TROPICAL ICEBOX CAKE
This tropical-inspired no-bake dessert is the perfect thing to make in your springform cake pan (other than cheesecake)! Fresh lime zest and cream of coconut transform whipped cream into something that tastes like an island cocktail.
Provided by Food Network Kitchen
Categories dessert
Time 8h25m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Combine the heavy cream and cream of coconut in a large bowl and beat with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Fold in the lime zest.
- Line the bottom of a 9-inch springform cake pan with a single layer of cookies, breaking up some of them to fill in any gaps. Spread half of the coconut-lime cream on top of the cookies, then sprinkle with half of the coconut flakes and half the mango. Repeat this layer 1 more time with the remaining cookies, cream, coconut flakes and mango. Cover tightly with plastic wrap and refrigerate for at least 8 hours and up to 12.
- Once completely chilled, remove the plastic wrap and run a thin paring knife along the edge of the cake. Remove the outer ring of the pan. Sprinkle the cake with the macadamia nuts.
GINGERSNAP-MANGO ICEBOX CAKE
Provided by Food Network Kitchen
Time 6h45m
Yield 8 to 10 servings
Number Of Ingredients 8
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.
MANGO ICEBOX CAKE
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
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 ICEBOX CAKE RECIPE
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
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.
MANGO ALMOND ICEBOX CAKE
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
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.
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