Mango Coconut Cloud Cake Recipe Easy No-Bake Dessert

Name: Mango Coconut Cloud Cake
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: Tropical
Ingredients: Fresh mangoes (ripe, sweet); Coconut cream (canned); Whipped cream (or whipped coconut cream for dairy-free); Graham crackers or biscuits (digestive biscuits or ladyfingers as substitutes); Powdered sugar; Shredded coconut (unsweetened or sweetened); Vanilla extract; Lime zest (optional)

Posted on August 21, 2025

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Imagine sinking your fork into a fluffy slice of paradise—this Mango Coconut Cloud Cake is the ultimate no-bake dessert that combines tropical flavors with creamy, dreamy textures. Whether you’re hosting a summer gathering or just craving something indulgent, this cake is a showstopper that’s surprisingly easy to make. With the sweetness of ripe mangoes and the subtle nuttiness of coconut, it’s like a tropical vacation on a plate!

I first stumbled upon this combination while planning a dessert for a potluck party. I wanted something light, refreshing, and easy to assemble—without turning on the oven. Trust me, this no-bake mango coconut cake was the perfect solution, and it’s been a favorite ever since. Let’s get into the recipe—you’ll love how simple and satisfying it is!

The Story Behind Mango Coconut Cloud Cake

This cake has roots in tropical cuisines where mangoes and coconuts reign supreme. Mangoes, often referred to as the “king of fruits,” have been savored for centuries in places like Southeast Asia and India, while coconut has always been a staple in island cooking. Together, they create a harmonious blend of sweetness and creaminess that feels like a celebration of summer.

For me, this cake evokes memories of warm beach days and sipping mango smoothies. It’s the perfect dessert for hot weather because you don’t have to bake it, and the flavors are so refreshing. Over time, I’ve tweaked the recipe to make it even easier—no fancy techniques, just simple ingredients that come together beautifully.

It’s also a great choice for seasonal celebrations. Mangoes are at their peak during summer, so this recipe is ideal for showcasing their juicy goodness. Plus, the no-bake nature means you can whip it up without breaking a sweat. Whether you’re serving it at a backyard BBQ or a family gathering, this tropical delight always steals the spotlight!

Ingredients You’ll Need

Fresh Mangoes: Choose ripe, sweet mangoes for the best flavor. If mangoes aren’t in season, frozen mango chunks work well too.
Coconut Cream: Look for canned coconut cream, which is thicker than coconut milk. It adds richness and a subtle coconut flavor.
Whipped Cream: You can use store-bought or make your own. For a dairy-free option, use whipped coconut cream.
Graham Crackers or Biscuits: These form the base and layers of the cake. Digestive biscuits or ladyfingers work as substitutes.
Powdered Sugar: Adds sweetness to the whipped cream. Adjust based on your desired level of sweetness.
Shredded Coconut: Use unsweetened for a natural flavor or sweetened if you prefer extra sweetness.
Vanilla Extract: Just a splash to enhance the flavors.
Lime Zest: Optional, but it adds a refreshing citrus note.

For the best results, opt for fresh, high-quality ingredients. Mangoes should be fragrant and slightly soft to the touch. For coconut cream, shake the can before opening to ensure it’s well-mixed. If you’re using frozen mango, thaw it and drain excess liquid for a smooth texture.

Equipment Needed

Springform Pan: A 9-inch springform pan works best for easy assembly and removal of the cake.
Mixing Bowls: You’ll need a few for whipping cream and mixing layers.
Hand Mixer or Stand Mixer: Essential for whipping cream quickly and efficiently.
Spatula: A silicone spatula helps spread the layers evenly.
Knife: For slicing the mangoes into thin, even pieces.

If you don’t have a springform pan, you can use a regular cake pan and line it with parchment paper for easy removal. A sturdy whisk can substitute for a mixer, though it requires a bit more elbow grease. Pro tip: chill your mixing bowls and beaters beforehand for faster whipped cream!

How to Make Mango Coconut Cloud Cake

Prepare the Mango: Peel and slice the mangoes into thin, even pieces. Set aside.
Whip the Cream: In a chilled bowl, whip the cream (or coconut cream) with powdered sugar and vanilla extract until stiff peaks form. Set aside.
Layer the Base: Arrange a single layer of graham crackers or biscuits at the bottom of the springform pan.
Add Whipped Cream: Spread a thick layer of whipped cream over the crackers, using a spatula to smooth it out.
Mango Layer: Arrange mango slices over the whipped cream in an even layer.
Repeat Layers: Continue layering crackers, whipped cream, and mango slices until you reach the top of the pan. Finish with a layer of whipped cream.
Top with Coconut: Sprinkle shredded coconut over the top layer for texture and flavor. Add lime zest if desired.
Chill: Cover the pan and refrigerate for at least 4 hours, or overnight, to let the layers set.
Serve: Carefully remove the springform ring, slice, and enjoy!

The key to success here is patience—don’t rush the chilling process. It’s what allows the flavors to meld and the layers to firm up beautifully!

Cooking Tips & Techniques

Here are some tips to make your Mango Coconut Cloud Cake perfect every time:

Choose the Right Mangoes: Go for ripe mangoes with vibrant color and a sweet aroma. Avoid overripe ones, as they can become mushy.
Chill Your Ingredients: Cold cream whips faster and holds its shape better. Chill your tools for even better results.
Use Parchment Paper: If you’re worried about sticking, line the bottom of your pan with parchment paper for easy removal.
Don’t Skip the Resting Time: Letting the cake sit in the fridge ensures the crackers soften and the flavors meld.
Adjust Sweetness: Taste your whipped cream as you go and adjust the sugar to your liking.

Variations & Adaptations

Here are a few ways to customize your tropical cloud cake:

Dairy-Free Version: Use whipped coconut cream instead of regular whipped cream, and check that your crackers are dairy-free.
Seasonal Fruit Swap: Substitute mangoes with peaches, pineapple, or even berries depending on the season.
Chocolate Twist: Add a drizzle of melted dark chocolate between layers for a richer flavor.
Nutty Crunch: Sprinkle chopped macadamia nuts or toasted almonds on top for texture.
Allergen-Friendly: Use gluten-free biscuits or crackers for those with dietary restrictions.

Personally, I’ve tried adding passion fruit pulp to the whipped cream for an extra tangy kick, and it was a hit!

Serving & Storage Suggestions

This cake is best served chilled to highlight the refreshing mango and coconut flavors. Here are some ideas:

Serving: Garnish with extra mango slices, a sprinkle of shredded coconut, and a mint leaf for a polished presentation.
Pairing: Serve with tropical drinks like pineapple juice or iced tea for a complete summer vibe.
Storage: Cover leftovers tightly and refrigerate for up to 3 days. The flavors get even better after 24 hours!
Freezing: Wrap slices individually and freeze for up to a month. Thaw in the fridge before serving.

Keep in mind that the longer it sits, the softer the layers will become—perfect if you love that melt-in-your-mouth texture!

Nutritional Information & Benefits

While this isn’t a low-calorie dessert, it does offer some nutritional perks:

Mangoes: Packed with vitamins A and C, which support skin health and immunity.
Coconut Cream: Contains healthy fats that provide energy and keep you satisfied.
Gluten-Free Option: Can be made gluten-free with the right crackers.

Be mindful of portion sizes if you’re watching your sugar intake, and consider using unsweetened coconut for a lighter option.

Conclusion

This Mango Coconut Cloud Cake is more than just a dessert—it’s a tropical escape in every bite. Whether you’re impressing guests or treating yourself, it’s a recipe that’s sure to become a favorite. The no-bake simplicity makes it accessible to everyone, and the tropical flavors are guaranteed to bring smiles.

Try this recipe and let me know how it turns out! Share your variations or adaptations in the comments below—I love hearing your creative takes. If you’re as obsessed with mango and coconut as I am, this cake will be your new go-to dessert. Happy no-baking!

FAQs

Can I use frozen mangoes for this recipe?

Yes, frozen mangoes work well—just thaw them and drain excess liquid before layering.

How long does the cake need to chill?

At least 4 hours, but overnight is ideal for best results.

Can I make this cake ahead of time?

Absolutely! It’s a great make-ahead dessert since the flavors improve with time.

What’s the best substitute for graham crackers?

Digestive biscuits, ladyfingers, or even thin vanilla wafers work wonderfully.

Is it possible to make this cake vegan?

Yes! Use whipped coconut cream and vegan-friendly crackers for a fully plant-based version.