No-Bake Mango Coconut Icebox Cake
Tropical layers of mango cream and graham crackers — no oven required
By RecipesQueen Kitchen • June 10, 2026
Summer dessert recipes are seeing a 400% monthly surge as the heat rises. This no-bake mango coconut icebox cake is the ultimate warm-weather dessert — creamy, tropical, and refreshingly cold, with zero oven time.
Layers of mango-infused whipped cream, toasted coconut, and crisp graham crackers meld together overnight in the fridge. The graham crackers soften into cake-like layers while the mango cream sets into a silky, mousse-like texture.
It's the kind of dessert that tastes like a tropical vacation and comes together in 25 minutes of active work. Just assemble, refrigerate, and slice. The overnight rest is essential — that's when the magic happens.
Ingredients
- 2 large ripe mangoes, peeled and cubed
- 3 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 cup coconut cream (chilled)
- 1 tsp vanilla extract
- 14 full sheets graham crackers
- 1/2 cup sweetened shredded coconut, toasted
- 1 tbsp lime zest
Instructions
- 1
Blend mango cubes until completely smooth. Set aside 1/2 cup of puree for the topping.
- 2
Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Fold in coconut cream and mango puree until evenly combined.
- 3
Line the bottom of an 8x8-inch pan with a single layer of graham crackers, breaking to fit if needed.
- 4
Spread one-third of the mango whipped cream over the graham crackers. Sprinkle with some toasted coconut.
- 5
Repeat layers two more times: graham crackers, mango cream, coconut. End with a final layer of mango cream on top.
- 6
Drizzle reserved mango puree on top and sprinkle with remaining toasted coconut and lime zest. Cover and refrigerate at least 8 hours or overnight.
- 7
Slice into squares and serve cold. Garnish with fresh mango slices if desired.
