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Mango Chocolate Icebox Cake

Yields6 ServingsTotal Time40 mins

A rich and decadent dessert made with Mangoes and Chocolate!

 2 cups semi dark chocolate
 ⅔ cup heavy cream
 4 tbsp cold water
 1 tbsp unflavored gelatine
 3 ½ cups whipping creamchilled
 ½ cup powdered sugar
 1 tsp vanilla extract
 1 pinch salt
 1 pack graham crackers
 2 -3 pcs mangothinly sliced
 Cashew nutsgarnish
Chocolate Ganache
1

Heat the cream in the microwave until steaming, about 35 seconds. Pour over the chocolate chips and let sit for 1 minute. Whisk together until smooth and set aside.

Filling
2

Bloom the gelatine in cold water for 2 minutes.

3

Combine the whipping cream, powdered sugar, vanilla extract, and salt in a cold bowl. And using a hand mixer whip it until stiff peaks.

4

Slowly fold the chocolate ganache into the whipping cream.

5

Get the bloomed gelatine and microwave it for 5 to 10 seconds until it dissolves. Mix and let it cool then pour into the whipping cream. Mix until well combined. Set aside

Assemble
6

Spread a thin, even layer of the whipped cream mixture across the bottom of a 9×13 pan. Add an even layer of graham crackers.

7

Repeat the layers 2 more times: graham crackers and whipped cream.

8

Once all the layers have been added top slice mangoes and cashews on top. Cover it with clingwrap and chill it overnight

Nutrition Facts

Serving Size 4-6

Servings 0