Mango Almond Icebox Cake Recipe

Mango Almond Icebox Cake Recipe
Mango Almond Icebox Cake Recipe photo by Taste of Home
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Mango Almond Icebox Cake Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. + chilling

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

Directions

For syrup, place water in a microwave-safe bowl; microwave on high 30 seconds. Stir in sugar and 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; 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. Refrigerate, covered, 8 hours or overnight. To serve, loosen sides from pan with a knife; remove rim. Yield: 12 servings.

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.
  • Originally published as Mango Almond Icebox Cake in Simple & Delicious April/May 2018

    Nutritional Facts

    1 slice: 389 calories, 22g fat (11g saturated fat), 71mg cholesterol, 72mg sodium, 45g carbohydrate (38g sugars, 2g fiber), 5g protein.

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    • 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
    1. For syrup, place water in a microwave-safe bowl; microwave on high 30 seconds. Stir in sugar and extract until sugar is dissolved; cool completely.
    2. Finely chop 1/4 cup mango chunks; place in a large bowl. Add cream cheese, confectioners' sugar and vanilla; beat until blended. In another bowl, beat cream until stiff peaks form; fold into mango mixture.
    3. 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. Refrigerate, covered, 8 hours or overnight. To serve, loosen sides from pan with a knife; remove rim. Yield: 12 servings.

    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.
  • Originally published as Mango Almond Icebox Cake in Simple & Delicious April/May 2018

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