Mango Cream Graham Cake
A no-bake dessert featuring whipped cream, sweetened condensed milk, ripe mangoes, and graham crackers, perfect for warm days and gatherings.
Ingredients
For the cake layers
- 2 pieces ripe mangoes (peeled and sliced thinly) Use fully ripe but firm mangoes for best flavor.
- 2 cups heavy cream (cold) Chill the mixing bowl and beaters for firmer whipped cream.
- 1 can sweetened condensed milk (300ml) Adjust sweetness by reducing slightly if desired.
- 1 teaspoon vanilla extract
- 1 pack graham crackers (about 200g) Don’t over-soak the crackers.
- to taste extra mango cubes, mint leaves, or crushed graham for topping
Instructions
Preparation
- Whip the cream until soft peaks form (3–4 minutes).
- Add the condensed milk and vanilla, and whip until smooth and fluffy.
- In a rectangular dish, lay a single layer of graham crackers.
- Spread a thick layer of the cream mixture on top.
- Add a layer of sliced mangoes.
- Repeat the layers: graham → cream → mangoes.
- Finish with cream and decorate with mango slices, crushed crackers, or mint.
- Cover and refrigerate for at least 6 hours, or overnight for best texture.
- Serve chilled & enjoy!
Notes
For clean slices, chill well and use a sharp knife dipped in warm water. Store leftovers tightly covered in the fridge; consume within 3–4 days.