1 1/2 cups heavy whipping cream (or store-bought whipped topping)
1 bag Vanilla Wafers
Directions
To make lemon cream, in a large bowl, mix sweetened condensed milk, lemon juice, and lemon zest.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon mixture until smooth and fluffy.
To layer, in an 8×8 or 9×9 dish, spread a thin layer of the lemon cream.
Add a layer of Nilla Wafers.
Spread a layer of mango slices.
Add another layer of lemon cream.
Repeat the layers until ingredients are used up, finishing with lemon cream and if desired, a few mango slices on top.
Cover and refrigerate for at least 4 hours, preferably overnight. The wafers will soften and turn cake-like. To serve, garnish with extra lemon zest or crushed Wafers for crunch.
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Mango Lemon Icebox Cake
By Terrie Lewis | February 04, 2025
Serves 9
Ingredients
2 ripe mangoes, peeled and sliced thinly
1 can (14 oz) sweetened condensed milk
1/4 cup fresh lemon juice (about 2 lemons)
1 teaspoon lemon zest (optional for extra zing)
1 1/2 cups heavy whipping cream (or store-bought whipped topping)
1 bag Vanilla Wafers
Directions
To make lemon cream, in a large bowl, mix sweetened condensed milk, lemon juice, and lemon zest.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon mixture until smooth and fluffy.
To layer, in an 8×8 or 9×9 dish, spread a thin layer of the lemon cream.
Add a layer of Nilla Wafers.
Spread a layer of mango slices.
Add another layer of lemon cream.
Repeat the layers until ingredients are used up, finishing with lemon cream and if desired, a few mango slices on top.
Cover and refrigerate for at least 4 hours, preferably overnight. The wafers will soften and turn cake-like. To serve, garnish with extra lemon zest or crushed Wafers for crunch.
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