Mango Almond Icebox Cake
This recipe was inspired by my friend who asked me to make a mango cake. It’s easy to prepare, with a light and refreshing taste. —RACHEL SIMONEAU DANBURY, CT
PREP: 35 MIN. + CHILLING MAKES: 12 SERVINGS
cup water cup sugar tsp. almond extract pkg. (16 oz.) frozen mango chunks, thawed oz. cream cheese, softened cup confectioners’ sugar tsp. vanilla extract
2 cups heavy whipping cream 22 crisp ladyfinger cookies
1 pkg. (5 oz.) miniature meringue
cookies, coarsely crushed
1 cup sliced almonds
1. For the 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 ¼ cup mango chunks; place in a large bowl. Add the cream cheese, confectioners’ sugar and vanilla; beat until blended. In another bowl, beat cream until stiff peaks form; fold into the 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. 1 SLICE 389 cal., 22g fat (11g sat. fat), 71mg chol., 72mg sod., 45g carb. (38g sugars, 2g fiber), 5g pro.