Tropical Icebox Cake

As cool as an island breeze, this no-bake dessert will be the crown jewel of your summertime get-togethers. The tropical-inspired filling is a blend of mango, passion fruit and Florida Crystals® Organic Raw Cane Sugar.

Prep Time
Chill Time
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8 servings
For the Tropical Fruit Filling


1 cup mango chunks

½ cup passion fruit pulp

1/2 cup Florida Crystals® Organic Raw Cane Sugar

For the Ice Box Cake


8 ounces cream cheese, at room temperature

¾ cup Florida Crystals® Organic Raw Cane Sugar

2 ½ cups heavy whipping cream, cold

1 teaspoon pure vanilla extract

Graham crackers

Mango pieces, for decoration

Raspberries, for decoration

Mint leaves, for decoration



Step 1

Prepare the tropical filling by simmering all the ingredients in a small saucepan for 15 minutes until thickened to a jam consistency. Stir occasionally. Remove from heat and allow to cool completely.

Step 2

In a large bowl, at medium speed, beat the cream cheese and the sugar until smooth. Scrape the bowl as needed. Add the vanilla. Reduce the speed and gradually add the cream. Increase the speed and beat the mixture until stiff peaks form. Reserve one third of the mixture in the refrigerator to finish the cake after chill time.

Step 3

Line one 10x5-inch loaf pan with plastic wrap. Place one layer of graham crackers at the bottom of the pan. If needed, break the crackers to fit. Evenly spread cream over the crackers. Add one layer of fruit filling. Repeat the layering process, finishing with a layer of graham crackers. Cover with plastic wrap and place in the freezer for at least 4 hours.

Step 4

When ready to serve, invert the cake over a serving platter and remove plastic wrap. Cover the cake with the reserved cream cheese cream. Decorate with pieces of mango, raspberries, and mint.