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
How
To Make Mango Almond Icebox Cake :
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.