Mango Graham Icebox Cake Recipe

ByCeleste Marlowe

If there’s one dessert that embodies summer indulgence and childhood nostalgia in the Philippines, it’s the beloved Mango Graham Icebox Cake. With layers of ripe, golden mangoes, creamy whipped filling, and crumbly graham crackers, this no-bake treat delivers tropical sweetness with minimal effort. Whether you’re celebrating a birthday, looking to impress guests, or simply craving a cool, creamy dessert, this recipe is your ticket to mango heaven.

In this post, I’ll walk you through everything you need to master the ultimate Mango Graham Icebox Cake Recipe—from ingredient breakdown and step-by-step preparation to pro tips, variations, and serving ideas. As a professional chef who’s spent years crafting crowd-pleasing desserts, I’ve honed this recipe to be as foolproof as it is delicious.

What Is Mango Graham Icebox Cake?

Mango Graham Icebox Cake is a classic Filipino dessert, often served during holidays, fiestas, or as a cooling treat in sweltering tropical weather. It’s essentially a refrigerated cake, built with layers of ripe mangoes, graham crackers, and a creamy mixture made from sweetened condensed milk and whipped cream. Unlike traditional cakes, this one sets in the fridge, making it a no-bake delight perfect for hot days or lazy afternoons.

Why You’ll Love This Mango Graham Icebox Cake Recipe

  • No baking required – A fridge does all the work!
  • Simple ingredients – Easily accessible and budget-friendly.
  • Bursting with tropical flavor – Thanks to juicy Philippine mangoes.
  • Kid-friendly and party-perfect – Loved by all ages.
  • Customizable – Make it richer, lighter, or even dairy-free.

Ingredients Breakdown

To create a Mango Graham Icebox Cake that’s luscious and well-balanced, it’s essential to use high-quality ingredients. Here’s what you’ll need:

Core Ingredients:

  • Ripe Mangoes (3–4 large, sweet Philippine mangoes preferred): Sliced thinly for layering. Choose Ataulfo or Carabao mangoes for best flavor.
  • Graham Crackers (about 18–24 pieces): Use plain or honey grahams. These absorb the cream and soften into a “cake-like” texture.
  • Whipping Cream (2 cups, cold): Heavy cream or all-purpose cream works well. Whipped to soft peaks.
  • Sweetened Condensed Milk (1 can, about 300 ml): Adds sweetness and a rich, milky flavor.
  • Vanilla Extract (1 tsp): Optional but enhances the overall flavor.

Optional Additions:

  • Crushed Graham Crackers (½ cup): For topping.
  • Chiffon or sponge cake slices: Swap out graham for a fluffier texture.
  • Cream Cheese (¼ cup): For a tangy twist to the cream layer.
  • Gelatin or agar-agar: Helps set the cream layer firmer if transporting.

Equipment You’ll Need

  • 8×8-inch or 9×9-inch square baking dish (glass preferred for visual appeal)
  • Mixing bowls
  • Electric mixer or whisk
  • Offset spatula or spoon
  • Knife and peeler for mangoes
  • Cling wrap or foil for covering

How to Make Mango Graham Icebox Cake

Let’s walk through each step of the preparation process to ensure perfect results every time.

Step 1: Prepare the Cream Mixture

  1. Chill your mixing bowl and beaters in the freezer for 10–15 minutes.
  2. Pour cold whipping cream into the chilled bowl and whip until soft peaks form.
  3. Gradually add sweetened condensed milk and continue whipping until smooth and thickened.
  4. Stir in vanilla extract (optional). Set aside.

Chef’s Tip: Do not overwhip the cream—it should be smooth and spreadable, not curdled.

Step 2: Slice the Mangoes

  1. Peel mangoes and slice off the cheeks.
  2. Cut thin, even strips or cubes depending on your desired presentation.
  3. Set aside in a bowl, preferably chilled.

Chef’s Tip: If the mangoes are too ripe and soft, chill them first for cleaner slicing.

Step 3: Assemble the Layers

  1. Place a single layer of graham crackers on the bottom of your baking dish. You may break them to fit snugly.
  2. Spread a generous layer of the whipped cream mixture over the crackers using an offset spatula.
  3. Arrange a layer of mango slices on top of the cream.
  4. Repeat: graham → cream → mango. Aim for 3 to 4 layers, finishing with cream and a decorative mango topping.
  5. Sprinkle crushed graham crackers on top (optional).

Step 4: Chill to Set

  1. Cover the dish tightly with cling wrap or foil.
  2. Refrigerate for at least 6 hours, preferably overnight. This allows the graham crackers to absorb the cream and soften.

Chef’s Tip: For a firmer cake, freeze for 1–2 hours before serving and let sit at room temperature for 10 minutes.

Serving Suggestions

  • Serve chilled with a sprig of mint or a dusting of powdered sugar.
  • Cut into squares or slices using a sharp knife dipped in hot water.
  • Pair with iced tea, cold brew coffee, or fresh buko juice.

Make it party-worthy: Serve in mini mason jars or dessert cups for individual servings.

Storage and Shelf Life

  • Refrigerator: Keeps well for 3–4 days.
  • Freezer: Can be stored for up to 1 week. Thaw slightly before serving for best texture.
  • Avoid freezing mango slices alone—they may become mushy when thawed.

Variations to Try

1. Chocolate Mango Icebox Cake

  • Add a drizzle of melted dark chocolate between layers or use chocolate grahams.

2. Ube Mango Version

  • Mix ube halaya (purple yam jam) into the cream layer or alternate mango with ube.

3. Coconut Twist

  • Add a layer of toasted coconut flakes or use coconut cream for a tropical upgrade.

4. Cream Cheese Blend

  • Fold softened cream cheese into the whipped cream for a richer, cheesecake-like filling.

5. Vegan Mango Graham Icebox Cake

  • Use coconut cream + maple syrup as the base, and opt for vegan graham crackers.

Pro Tips for Perfect Results

  • Choose ripe but firm mangoes – Avoid stringy or overripe ones.
  • Chill everything before assembly – This helps the layers hold their shape.
  • Let it set fully – Patience makes a huge difference in texture.
  • Decorate the top with care – A visually appealing top layer elevates presentation.
  • Use a serrated knife for clean slices.

Frequently Asked Questions

Can I use canned or frozen mangoes?

Fresh is best, but canned mango slices (drained) or frozen mangoes (thawed and patted dry) can work in a pinch. Expect a slightly softer texture.

Can I make this ahead of time?

Absolutely. In fact, this dessert tastes better the next day after the flavors meld and the graham crackers soften.

Is there a low-sugar version?

Use unsweetened whipped cream and reduce the condensed milk. You can also swap it out for Greek yogurt + honey or a sugar-free substitute.

Why This Mango Graham Icebox Cake Recipe Stands Out

This isn’t just another no-bake dessert—it’s a layered celebration of texture and flavor, balancing the silky richness of cream, the bright acidity of mangoes, and the subtle crunch of graham crackers. What makes this version truly special is the careful layering technique, chilling strategy, and room for creativity—all backed by years of hands-on culinary experience.

Final Thoughts

Whether you’re cooling down in the summer heat or reminiscing about your childhood in the Philippines, this Mango Graham Icebox Cake Recipe is a must-try. Easy to make yet deeply satisfying, it brings sunshine to your plate with every bite. As a professional chef, I’ve learned that sometimes, the simplest recipes carry the most meaning—and this dessert is proof of that.

Mango Graham Icebox Cake Recipe

This Mango Graham Icebox Cake is a refreshing, no-bake dessert that combines the sweetness of ripe mangoes with the creamy richness of whipped cream and the crunch of graham crackers. Perfect for summer gatherings or a sweet treat anytime.
Print Recipe Pin Recipe
Prep Time 30 minutes
Course Dessert
Cuisine American
Servings 10
Calories 300 kcal

Ingredients
  

  • 3 –4 ripe mangoes Ataulfo or Carabao variety preferred
  • 18 –24 pieces of graham crackers
  • 2 cups heavy cream chilled
  • 1 can 300ml sweetened condensed milk
  • 1 tsp vanilla extract optional
  • ½ cup crushed graham crackers optional, for topping

Instructions
 

Prepare the Cream Mixture:

  • Chill your mixing bowl and beaters for 10–15 minutes. In the chilled bowl, whip 2 cups of cold heavy cream until soft peaks form. Gradually add 1 can of sweetened condensed milk and continue whipping until smooth and thickened. Stir in 1 tsp vanilla extract (optional). Set aside.

Slice the Mangoes:

  • Peel and slice 3–4 ripe mangoes into thin strips or cubes. Set aside in a bowl.

Assemble the Cake Layers:

  • In a square baking dish (8×8 or 9×9), lay a single layer of graham crackers at the bottom. Spread a generous layer of the whipped cream mixture over the grahams. Arrange a layer of sliced mangoes on top of the cream. Repeat the layers until the dish is filled, finishing with a top layer of cream and a decorative mango topping. Optionally, sprinkle ½ cup of crushed graham crackers on top.

Chill the Cake:

  • Cover the dish with cling wrap or foil and refrigerate for at least 6 hours or overnight for best results.

Notes

  • Storage: Store leftovers in the refrigerator for up to 3–4 days. For a firmer texture, freeze for up to 1 week and thaw before serving.
  • Variations: Try using crushed chocolate graham crackers for a twist, or add a layer of toasted coconut for extra texture. For a vegan version, use coconut cream and dairy-free graham crackers.
  • Serving Tip: Cut the cake into squares with a warm knife for clean, neat slices.