easy no-bake dessert: mango coconut biscoff cake

Inspired by Filipino mango float, an icebox cake layered with fresh and ripe mangoes, whipped cream, and graham crackers, this mango coconut biscoff cake is a new take on a beloved classic dessert.

No baking skills or oven required for this — the whole cake is assembled layer by layer and then placed in the freezer to set for at least 6-8 hours. There are 3 special ingredients that really take this mango coconut biscoff cake to the next level. Read below (or jump to the recipe) to find out which!

What 3 ingredients make this mango coconut biscoff cake special?

First ingredient: coconut cream

The first ingredient is using coconut cream in the whipped cream layer. Traditional mango float (the dessert this cake is inspired by), typically uses just whipped cream and sometimes sweetened condensed milk.

Coconut cream is thick and rich, and adds a subtle coconut flavor to the whipped cream layer. You can also substitute with coconut milk if coconut cream is difficult to find! The whipped cream will be more loose, less firm, but it’ll still freeze nicely.

Second ingredient: Biscoff cookies

Traditional mango floats use graham crackers (which are delicious), but Biscoff cookies add that extra toasty, cinnamon-y flavor to this cake that pairs nicely with the mango and coconut. As this cookie layer freezes with the rest of the assembled cake, they soften and become cake-like.

If you can’t find Biscoff cookies, just use graham crackers! It’ll still be incredible, and will soften into “cake” just the same.

Third ingredient: storebought mango sorbet

This one’s probably my favorite addition to this mango coconut biscoff cake. The mango sorbet layer adds a concentrated mango flavor that’s bright and refreshing, and also adds necessary sweetness to any fresh mangoes that aren’t fully ripe yet.

I like Talenti, but use whatever your favorite brand of mango sorbet is!

Everything else:

In addition to the 3 special ingredients above, you’ll need fresh, ripe mangoes, heavy whipping cream, vanilla extract, sugar, and mint leaves (optional for topping).

You may also like these other recipes:

• Chinese stir-fry tomato and eggs with beef
• Stir-fry rice cakes (for Lunar New Year)
• Cantonese minced beef and eggs

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Mango Coconut Biscoff Cake

This no-bake, refreshing icebox cake is perfect for the mango lover! Layered with a thick coconut whipped cream, toasty Biscoff cookies, fresh ripe mangoes, and mango sorbet, it's an indulgent dessert that I've loved making as an untraditional, fun birthday cake (but works for any occasion… like Saturday).

Print Recipe Pin Recipe

Prep Time 30 minutesmins

Freezing Time 6 hourshrs

Total Time 6 hourshrs30 minutesmins

Course Dessert

Cuisine Asian

Servings 4

Ingredients

1x2x3x

• 2ripe mangoes
• 1cupstorebought mango sorbet
• 1cupheavy whipping cream
• 2-3tspsugar
• 1/2tspvanilla extract
• 1/2cancoconut creamor coconut milk
• 16large Biscoff cookiesmore if using smaller size
• mint leavesoptional for topping

Makes: 0inch6 x 6inch rectangle, 3inch height

Instructions

Prepare the mangoes and whipped cream

• Peel then slice one mango into thin (~1/8 inch) slices. For the second mango, peel then dice into 1/2 inch chunks.
  2 ripe mangoes
• Let the mango sorbet sit at room temperature while you prepare the whipped cream layer.
  1 cup storebought mango sorbet
• With a stand or hand mixer (or whisk), whip the heavy whipping cream on medium high speed until just slightly thickened. Add the sugar, and whip for another few minutes or until the whipped cream has almost doubled in volume.
  1 cup heavy whipping cream, 2-3 tsp sugar
• Add the coconut cream and vanilla extract, and whip until the coconut cream is mostly incorporated. Because coconut cream is so thick, the whipped cream won’t be perfectly smooth, and that’s ok! The little chunks of coconut cream will freeze and become small coconut chips throughout the whipped cream layer.
  1/2 tsp vanilla extract, 1/2 can coconut cream

Assemble the cake

• In your cake pan or glassware, spread about 3 tbsp of the whipped cream layer on the bottom. This will make the cake slices easier to remove after being frozen.
• From here, the order of the layers will be: biscoff, sliced mangoes, whipped cream, biscoff, mango sorbet, whipped cream, biscoff, whipped cream, and fresh mango chunks on top. That makes a cake with 3 layers of mango, biscoff, and whipped cream each.
• Layer the biscoff cookies on top of the whipped cream, then top with sliced mangoes in an even layer. If needed, break the biscoff cookies into smaller pieces to fill the pan to the edge.
  16 large Biscoff cookies
• Spread enough whipped cream to get a layer that’s about as thick as the biscoff cookies (~1/4 inch).
• Add another layer of biscoff cookies.
• Spread the softened (but not melted) mango sorbet into a layer that’s again, about as thick as the biscoff cookies. It might help to dip your knife in hot water.
• Add another layer of whipped cream, another layer of biscoff, and the final layer of whipped cream.
• Top the cake with a pile of diced mangoes. Optionally, brush on melted mango sorbet on the mangoes to make them glisten (and taste sweeter)!
• Decorate with biscoff cookies, then wrap or cover the cake and place it into the freezer for at least 6-8 hours.
• Before enjoying, top with mint leaves (optional), and let it thaw at room temperature for about 10 minutes before slicing and serving. Enjoy!
  mint leaves

Video

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Keyword mango float, mango icebox cake

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