Tropical Mango Coconut Icebox Cake: 7 Steps to a No-Bake Delight!
An easy, tropical-themed dessert featuring mangoes and coconut cream layers with a graham cracker crust. Perfect for summer or any occasion!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 16 ounces coconut cream chilled and thick part only
- 2 cups mango purée from fresh ripe mangoes
- 1 teaspoon vanilla extract pure
- 1 cup sugar adjust to taste
- 14.4 ounces graham crackers one standard box
- 12 ounces Cool Whip thawed
Instructions
Preparation Steps
- Whip the chilled coconut cream until soft peaks form in a mixing bowl.
- Blend the mango purée and sugar until smooth. Mix it into the whipped coconut cream with vanilla extract.
- Fold in the Cool Whip gently until just combined.
- Cover the bottom of a 9x13 inch dish with a layer of graham crackers.
- Spread one-third of the coconut mango mixture over the graham crackers evenly.
- Repeat layers until all ingredients are used, ending with a final coconut mango layer.
- Cover with plastic wrap and freeze for 4 hours or refrigerate overnight.
Notes
To make gluten-free, use gluten-free graham crackers. Store leftovers in the fridge for up to 3 days.