Ice Box Cake with Coconut and Mangos
This Ice Box Cake is a tropical delight! A no-bake treat combining creamy coconut and juicy mango, perfect for summer gatherings.
Servings: 8 servings
Ingredients
- 1.5 cups cold heavy cream
- 0.5 cup cream of coconut
- 40 Coconut Delight Oreo Fudge Cremes
- 0.5 cup sweetened coconut flakes
- 2 large mangos peeled and diced
- 1 tablespoon lime juice
- Kosher salt to taste
Instructions
- Begin by peeling and slicing the two large mangos. Cut them into small cubes and place them in a bowl. Drizzle with 1 tablespoon of lime juice and a pinch of kosher salt, then set aside.
- In a large mixing bowl, pour in the cold heavy cream and the cream of coconut. Using an electric mixer, beat the mixture on medium speed until soft peaks form, about 3-5 minutes.
- Gently fold in the sweetened coconut flakes into the whipped cream mixture.
- In your 9x9 inch baking dish, layer the Coconut Delight Oreo Fudge Cremes, followed by a layer of the coconut whipped cream mixture, and then add a layer of the mango cubes. Repeat until all ingredients are used.
- Cover with plastic wrap and refrigerate for at least 4 hours, or ideally overnight.
- Once chilled, slice into squares and serve. Garnish with additional mango slices or coconut flakes if desired.
Equipment
- Mixing Bowls
- Electric Mixer
- Spatula
- 9x9 inch square baking dish
- Knife
- Measuring cups and spoons
Notes
- For a dairy-free version, use coconut cream instead of heavy cream.
- To reduce sugar, opt for unsweetened coconut and less cream of coconut.
- Consider adding fresh berries for additional flavor and nutrition.