Mango Almond Icebox Cake


  • 1 cup water
  • 1/2 cup sugar
  • 1/4 teaspoon almond extract
  • 1 package (16 ounces) frozen mango chunks, thawed
  • 4 ounces cream cheese, softened
  • 1/2 cup confectioners’ sugar


  • For syrup, place water in a microwave-safe bowl; microwave on high 30 seconds. Stir in sugar and almond extract until sugar is dissolved; cool completely.
  • Finely chop 1/4 cup mango chunks; place in a large bowl. Add cream cheese, confectioners’ sugar and vanilla extract; beat until blended. In another bowl, beat cream until stiff peaks form; fold into mango mixture.
  • To assemble, line bottom of a 9-in. springform pan with 11 ladyfingers; slowly drizzle with half of the syrup. Layer with half of each of the following: cream mixture, meringue cookies, remaining mango and almonds. Repeat layers, starting with remaining ladyfingers. Refrigerate, covered, 8 hours or overnight. To serve, loosen sides from pan with a knife; remove rim.



Test Kitchen tips

  • To crush meringue cookies, place in a large zip-top plastic bag and pound gently with a meat mallet.
  • To get the smoothest whipped cream, beat on medium speed, not high.
  • For a nuttier flavor and added crunch and color, toast the almonds before using.
Nutrition Facts

1 slice: 389 calories, 22g fat (11g saturated fat), 71mg cholesterol, 72mg sodium, 45g carbohydrate (38g sugars, 2g fiber), 5g protein.

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