Mango Coconut Ginger Icebox Cake
This easy to make no bake Mango Coconut Ginger Icebox Cake made with ginger cookies, fresh mango, and coconut cream is the perfect summer time dessert.
Servings 9 servings
- 1 14 ounce can unsweetened coconut cream
- 1/2 cup confectioners sugar
- 2 tablespoons coconut rum divided
- 1 cup heavy whipping cream
- 9 ounce box Trader Joe's Triple Ginger Cookie Thins can substitute with other ginger snaps or 2-3 sleeves of graham crackers
- 2-3 large mangos sliced very thin
- 1/4 cup granulated sugar optional
To make cream filling, start by whipping coconut cream in bowl of stand mixer with whisk attachment on medium speed until it is light and fluffy, about 3 minutes. Add confectioners sugar and mix on low until incorporated. Add 1 tablespoon of the coconut rum and mix on low until combined. Scrape sides, add heavy whipping cream, mix on low to incorporate and then increase speed to medium high for about a minute. Scrape walls and base of bowl, then continue mixing on medium high speed until nice peaks form, about 3-5 minutes.
Arrange sliced mango in a dish and mix with 1 tablespoon of coconut rum. This will preserve the fruit and keep it vibrant and beautiful. If mangos aren't perfectly ripe and are tart, you may sprinkle with the 1/4 cup of sugar and let sit for 30 minutes to let the natural sweetness come out.
To make the cake, spread some cream on the base of the plate. Arrange cookies so that their sides are touching but they do not over lap. Cover cookies with a spoonful of cream, using the spatula to spread. Top with a second layer of cookies, rotating their pattern to cover any gaps (if making a circular cake), then follow with a layer of cream. Thickness in between layers should be thick enough so that there is a creamy layer in between, but not so thick that your ingredients aren't level or they slide around.
Next, cover with a single layer of fresh mango. Top with cream, then top with two cookie/cream layers.
Repeat until you run out of ingredients. I portioned everything so that my top and bottom layers would be the cookies surrounded by the cream.
Garnish with additional mango slices and some fresh berries for color on top.
Loosely cover with plastic wrap and refrigerate at least two hours or up to several days before serving.