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.
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 (8x8 or 9x9), 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.