MANGO ICEBOX CAKE
Serves 12
Ingredients:
| Frozen mango, cubed | 1 kg/35 oz |
| Sugar | 200 g/7 oz |
| Water | 100 ml/½ cup |
| Cream | 1 litre/4 cups |
| Graham crackers, whole or crushed | 675 g/24 oz |
| Fresh mango, slice into thin half-moons | 400 g/14 oz/2 pcs |
Procedure:
- Defrost the frozen cubed mango. In a pot, melt 100 g/3.5 oz of the sugar with 100 ml or about half a cup of water. Boil for 5 minutes.
- Simmer the mango in the simple syrup for 10 minutes. Drain the mango. You may use the syrup to decorate other desserts, or if you simmer it down until thick, it can be used as a marmalade.
- Divide the crackers equally into three parts. Set aside.
- Whisk the cream with 100 g/3.5 oz of sugar. In a 20 x 34 cm/8 x 13 in. rectangular dish, spread a very thin layer of the cream and lay the crackers as a base.
- Place a layer of cream above the graham cracker crust. Top the cream with cubed mangoes.
- Lay another layer of graham crackers over the mango. Repeat the cream and mango layer, the last layer of mango being the fresh mango slices. There should be at least 3 layers of graham crackers, cream, and mango.
- Freeze the icebox cake and place it in the refrigerator for at least two hours before serving.
