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Mango Coconut Icebox Cake

Cool, creamy layers with bright mango and coconut make every bite feel like a little escape. No oven, no fuss—just simple mixing, layering, and letting the fridge do the work.
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Prep Time 25 minutes
Cook Time 0 minutes
Total Time 6 hours 25 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

  • 2 sleeves graham crackers
  • 8 oz cream cheese softened
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup coconut cream
  • 2 cups mango diced, ripe
  • 1/2 cup mango purée
  • 1/2 cup toasted shredded coconut
  • whipped topping for final layer
  • extra mango for garnish
  • toasted coconut for garnish

Method
 

  1. Beat the cream cheese, powdered sugar, vanilla extract, and coconut cream until smooth and fluffy.
  2. Whip the heavy cream in a separate bowl to stiff peaks.
  3. Fold the whipped cream into the cream cheese mixture gently.
  4. Spread a thin layer of the cream mixture into the bottom of a 9x13-inch dish.
  5. Add a layer of graham crackers over the cream.
  6. Spread more cream mixture over the graham crackers.
  7. Scatter diced mango over the cream layer.
  8. Drizzle mango purée over the mango layer.
  9. Repeat layering graham crackers, cream, mango, and purée until all ingredients are used, finishing with a layer of cream.
  10. Top with toasted shredded coconut, garnish with extra mango, and refrigerate for at least 6 hours or overnight.

Notes

Store covered in the refrigerator for up to 3–4 days or freeze portions for longer storage. Serve chilled with fresh fruit or a light beverage for a refreshing dessert.