Using electric mixer, beat cream cheese, 2/3 cup confectioners sugar, lemon zest and vanilla until light and fluffy. In separate bowl, beat 3/4 cup cream until stiff peaks form; fold into cream cheese mixture.
Line 9x5 -inch loaf pan with enough plastic wrap to leave overhang.
Arrange single layer of cookies (about 10) in bottom of prepared pan, overlapping slightly if needed. Spread one-third of cream cheese mixture over top. Top with 1/3 cup mango and 2 tbsp almonds (if desired). Repeat layers twice, ending with layer of lemon snaps on top. Cover with plastic wrap overhang; freeze for 2 to 4 hours or until thoroughly chilled and set.
Before serving, whip remaining cream and icing sugar until stiff peaks form. Invert cake onto serving platter; remove plastic wrap. Spread top and sides with whipped cream. Garnish with remaining mango and almonds.
Tip: Substitute toasted coconut for almonds if desired.
1 package of KA–ME® Original Rice Crackers or KA–ME® Seaweed Rice Crackers
1/2 cup chickpea hummus
1/2 cup beetroot hummus
1 small sweet potato , thinly sliced
1 medium beet , thinly sliced
1 medium carrot , thinly sliced
1/4 cup edamame , shelled
1/4 cup cranberries
1/4 cup yellow corn
1/2 cup heirloom cherry tomatoes
Bring a pot of water to a boil. Once boiling, carefully add eggs. Boil for 7 minutes and then remove, placing in an ice bath. Set aside.
Cook the KA•ME® Wide Lo Mein Noodles per the package directions. Drain and rinse with cold water and set aside to chill.
In a medium bowl, whisk all the ingredients in the sauce together. Toss the noodles with the sauce.
Divide each serving into a bowl. Top each bowl with chopped peanuts, green onions, carrots and cucumbers, and half an egg. Serve cold.