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Mango Icebox Cake

Maggie Wu
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.
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Prep Time: 20 minutes
Chill Time: 3 hours

Ingredients
 

  • 6 small champagne mangos
  • 1 pack graham crackers
  • 2 cups heavy cream
  • 1/2 cup sweetened condensed milk
  • 1 tsp vanilla extract

Instructions
 

  1. Cut the mangoes in half, avoiding the pit.
  2. Use a glass cup to scoop out the mango from the skin. Cut them into thin slices and set aside.
  3. Beat heavy cream with a hand mixer until it starts to turn smooth and creamy.
  4. Add the sweetened condensed milk and vanilla extract.
  5. Continue to beat until the mixture thickens and forms a soft peak.
  6. Spread a thin layer of the whipped cream mixture on the bottom of your chosen pan. Place a layer of graham crackers over.
  7. Spread another layer of whipped cream over the graham crackers.
  8. Cover with sliced mangoes.
  9. Repeat the steps and end with a layer of mangoes on top.
  10. Sprinkle with graham cracker crumbs and cover.
  11. Refrigerate for at least 6 hours, or for a quicker set, freeze for 3 hours.
  12. When it's ready, cut the cake into desired sizes. Enjoy!
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