I love this recipe because it’s simple, refreshing, and versatile. The cream whips up quickly into a smooth, cloud-like filling, and the ripe mango slices add natural sweetness that pairs beautifully with the softened graham crackers. The layers meld together in the fridge, turning the crackers into a cake-like texture without any baking. It’s the kind of dessert I can assemble ahead of time and enjoy chilled whenever I want something cool and comforting.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cream 400 ml cream (cold) 200 ml milk 1 can milk jam or 1/2 cup powdered sugar 1 packet vanilla 200 g cream cheese or mascarpone (optional, enhances texture and flavor)
For the layers 1 packet graham crackers or petibör biscuits 3 ripe mangoes (large cubes or thin slices) 1/2 cup milk to soak the biscuits
For the topping Mango puree (1 mango + 1 tablespoon sugar blended) Crumbled biscuits or coconut (optional)
Directions
Prepare the cream
I whip the cold cream in a deep bowl until it doubles in volume.
I add the milk, cream cheese or mascarpone, vanilla, and milk jam (or powdered sugar) and continue whipping until smooth.
I chill the cream mixture in the refrigerator for 10–15 minutes to firm it slightly.
Assemble the layers
I prepare a rectangular or square dish.
I lightly moisten the biscuits in milk—they should soften but still hold their shape.
I line the bottom of the dish with a layer of softened biscuits.
I spread a generous amount of the chilled cream over the biscuit layer.
I add a layer of mango slices or cubes.
I repeat the layers 2–3 times.
I finish with a final layer of cream, followed by mango puree and a few fresh mango slices on top.
Resting
I cover the dessert with plastic wrap and refrigerate it for at least 4 hours, but I prefer letting it rest overnight. The biscuits absorb the cream and soften beautifully, creating a smooth, cake-like “mango cloud” texture.
Servings and Timing
This dessert serves 6–8 people. Preparing the layers takes about 20 minutes, and resting time is at least 4 hours, ideally overnight for the best consistency.
Variations
I sometimes swap the mango puree topping for a light coconut cream drizzle or add toasted shredded coconut for more tropical flavor. If I want a firmer dessert, I mix in a bit more cream cheese. For added texture, I include chopped nuts like pistachios or almonds between layers. Strawberries or peaches also work well when mangoes aren’t in season.
Storage/Reheating
I store the mango grahams covered in the refrigerator for up to 3 days. Since it’s a chilled dessert, there’s no reheating needed. If the dessert firms up too much, I let it sit at room temperature for a few minutes before slicing so the layers soften slightly.
FAQs
Can I use canned mango instead of fresh?
I can, but I prefer fresh ripe mangoes because they add natural sweetness and better texture.
Can I make this dessert ahead of time?
Yes, I often prepare it a day in advance. Overnight resting improves the flavor and softens the layers perfectly.
Can I skip the cream cheese or mascarpone?
Yes, the cream still whips well without it, but adding cream cheese gives a richer, thicker texture.
What type of biscuits work best?
Graham crackers are classic, but petibör biscuits or digestive biscuits also soften beautifully.
How do I keep the dessert from becoming too soggy?
I lightly dip the biscuits in milk instead of soaking them fully. They should soften but not break apart.
Conclusion
This Mango Grahams (Cold Mango Cream Fridge Cake) is a refreshing, no-bake dessert that brings together creamy layers, sweet ripe mangoes, and soft graham crackers in the simplest, most satisfying way. I love how effortlessly it comes together and how beautifully the flavors blend after resting in the fridge. It’s a cool, comforting treat I enjoy making all year long—especially when I want something easy, delicious, and full of bright mango flavor.
This no-bake mango fridge cake is layered with whipped cream, ripe mangoes, and softened graham crackers for a refreshing tropical dessert that melts in your mouth.
Author:Ella
Prep Time:20 minutes
Cook Time:0 minutes (no bake)
Total Time:4 hours 20 minutes (includes chilling)
Yield:6–8 servings
Category:Dessert
Method:No-bake, layering, refrigeration
Cuisine:Filipino / Tropical fusion
Diet:Vegetarian
Ingredients
For the Cream Layer:
400 ml cold cream (heavy cream or all-purpose cream)
200 ml milk
1 can dulce de leche or ½ cup powdered sugar (choose based on sweetness preference)
1 packet vanilla (1 tsp vanilla extract or 1 sachet)
200g cream cheese or mascarpone (optional but recommended for a richer flavor)
For the Layers:
1 packet graham crackers (or Petibör biscuits)
3 ripe mangoes, thinly sliced or cubed
½ cup milk (for biscuit soaking)
For the Topping:
1 mango blended with 1 tbsp sugar (for mango puree)
Optional: crushed graham crackers or shredded coconut for garnish
Instructions
1️⃣ Prepare the Cream:
In a deep bowl, whip the cold cream until it doubles in volume.
Add milk, cream cheese, vanilla, and dulce de leche/powdered sugar. Whip until smooth and creamy.
Chill the cream mixture for 10–15 minutes in the fridge.
2️⃣ Assemble the Layers:
Lightly dip each graham cracker in milk — just enough to soften, not soak.
Place a layer of soaked graham crackers at the bottom of a rectangular or square dish.
Spread a layer of the chilled cream over the crackers.
Add a layer of mango slices or cubes.
Repeat the layering (biscuits → cream → mango) for 2–3 rounds.
Finish with a layer of cream on top.
Drizzle mango puree over the final cream layer. Garnish with more mango slices and optional toppings.
3️⃣ Chill:
Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight for best texture.
Notes
Use fully ripe mangoes for natural sweetness and vibrant color.
For a lighter dessert, opt for powdered sugar instead of dulce de leche.
Keep the cream layers thick enough to balance the biscuits and fruit.
