Mango Icebox Cake
With the scorching summer heat beating down, there’s nothing better than a refreshing, no-bake dessert that is light and satisfying.
Ingredients
Directions
- 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!
