Best Mango Icebox Cake Recipes

MANGO ALMOND ICEBOX CAKE

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.

GINGERSNAP-MANGO ICEBOX CAKE

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

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.

GINGERSNAP MANGO ICEBOX CAKE

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.

EXTRA SPECIAL MANGO FLOAT (MANGO ICEBOX CAKE) - MANILA SPOON

Steps:

• In a mixer beat the cream on high speed until the volume increases and the mixturethickens about 3 minutes. Stop the mixer and gently stir in the condensed milk. Add the vanilla extract and mango puree and gently stir just until mixed in. Adding a small amount of Honey is optional. I added it because the mangoes I had were sweet-tart so to balance it out I mixed some honey. I believe the small amount of honey made a difference in the taste, too. If your mango is already sweet it may not be necessary. Taste the cream and adjust the sweetness to your liking.
• Assemble the Graham Crackers on the bottom of a 9 x 13 glass baking dish (has to be freezer-safe). Fill in the gaps with smaller pieces.
• Spread 1/3 of the cream mixture on top of the Graham crackers. Arrange the mango slices on top of the cream. You can arrange them however you want to. Sprinkle with about 1/3 of the sliced Almonds.
• Repeat the process twice. For the third layer you can add some Maraschino Cherries for garnish. You can add as many Mango slices as you have available. Sprinkle with the remaining sliced Almonds.
• The next step is very important. Whether you are serving it in a few hours or the next day - you need to chill it properly. Immediately after assembling the dish, cover it with plastic wrap and place it in the freezer for at least an hour - preferably 2 hours. This will help set the cream. Transfer to the fridge and chill for another 1-2 hours and then serve. If serving it the next day then, after freezing it, just place it in the refrigerator overnight and take out and serve when needed. It should come out perfect and easy to slice and will not disintegrate.

GINGERSNAP-MANGO ICEBOX CAKE

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.Photograph by Kana Okada
• Recipe courtesy of Food Network Magazine