WATCH: How to Make a Mango-Coconut Icebox Cake

Treat yourself to a fruity and refreshing mango-coconut icebox cake to help you cool down from the summer heat! This no-bake dessert is the easiest dessert you'll ever make: all it needs is a little bit of mixing and a couple of hours in the freezer. Remember to use the sweetest mangoes you can get your hands on to get the best results in making this icebox cake. Dig in!

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Makes: 10 mini icebox cakes

1 8-ounce block cream cheese

1/3 cup coconut cream, chilled

1/3 cup coconut sugar

1/3 cup heavy cream, whipped

30 graham crackers

3 mangoes, cheeks only, sliced

For the latik sauce:

1/3 cup coconut milk

1/4 cup coconut sugar

1

Make the filling: whip the cream cheese, coconut cream, and coconut sugar together until well combined. Fold in the heavy cream. Set aside and let rest in the refrigerator.

2

Make the latik sauce: in a small saucepan, let the coconut milk and sugar simmer over medium heat, stirring occasionally, until thick. Reduce to your preferred consistency and set aside to cool completely.

3

Make the icebox cake: set 1 cracker down on a plate. Using a piping bag fitted with a star tip, or using a spoon, spread 1 layer of the coconut cream filling over the cracker. Layer 3 to 4 slices on mango, then top with another cracker. Repeat for one more layer, ending with a cracker. Top with whipped cream and freeze for 1 to 2 hours or until set. Drizzle with latik sauce before serving.

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