No Bake Mango Cake
Delicious, creamy, and refreshing mango cake is the perfect dessert for parties, gatherings, and Ramadan!
- Prep time
- 1 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups heavy whipping cream (cold)
- 8 ounces mascarpone cheese (room temperature)
- 1 cup sweetened condensed milk
- 1⅓ cups mango pulp (See Notes*)
- 14.4 ounces graham crackers (1 box)
- 1 cup mango pulp (for brushing )
Instructions
- 1
Add the heavy whipping cream and mascarpone cheese to a bowl. Using a hand mixer or stand mixer, whip on high speed for 5 minutes, or until soft peaks.
- 2
Add in the 1⅓ cups mango pulp and the sweetened condensed milk.
- 3
Beat on high speed for another 8 minutes, or until everything is thickened. It won't be thick like normal whipped cream.
- 4
Line the bottom of your 9x13 pan with 1 layer of graham crackers. Brush each cookie with mango pulp. Add a generous layer of the cream, and spread it evenly.
- 5
Repeat the graham cracker layers and the cream layers, and the final layer should be cream.
- 6
Using whatever remaining mango pulp, draw straight lines spaced out about 1 inch from each other. Use a toothpick and drag it down the center of 1 line. Then for the next line, drag the toothpick the opposite way of the first one.
- 7
If you dragged from the top down, the second one should be dragged from the bottom to the top. Repeat until finished.
- 8
Garnish with diced mangos. Let it refrigerate for a minimum of 3 hours to set.