Mango Graham Cake – A Light and Refreshing Dessert
This no-bake mango graham cake is layered with whipped cream, fresh mangoes, and crushed graham crackers—perfectly chilled for summer cravings and tropical dessert lovers.
- Prep Time: 20 minutes
- Total Time: ~3 hours
- Yield: 8–10 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: Filipino-Inspired / American
- Diet: Vegetarian
Ingredients
For the Graham Base:
1 package graham crackers (about 200 g)
2 tablespoons butter, melted
For the Cream Layer:
1 can (200 ml) cream or whipping cream
1 package (200 g) cream cheese or labneh cheese
4–5 tablespoons powdered sugar (adjust to taste)
1 packet vanilla extract
For the Mango Layer:
2–3 ripe mangoes, peeled and sliced thinly
Instructions
Prepare the Graham Base:
Crush graham crackers in a food processor until fine crumbs form.
Mix with melted butter.
Press firmly into the bottom of a springform pan or dish to form an even base.
Chill in the fridge for 15 minutes to set.
Make the Cream Layer:
Beat cream and cream cheese together until smooth and fluffy.
Add powdered sugar and vanilla extract. Beat again until well-combined.
Assemble the Cake:
Spread a layer of cream mixture over the chilled graham base.
Arrange sliced mangoes over the cream.
Repeat with another layer of cream and mangoes, finishing with a final layer of cream.
Chill and Serve:
Refrigerate the mango graham cake for at least 2–3 hours, preferably overnight for best flavor and texture.
Before serving, garnish with additional mango slices or grated chocolate if desired.
Notes
Best served cold; this dessert gets better as it chills longer.
You can make this in a glass baking dish or individual cups for easy serving.
For a firmer texture, add 1 tablespoon of gelatin to the cream mixture (optional).
Labneh adds a tangy twist—perfect if you prefer a slightly less sweet version.
