Have I mentioned that we took a trip to Portland last week? Because, I was just a LITTLE bit excited leading up to it. I’ve officially been a Hawaii resident for 2 years, and I haven’t returned to Portland once in that time. Needless to say, I had a long list of people, places, and things to see during our short trip back. It was a whirlwind for sure.
It’s also not a huge surprise that I originally timed the trip around FEAST Portland. I didn’t make it back last year and seriously missed out on some fun. I was honored to have received a blogger pass this year. Unfortunately life got complicated and our trip was cut short. More details on that at a later time. But if you’re in the Portland-area, you’re seriously missing out if you don’t attend at least one FEAST event this weekend!
Being a mom has been confusing on my blogger identity. I’m constantly putting my wants and needs on the back burner to attend to Kai – and I was excited to be selfish for a few days during the event. Husband and kids were not included on the blogger pass. Shucks 
Aaanyway, now that our Portland trip is over and done, I’m keeping myself busy by enjoying the last of this beautiful summer in Hawaii. That includes eating fresh mangos up the ying yang. I love mango, and if you do too, make sure to check out some of my mango-inspired recipes including Fresh Mango Banana Bread and Mango Pico De Gallo. It’s actually the tail-end of the season, and I was inspired to put some of our overly ripe mangos to use in an icebox cake. This is the perfect dessert to make when it’s too hot to turn on an oven. I actually learned how to make an icebox cake while I was studying abroad in France. It’s basically a big layered dessert with store-bought cookies and whipped cream. Yassss.
I used graham crackers, fresh whipped cream (gotta use the real thing, am I right?), and of course, sticky juicy mangos. This mango icebox cake is sweet in a really simple, satisfying way. And, I’d just like to add: it’s perfect with a cup of coffee for breakfast, too.
Enjoy!