No-Bake Tropical Mango Coconut 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.

Layers of ripe mango, coconut cream, and graham crackers come together in this chilled, no-bake icebox cake perfect for a refreshing dessert. This Caribbean-inspired recipe, ready in about 15 minutes, layers ripe mango, coconut cream, powdered sugar 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 250 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: 15 min Serves 6 Caribbean cuisine 250 cal/serving

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Ingredients

2 cups diced ripe mango
1 cup coconut cream
1/4 cup powdered sugar
1 tsp vanilla extract
12 whole sheets graham crackers
1/4 cup toasted shredded coconut

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Instructions

Step 1: In a mixing bowl, whisk 1 cup coconut cream with 1/4 cup powdered sugar and 1 tsp vanilla extract until smooth and slightly thickened, about 2 minutes.
Step 2: Line an 8x8 inch dish with 4 graham cracker sheets, breaking them as needed to fit snugly.
Step 3: Spread half of the coconut cream mixture evenly over the graham crackers, then scatter 1 cup diced ripe mango on top.
Step 4: Add another layer of 4 graham cracker sheets, then spread the remaining coconut cream mixture and top with the remaining 1 cup diced mango.
Step 5: Finish with a final layer of 4 graham crackers and sprinkle 1/4 cup toasted shredded coconut evenly over the top.
Step 6: Cover with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the crackers to soften into cake-like layers.