Mango Icebox Cake Recipe

Tropic thunder. [Photograph: María del Mar Sacasa]
This airy, creamy dessert has a good dose of tropical freshness, provided by mango.
Note: Savoiardi are available in most supermarkets.
- Yield:serves 12
- Active time: 1 hour
- Total time:5 hours
Ingredients
- For the Cake
- 1 (.25-ounce) package unflavored gelatin
- 1 1/2 teaspoons ground cardamom
- 1/2 cup water
- 3 medium-sized, ripe but firm mangos, peeled and cut into 1/4-inch dice
- 1 teaspoon lime juice
- 1 1/4 cups (about 8 3/4 ounces) granulated sugar
- 2 tablespoons light corn syrup
- 4 large egg whites, at room temperature
- 3/4 teaspoon salt
- 1 vanilla bean, seeds scraped out
- 1 1/2 cups (about 12 ounces) mascarpone cheese
- 1/2 cup sweetened condensed milk
- 44 savoiardi Italian ladyfingers from 2 (7-ounce) packages (see note)
- For the Topping
- 2 medium-sized, ripe but firm mangos
- 2 teaspoons lime juice
Directions
-
1.
For the Cake: Combine gelatin, cardamom, and 1/4 cup water in small bowl and allow to soften, about 5 minutes. Microwave 45 seconds and allow to cool to room temperature, 5 to 7 minutes.
-
2.
Meanwhile, pulse 1 cup diced mango, 1/4 cup sugar, and lime juice in food processor until completely puréed. Reserve.
-
3.
Stir remaining 1 cup sugar, remaining 1/4 cup water, and corn syrup in heavy-bottomed medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high and boil syrup until it registers 238°F on candy thermometer, about 5 minutes.
-
4.
While syrup boils, with electric mixer fitted with whisk attachment, whip egg whites, vanilla bean seeds, and salt with whisk attachment on medium speed until soft peaks form, about 2 minutes.
-
5.
When syrup reaches temperature, with mixer running on medium-high speed, slowly and carefully pour into egg whites. Beat until outside of bowl is cool to the touch and whites are thick and glossy, about 7 minutes. Add gelatin mixture and beat just to combine.
-
6.
Whisk mascarpone, sweetened condensed milk, and pureed mango mixture together in large bowl. Mix in 1/3 of meringue. With rubber spatula, fold in remaining meringue. Fold in remaining 2 cups mango.
-
7.
To Assemble: Line bottom of 9-inch springform pan with parchment paper round. Reserve 24 of the best looking ladyfingers and, with serrated knife, gently cut each into 3 1/4 inches long. Break remaining 20 cookies into 1/2-inch pieces.
-
8.
Cover bottom of pan with half of the cookie pieces. Scrape half the mango mixture (about 4 1/2 cups) into pan over cookies. With rubber spatula, spread out over cookies, leaving a 1-inch gap between mixture and edge of pan. Tuck the 24 whole ladyfingers into the gap vertically; this will help keep them standing up straight. Once finished, spread the mango filling all the way to touch the cookies.
-
9.
Top filling with remaining half of cookie pieces, pressing gently in with fingertips. Spread remaining half of mango mixture over cookies, smoothing top.
-
10.
Peel mangos and discard skin. Peel mango flesh into thin strips and place in bowl. Toss with lime juice, then, wrap strips into flower-like rolls and arrange on top of cake.
-
11.
Cover loosely with plastic wrap and refrigerate until set, at least 4 hours.
-
12.
Release cake from springform mold and, leaving it on parchment round, gently slide onto a serving plate or cake stand. Slice and serve chilled.
This Recipe Appears In
Let Them Eat: Mango Icebox CakeAll products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.
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