Mango Grahams (Cold Mango Cream Fridge Cake)
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.
- 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.
