No Bake Mango Cake
Delicious, creamy, and refreshing mango cake is the perfect dessert for parties, gatherings, and Ramadan!
Ingredients
- 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
Diced mangos for decorating
Instructions
- 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.
- Add in the 1⅓ cups mango pulp and the sweetened condensed milk.
- Beat on high speed for another 8 minutes, or until everything is thickened. It won't be thick like normal whipped cream.
- 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.
- Repeat the graham cracker layers and the cream layers, and the final layer should be cream.
- 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.
- If you dragged from the top down, the second one should be dragged from the bottom to the top. Repeat until finished.
- Garnish with diced mangos. Let it refrigerate for a minimum of 3 hours to set.
Notes
1) If your grocery store does not have mango pulp (in a can), the best option would be to use canned diced mangoes. Strain them from the sugar syrup and blend them until smooth.
2) Make sure the heavy cream is cold so it whips correctly.
3) Make sure the mascarpone is at room temperature so it doesn't cause lumps when whipping.
4) You can use frozen or fresh diced mangoes, but you might need to add more condensed milk as they aren't as sweet.
Tried this recipe?Let us know how it was!