Q: How do you make a mango shake?
A: Take it to a scary movie.
You’ll be happy to know that this Gingersnap-Mango Icebox Cake is a whole lot less terrifying than that joke.
Spicy gingersnap cookies are sandwiched with coconut flavored whipped cream then covered with more coconut whipped cream. Mangoes and toasted coconut are the crowning touch. It’s like taking a quick trip to the tropics for dessert.
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
1. 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.
2. Spread 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.
3. Cover the log with the remaining coconut whipped cream. Cover with plastic wrap and refrigerate at least 6 hours or overnight.
4. Preheat oven to 350℉.
5. 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 cube the mango. Toss with the lime juice, sugar and a pinch of salt in a small bowl.
7. Sprinkle the toasted coconut all over the cake, gently pressing to adhere. Top with the mango. Cut on the diagonal to serve.
Serves 8 to 10
Recipe from Food Network Magazine
Here is an awesome short song with an awesome title. (There is a pt. 1, too. It’s longer.)
Aw. This is such a sweet song. I wish someone would write a song like this about me.
Check out Artefracture on Bandcamp where you can buy their music.
Learn more about Sam Heilig on his Website where you can learn of upcoming US shows and link to buy the music.