Description
Coconut Mango Icebox Cake is a refreshing dessert perfect for summer, combining layers of coconut cream, fresh mango, and a graham cracker crust.
Ingredients
Scale
- 2 cups coconut cream
- 1 cup fresh mango puree
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 package graham crackers
- 1 cup shredded coconut
- Fresh mango slices for garnish
Instructions
- In a mixing bowl, combine coconut cream, mango puree, powdered sugar, and vanilla extract until smooth.
- In a rectangular dish, layer graham crackers at the bottom.
- Spread a layer of the coconut mango mixture over the graham crackers.
- Repeat the layers until all ingredients are used, finishing with the coconut mango mixture on top.
- Sprinkle shredded coconut on top for garnish.
- Cover and refrigerate for at least 4 hours or overnight to set.
- Before serving, garnish with fresh mango slices.
Notes
- For a vegan version, ensure the coconut cream is dairy-free.
- Let the cake sit overnight for the best flavor and texture.
- Feel free to add more layers if desired.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Coconut Mango Icebox Cake, summer dessert, no-bake cake, tropical dessert