Pudding & Dessert
No-Bake Mango Biscuit Ice Cream Roll (Oven-Free)
Prep
30 min
Servings
8
Level
Easy
A refreshing icebox-cake-style dessert with layers of soft mango cream rolled together with crunchy biscuits — no oven needed at all. The sweet-tart mango flavor pairs perfectly with the creamy texture and crunchy biscuits that soften beautifully once chilled. Perfect as a go-to dessert for hot weather or family gatherings.
🧂 Ingredients
🍽️ Servings: 8
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 2 large fruits ripe mangoes
- 300 ml liquid whipping cream (non-dairy or dairy)
- 100 ml sweetened condensed milk
- 100 grams cream cheese
- 24 pieces Marie biscuits
- 200 ml cold milk (for soaking the biscuits)
- 2 tbsp granulated sugar
- 1 tsp lemon or lime juice
- 1 fruit mango, cut into small cubes (for topping)
- to taste mint leaves (optional, for garnish)
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👩🍳 Instructions
- 1 Peel the ripe mangoes, cut the flesh, then blend until smooth to make a puree. Set aside about 250 ml of mango puree.
- 2 Whip the liquid whipping cream with a mixer on high speed until stiff and forms soft peaks.
- 3 In another bowl, mix the cream cheese with the sweetened condensed milk, stirring until smooth and lump-free. You can use a mixer on low speed.
- 4 Add the mango puree into the cream cheese mixture, add the lemon juice, and stir until well combined.
- 5 Gently fold the whipped cream into the mango mixture using a spatula with a folding technique so the air doesn't escape. This will become a soft, light mango cream.
- 6 Prepare a loaf pan or rectangular container, and line it with plastic wrap so it's easy to remove later.
- 7 Mix the cold milk with the granulated sugar, stirring until the sugar dissolves. Dip the Marie biscuits one by one briefly (don't let them get soggy or fall apart) into the milk.
- 8 Arrange the dipped biscuits as the base layer in the pan, pressing them close together with no gaps.
- 9 Pour half of the mango cream over the biscuit layer, and smooth it out with a spatula.
- 10 Arrange another layer of dipped biscuits on top, then pour the remaining mango cream over it and smooth the surface.
- 11 Cover with plastic wrap and place in the freezer for at least 6 hours or overnight so it sets completely and is easy to slice.
- 12 Before serving, remove from the pan and cut into pieces. Garnish with fresh mango slices and mint leaves on top.
💡 Tips
• Choose mangoes that are truly ripe and sweet, such as Harum Manis or Alpukat mangoes, for the best flavor in this dessert.
• Don't soak the biscuits in the milk for too long — just a quick dip of 1-2 seconds so they stay slightly crisp and don't fall apart when layering.
• Use a knife warmed briefly in hot water and then wiped dry to cut this dessert for clean, neat slices.
• This dessert can be stored in the freezer for up to 3 days; let it sit out for 5-10 minutes before serving so it softens slightly and tastes even better.
📊 Nutrition Facts / serving
260
Calories (kcal)
4 g
Protein
14 g
Fat
30 g
Carbs
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