Gingersnap-Mango Icebox Cake
I've made this with pears but it could be with the candied citrus too.
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. 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.
3. 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.
4. 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.
I've made this with pears but it could be with the candied citrus too.
1 1/2 cups cold heavy cream1/2 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. 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.
3. 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.
4. 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.
Comments
Post a Comment