Name: Mango Almond Icebox Cake
Prep time: 35 min
Yield: 12 servings
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

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

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

Instructions

1 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.

2 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.

3 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.