Mango Almond Icebox Cake Recipe



Mango Almond Icebox Cake Recipe

Ingredients :
1 cup water
1/2 cup sugar
1/4 teaspoon almond extract
1 package (16 ounces) frozen mango chunks, thawed
4 ounces cream cheese, softened
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 cups heavy whipping cream
22 crisp ladyfinger cookies
1 package (5 ounces) miniature meringue cookies, coarsely crushed
1 cup sliced almonds

For syrup, place water in a microwave-safe bowl; microwave on high 30 seconds. Stir in sugar and almond extract until sugar is dissolved; cool completely.
Finely chop 1/4 cup mango chunks; place in a large bowl. Add cream cheese, confectioners' sugar and vanilla extract; beat until blended. In another bowl, beat cream until stiff peaks form; fold into mango mixture.
To assemble, line bottom of a 9-in. springform pan with 11 ladyfingers; slowly drizzle with half of the syrup. Layer with half of each of the following: cream mixture, meringue cookies, remaining mango and almonds. Repeat layers, starting with remaining ladyfingers. Refrigerate, covered, 8 hours or overnight. To serve, loosen sides from pan with a knife; remove rim.

Test Kitchen tips :
To crush meringue cookies, place in a large zip-top plastic bag and pound gently with a meat mallet.
To get the smoothest whipped cream, beat on medium speed, not high.
For a nuttier flavor and added crunch and color, toast the almonds before using.


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