MANGO BERRY ICEBOX CAKE
Summer means a lot of easy desserts, that require no baking at all, ice creams, sorbets, or baking desserts like easy cakes with seasonal fruit, cobblers, crisps, pies. I love desserts with a lot of different components, because I feel it gives different depth of dimension, flavor profile and textures to a dessert, which is really what I love!
I do not have very many easy desserts on my blog, so I decided that it needs to change! So I made this really easy peasy Ice box cake with Mango and Berry flavors, and ofcourse they have to have a spice element, and decorated elegantly too!
Ice box cake is essentially layers of crackers, ice cream or whipped cream and you keep repeating the layers, in any tin pan, be it loaf pan, square pan, cake pan, and layer them to create this dimensional beauty, that whips up so quickly and makes for a perfect summer dessert in my opinion!
The layers of this Mango Berry IceBox Cake are:
- Graham Crackers: You could use any kind of thin crackers, and in this case graham crackers would work the best with the mango and the berries!
- Mango Whipped Cream: I have mango puree, along with Mango Jam, ground ginger, and heavy whipping cream.
- Berry Whipped Cream: I have strawberry and raspberry puree, ground cardamom, strawberry jam, and heavy whipping cream.
- Vanilla Whipped Cream: This is simply plain sweetened whipped cream used for the middle layer.
I whip up the heavy whipping cream with confectioner’s sugar and vanilla extract, divide them into 3 bowls, with more quantity in the other 2 bowls. I add fruit purees and spices in 2 of the bowls, to get a beautiful yellow colored mango whipped cream and pretty pink berry whipped cream layers.
TIPS to a GOOD ICEBOX CAKE:
- Spray cooking spray in the loaf tin in which the icebox cake is made. That way the plastic wrap that is used to seal the icebox cake will come out without any difficulty.
- When layering the graham crackers, it is like a game of tetris. You must fill all the gaps. The crackers can be easily cut with a sharp serrated knife, to get clean cuts.
- Small offset spatula is your best friend! Use it to smooth out each and every whipped cream layer to get the most even layers. I am a fusser, and I fuss to get straight layers!
- Enjoy the process! The icebox cake does not take more than an hour to make and assemble. So take your time and work through each layer with calmness!
- Freeze for 4 hours and then it is ready to eat.
- Change up the fruit puree depending upon the season, and make it your own!
DECORATION:
I love to decorate my desserts in a unique way. Here I have simply made a Stable Whipped Cream. I give it stability by putting milk powder in it. It really helps with the decorated whipped cream staying in place.
I also decorated it with Mango slivers, and raspberries, along with chopped pistachios. I was thinking of putting silver foil but it would have been too much. I love the way the icebox cake looked, and was quite happy with it!
You must attempt to try this icebox cake and I guarantee you, you will not stop at making one, or eating it just once! The slices are light, airy, fruity, summery and delicious and my kids absolutely loved it!
I will be making different versions in fall, maybe an icebox cake for Halloween?! Now that would be fun right?! As well as a fun treat for little kids too! Or big kids haha!
Hope your week is going well. I have a lot of cookbook stuff coming up, and my blogging is going to lessen as I prepare in full mode for the book launch of my debut cookbook – Mumbai Modern on November 2nd, 2021! The BEST way to support a budding new author is to pre-order their cookbook, so I really hope you get a chance to get your own copy! I promise you, there will be a lot of things that you will LOVE to cook and bake!
Here is the link to my Cookbook page, to pre-order!
Be safe, stay well!
XO
Amisha
MANGO RASPBERRY ICEBOX CAKE
Ingredients
- 1 mango (140 gms), peeled, flesh cut around the seed
- 7 strawberries + 8-9 raspberries (140 g)
- 1 tbsp mango jam
- 1 tbsp strawberry jam
- ½ tsp ground ginger
- ½ tsp ground cardamom
- 2 cups (560 g) cold heavy cream
- 2 tsp vanilla extract
- ¼ cup (25 g) confectioner’s sugar
- About 14 graham cracker pieces
- Decoration:
- ¾ cup (185 g) heavy cream
- 2 tbsp confectioner’s sugar
- 2 tsp milk powder
- 1 tsp vanilla extract
- 1 mango, cut slices, cut each slice into thin slivers
- Few raspberries
- 2 tbsp finely chopped pistachios
Instructions
- Use a standard loaf pan 8 ½ x 4 ½ x 2 ½ inch pan. Spray the entire tin with cooking spray. Cover the insides with a layer of plastic wrap, such that there is an overhang on all the sides.
- Make the whipped cream:
- In the bowl of a stand mixer, with a whisk attachment, add the cold heavy cream, confectioner’s sugar, vanilla extract. Start whisking slowly for 30 seconds, and gradually increase the speed to high, for about 2 to 3 minutes, until you get soft peaks. Once you get soft peaks, whisk it for another 30 seconds. You should have a stiff peak.
- Separate the heavy whipped cream into 3 bowls with 2 bowls having slightly more than the last bowl.
- Mango layer:
- Puree the mango and ground ginger in a small high speed blender. Add the puree, along with the mango jam, into one of the heavy cream bowls. Using a rubber spatula, slowly fold in the puree to form a beautiful smooth cream.
- Berry Layer:
- Puree the berries and ground cardamom in a small high speed blender. Add the puree, along with the strawberry jam, into one of the heavy cream bowls. Using a rubber spatula, slowly fold in the puree to form a beautiful smooth cream.
- Assembly:
- At the bottom, layer with the graham crackers. If you need to fill empty cracks, you can use a sharp knife to cut the graham cracker accordingly to fit into the space.
- Layer with half of the mango cream at the bottom. Using a small offset spatula, layer the bottom and smoothen it out.
- Layer graham crackers on top of the mango cream. Again fill the empty cracks with cut layers of the graham cracker. You want to cover all of the cream as much as possible.
- Layer with half of the berry cream as the next layer. Using a small offset spatula, smoothen it out.
- Layer graham crackers on top of the berry cream. Again fill the empty cracks with cut layers of the graham cracker. You want to cover all of the cream as much as possible.
- Layer with half of the vanilla cream as the next layer. Using a small offset spatula, smoothen it out.
- Layer graham crackers on top of the vanilla cream. Again fill the empty cracks with cut layers of the graham cracker. You want to cover all of the cream as much as possible.
- Layer with half of the berry cream as the next layer. Using a small offset spatula, smoothen it out.
- Layer graham crackers on top of the berry cream. Again fill the empty cracks with cut layers of the graham cracker. You want to cover all of the cream as much as possible.
- Layer with half of the mango cream as the next layer. Using a small offset spatula, smoothen it out. This is the top layer. Do not cover it with plastic wrap.
- Place it in the freezer for atleast 4 hours for it to solidify.
- Decoration:
- In the bowl of a stand mixer, with a whisk attachment, add the cold heavy cream, confectioner’s sugar, milk powder and vanilla extract. Start whisking slowly for 30 seconds, and gradually increase the speed to high, for about 2 minutes, until you get stiff peaks.
- In a 12 inch piping bag fitted with a Wilton tip#104, place it in a tall glass. Add the whipped cream into the bag, and using a bench scraper, scrap the cream all the way down to the bottom of the piping bag.
- You can pipe however you like on top of the cake, place the mango slivers on top, along with some raspberries and pistachios. This is how I chose to decorate the cake. Feel free to use your imagination to make whatever pattern you want on the cake.
- PRO-TIPS:
- Best eaten within a week.
- Cut a thin slice, and serve immediately. Store it back in the tin, in the freezer, cover loosely with the plastic wrap to prevent freezer burns.
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