Why You’ll Love This Recipe
I love how this recipe takes just minutes to prepare and doesn’t require any baking. It’s perfect for warm days when I want dessert without turning on the oven. The texture is silky and light, the mangoes add natural sweetness and brightness, and the graham base brings just the right amount of crunch. It’s elegant enough for guests but simple enough for everyday cravings. Plus, it gets better the longer it chills.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the base:
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1 package graham crackers (about 200 g)
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2 tablespoons melted butter
For the cream layer:
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1 can (200 ml) cream or whipping cream
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1 package (200 g) cream cheese or labneh cheese
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4–5 tablespoons powdered sugar
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1 packet vanilla extract
For the mango layer:
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2–3 ripe mangoes, peeled and sliced
Directions
1. Prepare the base
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I crush the graham crackers in a food processor until they become fine crumbs.
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I mix the crumbs with melted butter and press the mixture firmly into the bottom of a springform pan to form the base.
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I place the pan in the fridge to chill for about 15 minutes while I prepare the cream.
2. Prepare the cream
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In a mixing bowl, I beat the cream and cream cheese (or labneh) together until smooth and creamy.
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I add the powdered sugar and vanilla extract and beat again until fully incorporated and fluffy.
3. Assemble the layers
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I spread a layer of cream mixture over the chilled graham base.
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I arrange a single layer of mango slices on top.
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I repeat the layers—cream, mangoes, cream—as many times as I like, finishing with a cream layer on top.
4. Chill and serve
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I cover and refrigerate the cake for at least 2–3 hours, but ideally overnight to allow the layers to set and the flavors to develop.
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Just before serving, I garnish the top with more mango slices or a sprinkle of grated chocolate for contrast and flair.
Servings and timing
This recipe makes about 8–10 slices. It takes 15–20 minutes to assemble, plus at least 2–3 hours of chilling time. For the best texture and flavor, I make it the night before and let it chill overnight.
Variations
Sometimes I mix things up by using crushed digestive biscuits or crushed Biscoff cookies instead of graham crackers. I’ve also added a squeeze of lime juice to the cream layer for a zesty kick, or layered in a bit of mango puree to intensify the flavor. For a dairy-free version, I use coconut cream and a vegan cream cheese alternative.
Storage/Reheating
I store leftovers in the fridge, tightly covered, for up to 3 days. It stays firm and creamy, and the flavor only improves as it sits. This cake is best served cold—I never reheat it. If I want to freeze individual slices, I wrap them tightly in plastic wrap and store them for up to a month, thawing in the fridge before serving.
FAQs
Can I use canned mangoes?
Yes, I’ve used canned mangoes when fresh ones aren’t in season. I just make sure they’re well-drained to avoid making the cake watery.
Can I use sweetened condensed milk instead of sugar?
Yes, I sometimes substitute the powdered sugar with 3–4 tablespoons of sweetened condensed milk. It adds a silky texture and a richer sweetness.
Can I skip the butter in the crust?
I wouldn’t skip it completely—it helps hold the crust together. But if I want to reduce fat, I use less butter and press the crumbs very firmly.
What’s the best cream to use?
I prefer whipping cream or all-purpose cream. If I want an even richer texture, I use heavy cream.
Can I add another fruit?
Absolutely. I’ve added layers of kiwi, banana, or berries for a mixed-fruit version. Just make sure the fruit isn’t too watery.
Conclusion
This Mango Graham Cake is light, fruity, and completely fuss-free. I love making it for summer get-togethers, casual weekends, or any time I want a refreshing dessert without heating up the kitchen. It’s a chilled, creamy treat that captures the taste of sunshine in every bite—and I keep coming back to it all year round.
