Ingredients for Mango Icebox Cake
- Graham Cracker Crumbs
- ¼ cup granulated sugar
- Butter
- Unflavored Gelatin
- ¼ cup cold water
- 8 ounces cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- Heavy Cream
- Mangoes
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How to Make Mango Icebox Cake
- Crush 1 ½ cups graham crackers into crumbs. Mix with ¼ cup granulated sugar.
- Melt ¼ cup unsalted butter and pour over the graham cracker crumbs. Mix until evenly moistened.
- Press half of the graham cracker mixture into the bottom of an 8x8 inch baking pan. Firmly pack it down for an even base.
- Arrange half of 2 ripe mangoes, thinly sliced, over the graham cracker crust.
- Sprinkle 1 packet (2 ¼ teaspoons) of unflavored gelatin over ¼ cup cold water in a small bowl. Let it bloom for 5 minutes.
- Microwave the bloomed gelatin for 10-15 seconds, or until completely dissolved. Stir gently.
- Beat 8 ounces cream cheese until smooth and creamy. Add 1 (14 ounce) can of sweetened condensed milk and 1 cup heavy cream.
- Continue beating until the mixture is light, fluffy, and well combined.
- Gradually add the dissolved gelatin to the cream cheese mixture, mixing until fully incorporated.
- Pour half of the cream cheese mixture over the layer of mangoes in the baking pan.
- Spread the remaining graham cracker crumbs evenly over the cream cheese layer.
- Pour the rest of the cream cheese mixture over the graham cracker crumbs.
- Arrange the remaining mango slices on top for garnish.
- Cover the pan and freeze for at least 4 hours, or preferably overnight, until firm.
Nutrition Information (Approximate per serving)
Sodium
155 g
Sugar
2609g
Fat
1088g
Carbs
245g
