Mango Icebox Cake
| Prep Time | 15 minutes |
| Passive Time | 2 hours |
| Servings |
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Ingredients
- 8 oz cream cheese
- 3/4 cup confectioners’ sugar , sifted and divided
- 2 tsp lemon zest
- 1 tsp vanilla extract
- 1 cup heavy cream , divided
- 8 MI-DEL® Lemon Snaps
- 1 1/2 cups diced ripe mango
- 3/4 cup toasted almond slices (optional)
Ingredients
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Instructions
- Using electric mixer, beat cream cheese, 2/3 cup confectioners sugar, lemon zest and vanilla until light and fluffy. In separate bowl, beat 3/4 cup cream until stiff peaks form; fold into cream cheese mixture.
- Line 9x5 -inch loaf pan with enough plastic wrap to leave overhang.
- Arrange single layer of cookies (about 10) in bottom of prepared pan, overlapping slightly if needed. Spread one-third of cream cheese mixture over top. Top with 1/3 cup mango and 2 tbsp almonds (if desired). Repeat layers twice, ending with layer of lemon snaps on top. Cover with plastic wrap overhang; freeze for 2 to 4 hours or until thoroughly chilled and set.
- Before serving, whip remaining cream and icing sugar until stiff peaks form. Invert cake onto serving platter; remove plastic wrap. Spread top and sides with whipped cream. Garnish with remaining mango and almonds.
Recipe Notes
Tip: Substitute toasted coconut for almonds if desired.
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