Description
This no-bake Mango Coconut Cloud Cake combines tropical flavors with creamy textures, making it the perfect dessert for summer gatherings or indulgent cravings.
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)
Instructions
- Peel and slice the mangoes into thin, even pieces. Set aside.
- In a chilled bowl, whip the cream (or coconut cream) with powdered sugar and vanilla extract until stiff peaks form. Set aside.
- Arrange a single layer of graham crackers or biscuits at the bottom of the springform pan.
- Spread a thick layer of whipped cream over the crackers, using a spatula to smooth it out.
- Arrange mango slices over the whipped cream in an even layer.
- Continue layering crackers, whipped cream, and mango slices until you reach the top of the pan. Finish with a layer of whipped cream.
- Sprinkle shredded coconut over the top layer for texture and flavor. Add lime zest if desired.
- Cover the pan and refrigerate for at least 4 hours, or overnight, to let the layers set.
- Carefully remove the springform ring, slice, and enjoy!
Notes
Chill your mixing bowls and beaters beforehand for faster whipped cream. Let the cake chill overnight for the best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25
- Sodium: 120
- Fat: 18
- Saturated Fat: 14
- Carbohydrates: 38
- Fiber: 3
- Protein: 3
Keywords: Mango Coconut Cake, No-Bake Dessert, Tropical Cake, Summer Dessert, Easy Cake Recipe