Mango Icebox Cake

Mango Icebox Cake

Recipe by JadeCourse: DessertCuisine: AmericanDifficulty: Easy


  • 400ml double cream

  • 250ml condensed milk

  • 3 ripe mangoes, sliced


  • Line the base and sides of the cake tin with greaseproof paper, leaving an overhand so you can pull it out.
  • Line the base of the tin with graham crackers in one even layer.
  • Whip the cream to soft peaks, then add the condensed milk and continue to whip until thoroughly mixed. Spread 1/3 of the cream over the graham crackers, followed by 1/3 of the mangoes. Repeat the cracker/cream/mango process twice more, finishing with a layer of mango at the top.
  • Leave to chill in the freezer for a minimum of 4 hours, overnight is best.
  • Once ready to serve, remove the tin from the freezer and using the greaseproof paper, pull out the pudding. Slice and serve.

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