Description
A popular Filipino no-bake dessert, this Mango Graham Cake features layers of sweet whipped cream, graham crackers, and fresh, ripe mangoes.
Ingredients
Scale
2 cups heavy cream
2–4 tbsp condensed milk, to taste
Graham crackers
flesh from 3–4 ripe mangoes, cubed
Instructions
- Step 1: Using a handheld electric mixer or a stand mixer with a whisk attachment, whip the heavy cream on medium-high speed until soft-medium peaks form.
- Step 2: Switch to low-medium speed and slowly drizzle in the condensed milk until you reach your desired sweetness. Then, switch back to medium-high speed and beat until the cream is smooth and forms stiff peaks.
- Step 3: Arrange a layer of graham crackers at the bottom of a deep 8×8 baking dish. Spread a heaping cup of the cream mixture evenly over the crackers, then top with a layer of diced mangoes.
- Step 4: Repeat the process by covering the mangoes with another layer of graham crackers, cutting them to fit as needed. Cover with another layer of cream and top with the remaining mangoes.
- Step 5: Chill the cake in the refrigerator overnight for a creamy texture, or freeze it for an ice cream-like cake that should be thawed for several minutes before serving.
Notes
Freezing the cake results in an ice cream cake-like texture.
Chilling the cake in the fridge results in a creamy, ready-to-eat dessert.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Filipino