No-Bake Coconut Mango Icebox Cake
A tropical, refreshing dessert featuring layers of mango slices, coconut whipped cream, and graham cracker sheets chilled to perfection without baking. This desserts-inspired no cook (vegetarian) ready in about 20 minutes layers thinly sliced ripe mango, sheets 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Coconut Mango Icebox Cake take to make?
Total time is about 20 minutes (20 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 No-Bake 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 No-Bake 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 No-Bake 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.
Is No-Bake Coconut Mango Icebox Cake vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
