This recipe was inspired by my friend who asked me to make a mango cake. It's easy to prepare, refreshing, light, and tastes absolutely fantastic. Strawberries can be used as well. —Rachel Simoneau, Danbury, Connecticut
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Ingredients
- 1 cup water
- 1/2 cup sugar
- 1/4 teaspoon almond extract
- 1 package (16 ounces) frozen mango chunks, thawed, divided
- 4 ounces cream cheese, softened
- 1/2 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 22 crisp ladyfinger cookies
- 1 package (5 ounces) miniature meringue cookies, coarsely crushed
- 1 cup sliced almonds
Directions
- 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 syrup. Layer with half each of cream mixture, meringue cookies, remaining mango and almonds in order listed. Repeat layers, starting with remaining ladyfingers. Refrigerate, covered, 8 hours or overnight. To serve, loosen side from pan with a knife; remove rim.
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