Mango Icebox Cake
With the scorching summer heat beating down, there’s nothing better than a refreshing, no-bake dessert that is light and satisfying. Mango icebox cake has been my go-to when I’m craving something cool and delicious. The layers of sweet, juicy mangoes, creamy whipped cream, and graham crackers are the perfect way to cool down on a hot day, and it’s so easy to whip up!
It’s the kind of dessert that feels fancy enough for gatherings but easy enough to make on a whim. You can assemble it in minutes, pop it in the fridge, and let time do the magic. In just a few hours, the flavors have come together beautifully, and every slice tastes like sunshine in dessert form.
Mango Icebox Cake
6
A refreshing no-bake dessert made with layers of mango, whipped cream, and graham crackers. Light, creamy, and chilled to perfection, it’s the easiest sweet treat to enjoy on a hot day.
Ingredients
- 6 small champagne mangos
- 1 pack graham crackers
- 2 cups heavy cream
- 1/2 cup sweetened condensed milk
- 1 tsp vanilla extract
Instructions
- Cut the mangoes in half, avoiding the pit.
- Use a glass cup to scoop out the mango from the skin. Cut them into thin slices and set aside.
- Beat heavy cream with a hand mixer until it starts to turn smooth and creamy.
- Add the sweetened condensed milk and vanilla extract.
- Continue to beat until the mixture thickens and forms a soft peak.
- Spread a thin layer of the whipped cream mixture on the bottom of your chosen pan. Place a layer of graham crackers over.
- Spread another layer of whipped cream over the graham crackers.
- Cover with sliced mangoes.
- Repeat the steps and end with a layer of mangoes on top.
- Sprinkle with graham cracker crumbs and cover.
- Refrigerate for at least 6 hours, or for a quicker set, freeze for 3 hours.
- When it’s ready, cut the cake into desired sizes. Enjoy!
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