Mango Icebox Cake Food

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MANGO ICE BOX CAKE



Mango Ice Box Cake image

Mangos, cream, and ladyfingers are a match made in heaven for a totally enjoyable tropical dessert.

Provided by TaraAnne

Categories     Desserts     Cakes

Time 4h15m

Yield 24

Number Of Ingredients 5

1 (14 ounce) can sweetened condensed milk
2 cups cream
20 ladyfingers
4 mangos, peeled and sliced
5 ladyfingers, crumbled

Steps:

  • Whisk together the sweetened condensed milk and cream. Set aside.
  • Arrange 10 ladyfingers in a 7x11 baking dish; layer about half of the mango slices on the ladyfingers. Pour half of the milk mixture over the mangoes and ladyfingers. Repeat layering. Sprinkle ladyfinger crumbles over top. Cover dish and freeze at least 4 hours.

Nutrition Facts : Calories 185.1 calories, Carbohydrate 22.1 g, Cholesterol 58 mg, Fat 9.9 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 5.9 g, Sodium 45.8 mg, Sugar 14 g

MANGO ROYALE (FILIPINO ICEBOX CAKE)



Mango Royale (Filipino Icebox Cake) image

Mango Royale Icebox Cake is variation on a popular Filipino dessert called Crema de Fruta. This quick and easy dessert is simply made with graham crackers, whipped cream, and fresh mangoes.Yield: 9-inch square cake

Provided by Maryanne Cabrera

Categories     Dessert

Time 4h15m

Number Of Ingredients 4

15 full-sheet graham crackers
3 cups super ripe champagne mangos, peeled and diced*
1 ¾ cup heavy cream, chilled
¾ cup sweetened condensed milk

Steps:

  • Line a 9-inch square baking pan (with a removable bottom is best) with parchment paper along the bottom and sides to allow for easy cake removal. Line the baking pan with a layer of graham crackers. Cut crackers as necessary to fit pan.
  • In chilled bowl, use a handheld mixer to whip heavy cream to soft peaks. Continue to whip while slowing adding sweetened condensed milk. Whip to firm peaks.
  • Add about 1 cup of sweetened whipped cream over graham crackers. Distribute about 1 cup of diced mango over whipped cream. Place a layer of graham crackers over mangoes. Repeat twice by adding another layer of whipped cream followed by mangos.
  • Cover pan with plastic wrap and let chill in the fridge for at least 4 hours, overnight is best. Alternatively, you can freeze the dessert for more of an ice cream cake kind of texture. Once chilled, lift mango royale out of the pan using the parchment paper overhang. Slice and serve.

MANGO ICEBOX CAKE



Mango Icebox Cake image

Make and share this Mango Icebox Cake recipe from Food.com.

Provided by fawn512

Categories     Gelatin

Time 30m

Yield 1 pan

Number Of Ingredients 9

2 cups graham cracker crumbs
3 tablespoons sugar
1/2 cup butter, melted
1 1/2 teaspoons unflavored gelatin
2 tablespoons water
1 (8 ounce) cream cheese, soften
1 (300 ml) can condensed milk
1 (250 ml) heavy cream
2 pieces mangoes, thinly sliced

Steps:

  • Mix graham crackers and sugar. Pour in melted butter. Spread half of mixture into 8x8 pan. Arrange half of mango slices on top.
  • Soak gelatin in water for 5min. Microwave for a few seconds until gelatin dissolves.
  • Beat cream cheese until creamy, then add condensed milk, all purpose cream. Continue beating until smoooth.
  • Add dissolved gelatin. Mix well.
  • Pour half of mixture on top of mangoes. Spread remaining crumbs evenly on top. Then pour the rest of cream cheese mixture.
  • Arrange slices of mangoes for garnish.
  • Freeze at least 4 hours.

Nutrition Facts : Calories 6589.1, Fat 367.3, SaturatedFat 217.8, Cholesterol 1180.4, Sodium 3738.8, Carbohydrate 737.9, Fiber 4.7, Sugar 652.5, Protein 114.8

MANGO ALMOND ICEBOX CAKE



Mango Almond Icebox Cake image

This recipe was inspired by my friend who asked me to make a mango cake. It's easy to prepare, refreshing, light, and tastes absolutely fantastic. Strawberries can be used as well. -Rachel Simoneau, Danbury, Connecticut

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 12 servings.

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 389 calories, Fat 22g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 72mg sodium, Carbohydrate 45g carbohydrate (38g sugars, Fiber 2g fiber), Protein 5g protein.

20 EASY MANGO DESSERTS WE CAN'T RESIST



20 Easy Mango Desserts We Can't Resist image

We've rounded up 20 amazing mango dessert recipes. From mango trifle to mango cheesecake, there are so many creative ways to enjoy this tropical fruit.

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 20

Mango Mousse
Mango Sorbet
Mango Pudding
Mango Crumb Bars
Mango Trifle
Mango Tart
Mango Cobbler
Mango Chia Pudding
Mango Bread Pudding
Mango Pie
Mango Cheesecake
Mango Ice Cream
Mango Fool
Creamy Mango Popsicles
Mango Cream Donuts
Mango Icebox Cake
Mango Lemon Bars
Mango Pound Cake
Mango Delight
Mango Lassi

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious tropical dessert!

Nutrition Facts :

MANGO FLOAT



Mango Float image

You'll want the ripest and juiciest mangoes to really do justice to this popular Filipino dessert. Made of layered whipped sweetened cream, graham cracker crumbs and fruit that's chilled overnight (think icebox cake), it's an easy no-bake dessert you can learn by heart.

Provided by Food Network Kitchen

Categories     dessert

Time 8h20m

Yield 16 servings

Number Of Ingredients 5

2 cups heavy cream
One 14-ounce can sweetened condensed milk
1/2 teaspoon pure vanilla extract
1 1/2 cups graham cracker crumbs (from a 9-ounce package)
3 ripe mangoes, diced

Steps:

  • Combine the cream, sweetened condensed milk and vanilla extract in a large bowl. Beat with a hand mixer until double in volume, about 4 minutes.
  • Spread a scant 2 cups of cream in an 8-inch square baking dish, followed by 1/2 cup graham cracker crumbs and a third of the mangoes. Continue alternating layers for a total of 9 layers, ending with mango. Chill at least 8 hours and up to overnight.

MANGO ICEBOX CAKE RECIPE



Mango Icebox Cake Recipe image

This airy, creamy dessert has a good dose of tropical freshness, provided by mango.

Provided by María del Mar Cuadra

Categories     Cakes     Icebox Cakes

Time 5h

Yield 12

Number Of Ingredients 17

For the Cake
1 (.25-ounce) package unflavored gelatin
1 1/2 teaspoons ground cardamom
1/2 cup water
3 medium-sized, ripe but firm mangos, peeled and cut into 1/4-inch dice
1 teaspoon lime juice
1 1/4 cups (about 8 3/4 ounces) granulated sugar
2 tablespoons light corn syrup
4 large egg whites, at room temperature
3/4 teaspoon salt
1 vanilla bean, seeds scraped out
1 1/2 cups (about 12 ounces) mascarpone cheese
1/2 cup sweetened condensed milk
44 savoiardi Italian ladyfingers from 2 (7-ounce) packages (see note)
For the Topping
2 medium-sized, ripe but firm mangos
2 teaspoons lime juice

Steps:

  • For the Cake: Combine gelatin, cardamom, and 1/4 cup water in small bowl and allow to soften, about 5 minutes. Microwave 45 seconds and allow to cool to room temperature, 5 to 7 minutes.
  • Meanwhile, pulse 1 cup diced mango, 1/4 cup sugar, and lime juice in food processor until completely puréed. Reserve.
  • Stir remaining 1 cup sugar, remaining 1/4 cup water, and corn syrup in heavy-bottomed medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high and boil syrup until it registers 238°F on candy thermometer, about 5 minutes.
  • While syrup boils, with electric mixer fitted with whisk attachment, whip egg whites, vanilla bean seeds, and salt with whisk attachment on medium speed until soft peaks form, about 2 minutes.
  • When syrup reaches temperature, with mixer running on medium-high speed, slowly and carefully pour into egg whites. Beat until outside of bowl is cool to the touch and whites are thick and glossy, about 7 minutes. Add gelatin mixture and beat just to combine.
  • Whisk mascarpone, sweetened condensed milk, and pureed mango mixture together in large bowl. Mix in 1/3 of meringue. With rubber spatula, fold in remaining meringue. Fold in remaining 2 cups mango.
  • To Assemble: Line bottom of 9-inch springform pan with parchment paper round. Reserve 24 of the best looking ladyfingers and, with serrated knife, gently cut each into 3 1/4 inches long. Break remaining 20 cookies into 1/2-inch pieces.
  • Top filling with remaining half of cookie pieces, pressing gently in with fingertips. Spread remaining half of mango mixture over cookies, smoothing top.
  • Peel mangos and discard skin. Peel mango flesh into thin strips and place in bowl. Toss with lime juice, then, wrap strips into flower-like rolls and arrange on top of cake.
  • Cover loosely with plastic wrap and refrigerate until set, at least 4 hours.
  • Release cake from springform mold and, leaving it on parchment round, gently slide onto a serving plate or cake stand. Slice and serve chilled.

GINGERSNAP-MANGO ICEBOX CAKE



Gingersnap-Mango Icebox Cake image

Provided by Food Network Kitchen

Time 6h45m

Yield 8 to 10 servings

Number Of Ingredients 8

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

Steps:

  • 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.

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