Mango Coconut Icebox Cake Recipe

Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes

This Mango Coconut Icebox Cake is a refreshing dessert perfect for warm weather. With layers of creamy coconut and sweet mango, this no-bake cake is easy to prepare and ideal for gatherings.

The recipe is straightforward and highlights the delicious flavors of mango and coconut, making it a delightful treat for any occasion.

No-Bake Mango Coconut Cake Recipe

This icebox cake features layers of graham crackers, whipped cream, and a luscious mango-coconut filling. It requires minimal effort and sets in the refrigerator, making it a convenient dessert option that serves 8 people.

Ingredients

2 cups heavy whipping cream
1 cup sweetened shredded coconut
1 cup mango puree (fresh or canned)
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 package (14 oz) graham crackers
Fresh mango slices and additional coconut for garnish (optional)

Instructions

Prepare the Cream: In a large bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
Mix the Filling: Gently fold in the mango puree and shredded coconut into the whipped cream until well combined.
Layer the Cake: In a rectangular dish, place a layer of graham crackers at the bottom. Spread a layer of the mango-coconut filling over the crackers. Repeat the layers until all ingredients are used, finishing with a layer of filling on top.
Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the cake to set.
Serve: Once set, slice the cake and garnish with fresh mango slices and additional coconut if desired. Serve chilled.