No-Bake Coconut Mango Icebox Cake

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A tropical, refreshing dessert featuring layers of mango slices, coconut whipped cream, and graham cracker sheets chilled to perfection without baking. This no-cook recipe (vegetarian), ready in about 20 minutes, layers ripe mango, graham crackers, heavy whipping cream 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 280 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.

Prep: 20 min Serves 6 Desserts cuisine 280 cal/serving

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Ingredients

2 cups thinly sliced ripe mango
12 sheets graham crackers
1 cup heavy whipping cream
2 tbsp powdered sugar
1/4 cup unsweetened shredded coconut
1 tsp vanilla extract

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Instructions

Step 1: In a chilled mixing bowl, whip 1 cup heavy whipping cream with 2 tbsp powdered sugar and 1 tsp vanilla extract on medium-high speed until stiff peaks form, about 3-4 minutes.
Step 2: Spread a thin layer of the whipped cream over the bottom of an 8x8 inch glass dish. Arrange 4 graham cracker sheets evenly over the cream layer.
Step 3: Layer 2/3 cup of the 2 cups thinly sliced ripe mango evenly on top of the crackers, then spread 1/3 of the remaining whipped cream over the mango.
Step 4: Repeat layering with 4 more graham cracker sheets, 2/3 cup mango slices, and 1/3 whipped cream. Finish with the last 4 graham crackers and the remaining whipped cream, smoothing the top.
Step 5: Sprinkle 1/4 cup unsweetened shredded coconut evenly over the top layer.
Step 6: Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours or overnight until the graham crackers absorb moisture and cake is set and sliceable.