Gingersnap Mango Icebox Cake

8 ingredients
1 steps

Ingredients

  • 1 1/2 cups cold heavy cream
  • 1/2 cup cream of coconut
  • 30 gingersnap cookies (about half of a 16-ounce package)
  • 1/2 cup unsweetened coconut flakes
  • 1 large mango
  • Juice of 1/2 lime
  • 1 tablespoon sugar
  • Kosher salt

Directions

  1. 1
    {"0":"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.","2":"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.","4":"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.","6":"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."}

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