Ginger-Mango Icebox Cake

Ingredients:

• 1.5 cups chilled heavy cream
• 0.5 cup coconut cream with sugar
• 30 gingerbread cookies (about half a 450g package)
• 0.5 cup unsweetened coconut flakes
• 1 large mango
• Juice of half a lime
• 1 tbsp. sugar

Preparation:

1. In a large bowl, beat the heavy cream with a mixer on medium-high speed until stiff peaks form, about 3 minutes. Fold in the coconut cream and beat until smooth.
2. Spoon about 1 heaping teaspoon of whipped cream onto each gingerbread cookie. Press the cookies together on a serving platter to form a 12-inch-long log. Top the log with the remaining whipped cream. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
3. Preheat oven to 175°C. Spread the coconut flakes in a single layer on a baking sheet and toast until golden brown, about 5 minutes. Let cool completely.
4. Peel and core the mango and dice the flesh. Combine in a small bowl with lime juice, sugar, and a pinch of salt. Sprinkle toasted coconut flakes over the entire surface of the cake, pressing gently to adhere. Top with the mango. Slice diagonally and serve.