Mango Coconut Icebox Cake

Photo Credit: The Kitchn

This recipe just screams summer time! Give this Mango Coconut Icebox Cake a try while the weather is still nice and hot! This is a great and topical fruity dessert that will have you feeling like you are in the tropics, maybe on an island in Hawaii or somewhere like Mexico. A recipe like this could have the potential to become a favourite and suddenly everyone will be asking you to make it once summer rolls around every year. To me, there is nothing better than a ripe, fresh mango, and while in Mexico for a long time, we would eat these beautiful fruits almost daily. You could find them literally falling off of the trees everywhere! And they were super cheap at the markets too.

Mango wasn't introduced to Canada and America until around the 50s or 60s when fruit started to be imported from other places where the fruit grew naturally. There was an uprise in the novelty of having such tropical fruits available to us at any time of year. It is great to have these things available to us whenever we want them, but we also have to remember that it takes a lot of work to get this produce here, so to use it mindfully.

This ice box cake is layers or mango and coconut cream spread over layers of graham wafers and topped with toasted shredded coconut. The cake is then put into the fridge and let to set for a while until the layers become nice and soft and easy to cut through. Icebox cakes are similar to a trifle, in that they are layers of a whipped cream or custard and usually fruit. It became popular in World War one because of the simplicity and the ease it takes to make. Looks like it is still a favourite! Head over to 'The Kitchn' by following the link in the section below for more!

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