cookies, such as Tate’s Bakeshop

1 large ripe mango (about 1 pound), peeled and coarsely chopped (about 2 cups)

1/4 cup plus 1 tablespoon confectioners' sugar

1/2 cup sweetened shredded coconut flakes

Directions

Special equipment:

a 6-cup jumbo muffin pan

Cut 6 squares of plastic wrap large enough to completely line each cup of a 6-cup jumbo muffin pan with a slight overhang at the top. Set aside.
Beat the cream cheese in a medium bowl with an electric mixer on medium-high speed until smooth, about 1 minute. Add the coconut milk and 3 tablespoons of the tamarind concentrate and beat until completely smooth, about 1 minute; scrape down the sides of the bowl as needed. Add the cream and continue to beat, starting on medium speed and gradually increasing to medium-high as the mixture thickens, until it forms stiff peaks, 2 to 3 minutes.
Dollop 2 tablespoons of the tamarind cream in the bottom of each lined muffin cup, then top with 1 upside-down cookie and 1 tablespoon of the chopped mango. Dollop 2 tablespoons of the tamarind cream on top of the mango and layer with another upside-down cookie and 1 tablespoon of additional chopped mango. Spoon any of the remaining tamarind cream on top of the mango, then cover each cup with the overhanging plastic wrap. Refrigerate the cakes (along with any remaining chopped mango) for at least 8 hours and up to 12 hours.
When ready to serve, unwrap each cake and invert the muffin pan onto a large platter or cutting board all at once. Remove the plastic wrap. Transfer the individual cakes to serving plates.
In a small bowl, combine the remaining 1 tablespoon tamarind concentrate, the confectioners' sugar, and 2 teaspoons of water. Stir until smooth. The glaze should be thick but drizzle easily off of a spoon. If needed, stir in additional water, 1/4 teaspoon at a time, until you reach this consistency.
Drizzle the top of each icebox cake with some of the tamarind glaze and garnish with the sweetened shredded coconut flakes and any remaining chopped mango.