Mango Graham Cake
A delightful and refreshing dessert with layers of creamy filling, crunchy graham cracker base, and succulent mango slices, perfect for warm days.
Ingredients
For the base
- 1 package graham crackers (about 200 g)
- 2 tablespoons butter (melted)
For the filling
- 1 can cream or whipping cream (200 ml)
- 1 package cream cheese or labneh cheese (200 g)
- 4-5 tablespoons powdered sugar Adjust according to taste
- 1 packet vanilla extract
- 2-3 pieces ripe mangoes (peeled and sliced) Make sure they are perfectly ripe
Instructions
Preparation
- Start by grinding the graham crackers in a food processor until you have fine crumbs.
- Combine these crumbs with melted butter and press the mixture into a springform pan.
- Place it in the refrigerator to chill for about 15 minutes.
Cream Preparation
- In a mixing bowl, beat the cream and cream cheese together until smooth and well combined.
- Add in the powdered sugar and vanilla extract, then mix again until everything is well blended.
Assembly
- Spread a creamy layer on top of your chilled graham cracker base.
- Arrange the sliced mangoes over this layer.
- Add another layer of cream on top and continue layering as desired.
Chill and Serve
- Let your dessert chill in the refrigerator for at least 2 to 3 hours, but overnight is even better.
- Before serving, you can garnish it with additional mango slices or a sprinkle of grated chocolate for a nice touch.
Notes
Store in the refrigerator for 3-4 days, well covered. For longer storage, freezing is an option but best enjoyed fresh.