Here is a little sunshine you can build in a square pan. This mango-lime coconut icebox cake layers crisp graham crackers with lime-scented whipped cream and juicy mango. While it rests in the refrigerator, the crackers soften into tender, cake-like sheets. The actual construction is wonderfully low-tech: spread, scatter, stack, and let the fridge take over.
The coconut goes in two directions. A little is folded into the cream for soft, chewy texture, while the rest waits until serving to keep its crunch. Mango supplies the sweetness, lime keeps each bite lively, and a spoonful of cream cheese gives the filling enough body to hold tidy layers. Choose ripe mangoes that yield gently when pressed rather than hard fruit that will stay crunchy in the cake.
Recipe at a glance
Yield: 9 squares. Prep: 30 minutes. Cook: 0 minutes. Additional cooling or chilling: 480 minutes. Total: 510 minutes.
Equipment: 8-inch square pan at least 2 inches deep, electric mixer, two mixing bowls, flexible spatula, fine grater and knife.
Ingredients
- 4 ounces (113 g) full-fat block cream cheese, softened
- 1/3 cup (40 g) powdered sugar
- 1 tablespoon finely grated lime zest, plus extra for serving
- 2 tablespoons fresh lime juice
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine salt
- 1 1/2 cups (360 ml) cold heavy whipping cream
- 3/4 cup (60 g) toasted unsweetened coconut flakes, divided
- 3 cups (about 450 g) peeled, diced ripe mango, divided
- 15 full graham cracker sheets (about 225 g), broken as needed
Let’s make it
- Set out an 8-inch square pan at least 2 inches deep. Beat the softened cream cheese, powdered sugar, lime zest, lime juice, vanilla and salt in a large bowl until smooth. Scrape the bowl thoroughly so no firm cream cheese pieces remain.
- In a separate bowl, whip the cold heavy cream to medium-stiff peaks. Fold one-third into the cream cheese mixture to loosen it, then gently fold in the remainder and 1/2 cup of the toasted coconut. Avoid stirring until the filling becomes runny.
- Spread a thin smear of filling across the bottom of the pan. Arrange one-third of the graham crackers over it, breaking pieces to cover gaps without overlapping heavily. Spread about one-third of the remaining filling on top and scatter with 1 cup of mango.
- Repeat with another third of the crackers, another third of the filling and 1 cup of mango. Add the final crackers and spread the remaining filling over them. Cover and refrigerate for at least 8 hours. Refrigerate the remaining mango separately.
- Just before serving, scatter the reserved 1 cup mango and 1/4 cup coconut over the top. Add a little extra lime zest. Cut into nine squares with a sharp knife, wiping the blade between cuts, and lift with a small spatula.
Small details, lovely layers
Blot very juicy diced mango lightly with a paper towel before layering. You want its flavor in the filling without puddles that make the crackers soggy. For a neat top, reserve your prettiest cubes and scatter them loosely rather than pressing them into the cream.
Ready-toasted coconut keeps this recipe entirely oven-free. If you only have untoasted flakes, toast them separately in a dry skillet over medium-low heat, stirring often until golden, then cool completely before using. Allow extra preparation time for that step.
Make ahead and store
An overnight rest makes this an easy dessert to assemble the day before serving. Keep it covered in the refrigerator at 40°F (4°C) or below and enjoy within 3 days of assembly. The crackers continue softening, so the first full day gives the clearest layers.
Return leftovers to the refrigerator within 2 hours, or within 1 hour if the room or outdoor temperature exceeds 90°F (32°C). Freezing can make fresh mango watery and the filling less smooth, so refrigeration is the better choice.
Questions from the kitchen
Can I use frozen mango?
Yes, thaw it completely in the refrigerator and drain very well before measuring. Pat the pieces dry. Frozen mango is often softer, so handle it gently and expect less sharply defined fruit pieces.
Can I replace the heavy cream with coconut milk?
Not directly. Ordinary coconut milk will not whip or stabilize this filling in the same way. Keep the heavy cream for this version; a dairy-free cake needs a separately developed filling rather than a simple swap.
Mango-Lime Coconut Icebox Cake
Layer juicy mango, lime cream and coconut with graham crackers for a sunny icebox cake. A make-ahead dessert with no oven required.
Ingredients
- 4 ounces (113 g) full-fat block cream cheese, softened
- 1/3 cup (40 g) powdered sugar
- 1 tablespoon finely grated lime zest, plus extra for serving
- 2 tablespoons fresh lime juice
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine salt
- 1 1/2 cups (360 ml) cold heavy whipping cream
- 3/4 cup (60 g) toasted unsweetened coconut flakes, divided
- 3 cups (about 450 g) peeled, diced ripe mango, divided
- 15 full graham cracker sheets (about 225 g), broken as needed
Instructions
- Set out an 8-inch square pan at least 2 inches deep. Beat the softened cream cheese, powdered sugar, lime zest, lime juice, vanilla and salt in a large bowl until smooth. Scrape the bowl thoroughly so no firm cream cheese pieces remain.
- In a separate bowl, whip the cold heavy cream to medium-stiff peaks. Fold one-third into the cream cheese mixture to loosen it, then gently fold in the remainder and 1/2 cup of the toasted coconut. Avoid stirring until the filling becomes runny.
- Spread a thin smear of filling across the bottom of the pan. Arrange one-third of the graham crackers over it, breaking pieces to cover gaps without overlapping heavily. Spread about one-third of the remaining filling on top and scatter with 1 cup of mango.
- Repeat with another third of the crackers, another third of the filling and 1 cup of mango. Add the final crackers and spread the remaining filling over them. Cover and refrigerate for at least 8 hours. Refrigerate the remaining mango separately.
- Just before serving, scatter the reserved 1 cup mango and 1/4 cup coconut over the top. Add a little extra lime zest. Cut into nine squares with a sharp knife, wiping the blade between cuts, and lift with a small spatula.
Notes
Chill at least 8 hours at 40°F (4°C) or below. Refrigerate covered for up to 3 days after assembly. Do not leave out for more than 2 hours, or 1 hour above 90°F (32°C). Timing includes minimum chilling. Use ready-toasted coconut for the stated no-cook timing.
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If you loved this Mango-Lime Coconut Icebox Cake, please share it with your friends and family! It’s the perfect sweet treat for any gathering or a fun dessert to enjoy on your own. Share it on social media and tag me – I’d love to see how your cake turns out!
