Mango Icebox Cake
Serves 8
20 mins prep
20 mins total
A refreshing, no-bake summer dessert made with layers of sweet mangoes, creamy whipped cream, and graham crackers. Easy to prepare and perfect for cooling down on hot days.
0 servings
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1 : Cut the mangoes in half, avoiding the pit. 2 : Use a glass cup to scoop out the mango from the skin. Cut them into thin slices and set aside. 3 : Beat heavy cream with a hand mixer until it starts to turn smooth and creamy. 4 : Add the sweetened condensed milk and vanilla extract. 5 : Continue to beat until the mixture thickens and forms a soft peak. 6 : Spread a thin layer of the whipped cream mixture on the bottom of your chosen pan. Place a layer of graham crackers over. 7 : Spread another layer of whipped cream over the graham crackers. 8 : Cover with sliced mangoes. 9 : Repeat the steps and end with a layer of mangoes on top. 10 : Sprinkle with graham cracker crumbs and cover. 11 : Refrigerate for at least 6 hours, or for a quicker set, freeze for 3 hours. 12 : When it’s ready, cut the cake into desired sizes. Enjoy!
