Frozen Mango Coconut Cake with Biscoff Crust
Frozen layers of mango and coconut cream with a crunchy Biscoff base make this no-churn dessert a summer favorite.
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Ingredients
- 250 grams Biscoff cookies
- 4 tablespoons unsalted butter, melted
- 1 cup unsweetened canned mango pulp
- Juice of 1/2 lime
- 2 cups heavy cream, chilled
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon table salt
- 1/2 cup shredded coconut, unsweetened and toasted
- 2 tablespoons unsweetened canned mango pulp
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