Cold Mango Cream Fridge Cake
Mango Grahams is a refreshing and creamy dessert layered with whipped cream, mangoes, and graham crackers, perfect for hot days.
Ingredients
Main Ingredients
- 400 ml cold cream Make sure the cream is very cold before whipping.
- 200 ml milk Plus an additional 1/2 cup for soaking the biscuits.
- 1 can milk jam or 1/2 cup powdered sugar Use according to preference.
- 1 packet vanilla
- 200 g cream cheese or mascarpone Optional, can be omitted.
- 1 packet graham crackers or petibör biscuits To arrange in layers.
- 3 large ripe mangoes Cut into cubes or thin slices.
- 1/2 cup milk For soaking the biscuits.
- 1 cup mango puree Blend 1 mango with 1 tbsp sugar.
- to taste crumbled biscuits or coconut Optional, for topping.
Instructions
Preparation
- In a deep bowl, whip the cold cream until it doubles in volume.
- Gradually add the milk, cream cheese (if using), vanilla, and milk jam, whipping until everything is smooth and combined.
- Chill the whipped cream in the refrigerator for about 10–15 minutes.
- While the cream chills, prepare a rectangular baking dish or a small square container.
- Lightly moisten the biscuits with milk. They should be soft but not falling apart.
Layering and Chilling
- Arrange a layer of biscuits at the bottom of the dish.
- Spread a generous amount of the whipped cream over the biscuits.
- Add a layer of mango slices or cubes on top of the cream.
- Repeat these layers 2–3 times for a deliciously tall dessert.
- Finish with a layer of cream, adding mango puree and a few fresh mango slices on top for a pretty finish.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, but preferably overnight to let the flavors meld.
Serving
- When you’re ready to serve, slice and enjoy it cold with your choice of toppings.
Notes
Keep any leftovers in the refrigerator, covered with plastic wrap. It should stay fresh for up to 3 days. Make sure to enjoy it cold.