Mango Icebox Cake

Alex's Mango Icebox Cake

Prep Time 20 minutes
Total Time 20 minutes
Servings 8
Author Connie Veneracion


  • 1 cup whipping cream well chilled
  • 125 grams cream cheese at room temperature
  • 1/2 cup powdered sugar sifted (sift before measuring)
  • 12 to 15 broas (lady finger cookies)
  • 1 fresh ripe mango cut into thin slices
  • chopped or shaved dark chocolate optional


  • Using a wire whisk or an electric mixer, whip the cream to stiff peaks.
  • In another bowl, beat the cream cheese until fluffy. Add the powdered sugar little by little and continue beating until fully incorporated.
  • Add about a cup of whipped cream to the cream cheese. Fold. Add the rest of the cream and fold.
  • Take a pan that is at least three inches high. Cut a piece of cling film large enough to line the bottom and sides of the pan, with enough overhang to cover the top of the cake after it has been assembled. Smoothen the cling film to remove air pockets and creases.
  • Line the bottom of the pan with broas. Spread a quarter of the cheese mixture on top of the cookies. Arrange mango slices on top of the cheese mixture then cover with another quarter of the cheese mixture. Sprinkle chocolate, if using. Repeat the layers.
  • Fold both ends of the cling wrap over the cake. Chill in the fridge for at least six hours. You may freeze the icebox cake but note that ice crystals will form if frozen.
  • To serve, peel off the cling film on top of the cake. Holding both ends of the cling film, pull the mango icebox cake out of the pan. Place on a flat surface. Peel off the cling film on the sides of the cake. Use a wide spatula to separate the cake from the cling film at the bottom. Transfer to a serving plate, slice and serve.