Ginger-Mango Icebox Cake
Votes: 1
Time: 6 hours 45 minutes
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
This cake is so stunning in appearance and luxuriously tropical in flavor that no one will guess how easy it was to make. You don't need an oven or a special pan. It's literally assembled from crumbly gingerbread cookies, topped with a generous dollop of coconut-flavored whipped cream, and set in the refrigerator. Prepare it the night before, and the next day, the cookies will soak up the cream and become a soft crust. Before serving, sprinkle the cake with coarse coconut flakes and top it with cubes of fresh mango drizzled with lemon juice.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups chilled heavy cream
- 0.5 cup coconut cream with sugar
- 30 gingerbread cookies (about half a 450g package)
- 0.5 cup unsweetened coconut flakes
- 1 large mango
- Juice of half a lime
- 1 tbsp. sugar
We recommend
Recipes with similar ingredients: shortbread cookies, coconut flakes, coconut cream, cream, lime juice, mango
Cooking the dish according to the recipe:
- In a large bowl, beat the heavy cream with a mixer on medium-high speed until stiff peaks form, about 3 minutes. Fold in the coconut cream and beat until smooth.
- Spoon about 1 heaping teaspoon of whipped cream onto each gingerbread cookie. Press the cookies together on a serving platter to form a 12-inch-long log. Top the log with the remaining whipped cream. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
- Preheat oven to 175°C. Spread the coconut flakes in a single layer on a baking sheet and toast until golden brown, about 5 minutes. Let cool completely.
- Peel and core the mango and dice the flesh. Combine in a small bowl with lime juice, sugar, and a pinch of salt. Sprinkle toasted coconut flakes over the entire surface of the cake, pressing gently to adhere. Top with the mango. Slice diagonally and serve.
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