No-Bake Mango Coconut Icebox Cake
A refreshing tropical no-bake dessert featuring layers of coconut whipped cream, ripe mango slices, and crunchy graham crackers chilled to perfection. This dessert-inspired desserts (vegetarian) ready in about 20 minutes layers sliced ripe mango, chilled coconut cream, chilled 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.
Ingredients
- 2 cups sliced ripe mango
- 1 cup chilled coconut cream
- 1 cup chilled heavy whipping cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 12 sheets graham crackers
- 1/4 cup toasted shredded coconut
Instructions
- 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.
- 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.
- Step 3: Arrange 2/3 cup sliced ripe mango evenly on top of the cream layer, then sprinkle 2 tbsp toasted shredded coconut.
- 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.
- 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.
- Step 6: To serve, slice the icebox cake into 1-inch thick pieces using a sharp knife dipped in hot water for clean cuts.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Mango Coconut 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 Mango Coconut 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 Mango Coconut 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 Mango Coconut Icebox Cake for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Mango Coconut 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.
