Five-Ingredient Coconut Mango Icebox Cake
A tropical no-bake icebox cake layered with coconut whipped cream and ripe mango slices, perfect for a refreshing summer dessert. This american-inspired desserts ready in about 15 minutes layers (13.5 oz), chilled coconut cream, powdered sugar, vanilla extract into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (13.5 oz), chilled coconut cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups sliced ripe mango
- 12 sheets graham crackers
Instructions
- Step 1: Chill a mixing bowl and beaters in the freezer for 10 minutes. Then scoop 1 can (13.5 oz) chilled coconut cream (solid part only) into the bowl.
- Step 2: Add 1/3 cup powdered sugar and 1 tsp vanilla extract to the coconut cream. Whip on medium-high speed for 3-4 minutes until fluffy and holds soft peaks.
- Step 3: In a 9x5-inch loaf pan, layer 3 graham crackers side by side covering the bottom.
- Step 4: Spread one-third of the whipped coconut cream (about 1/2 cup) evenly over the crackers, then top with one-third of the 2 cups sliced mango.
- Step 5: Repeat layers two more times, ending with mango slices on top.
- Step 6: Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight to allow the crackers to soften and flavors to meld.
- Step 7: Slice and serve chilled for a creamy, fruity delight.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Five-Ingredient Coconut Mango Icebox Cake take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Five-Ingredient Coconut Mango Icebox Cake?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Five-Ingredient Coconut Mango Icebox Cake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Five-Ingredient Coconut Mango Icebox Cake for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Five-Ingredient Coconut Mango Icebox Cake?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
