No-Bake Mango Coconut Icebox Cake

By AislePrompt Editorial · ·

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 refreshing tropical no-bake dessert featuring layers of coconut whipped cream, ripe mango slices, and crunchy graham crackers chilled to perfection. This recipe (vegetarian), ready in about 20 minutes, layers ripe mango, coconut cream, 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 290 calories and feeds 8, 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 8 Dessert cuisine 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a chilled mixing bowl, whip 1 cup chilled heavy whipping cream with 1 cup chilled coconut cream, 1/3 cup powdered sugar, and 1 tsp vanilla extract on medium-high speed until soft peaks form, about 3-4 minutes.
  2. Step 2: In a 9x5-inch loaf pan, layer 4 graham crackers flat on the bottom, then spread one-third of the coconut whipped cream evenly over the crackers.
  3. Step 3: Arrange 2/3 cup sliced ripe mango evenly on top of the cream layer, then sprinkle 2 tbsp toasted shredded coconut.
  4. Step 4: Repeat layering twice more with remaining graham crackers, coconut whipped cream, mango slices, and shredded coconut, finishing with a cream layer topped with shredded coconut.
  5. Step 5: Cover the loaf pan with plastic wrap and refrigerate for at least 6 hours or overnight until the graham crackers soften and flavors meld.
  6. Step 6: To serve, slice the icebox cake into 1-inch thick pieces using a sharp knife dipped in hot water for clean cuts.

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