Chop the Mangoes by removing the skin and the pit. Blend it into a smooth puree and keep aside.
Take 2 cups of Heavy Whipping Cream along with 1/4 Cup of Granulated Sugar. Beat it with a handheld mixer or stand mixer until it slightly thickens.
Start layering the cake. First will be a layer of Graham Crackers, followed by a layer of whipped cream and a final layer of Mango Puree. Repeat this process until you reach the top and top with chopped Mangoes and Pistachios.
Cover the cake with Aluminium foil and freeze it overnight or for 6-7 hours.
Before you serve this Mango Icebox cake, keep it at room temperature for at least 10-15 minutes, so that it softens considerably and then cut it into slices.
Video
Notes
You can replace the Graham Crackers with Vanilla Wafers or any biscuits of your choice.
You can make the Whipped Cream and Mango Puree in advance and store it for 2-3 days.
Do not overbeat the Whipped Cream. That's the key to a good icebox cake.
Nutrition
Nutrition Facts
Mango Icebox Cake
Amount Per Serving
Calories 234
* Percent Daily Values are based on a 2000 calorie diet.
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