This delicious cake is refrigerated, no-bake cake that is so easy to make that even kids could do it. So there is no reason for you not to try it. Mango is one of the staple fruits Filipino boast of being sweet. This mango ref cake recipe is flavored using graham crackers, all-purpose cream, condensed milk and of course, the mangoes. So creamy, sweet and a little bit fruity from mangoes! The great thing about this recipe is that it doesn’t required oven nor baking, you can teach this to your kids without worrying they might mess with the oven. Also, you can substitute and choose the fruit you prefer if ripened mangoes are not available. Prepare this dish and this will surely be a hit for every occasion. If you are looking for a refreshing cooler, you may also enjoy this mango ref cake recipe especially during summer season. Enjoy!
- 1 pack Graham crackers
- 2 packs of 250 ml all-purpose cream or heavy cream (approximately 2 cups)
- 1 small can condensed milk (about 3/4 cup)
- 3-4 ripe mangoes
How to cook Mango Ref Cake Recipe:
- Combine the all-purpose cream and condensed milk, and chill it in the fridge for at least 30 minutes, or you can leave it overnight in the fridge overnight. (It’s chilled so when you layer it later with the graham, the crackers wont float)
- Slice mangoes into thin wedges and set it aside.
- Use whatever container/bowl you prefer, either plastic, glass, or aluminum as long as it has a flat bottom.
- Lay a layer of graham crackers at the bottom. Pour a layer of the chilled cream you prepared earlier.
- Lay a layer of the mangoes. Repeat the layering, ending with the cream on the top.
- Top with mango slices or design the top layer to however you want.
- Store in refrigerator and chill it overnight. Some preferred the mango float to be frozen so it will be your choice. Serve it cold or serve it with a scoop of vanilla ice cream on top.