If you’re looking for a dessert that’s as refreshing as it is indulgent, the No Bake Mango Graham Cake is the ultimate treat. This tropical delight combines the sweet, juicy goodness of ripe mangoes with layers of creamy, fluffy whipped cream and a buttery graham cracker crust. Whether you’re entertaining guests or treating yourself, this easy-to-make dessert is a crowd-pleaser that doesn’t require an oven. Its light texture and rich tropical flavors make it perfect for any occasion, especially during warm weather.
PrintNo Bake Mango Graham Cake
If you’re looking for a dessert that’s as refreshing as it is indulgent, the No Bake Mango Graham Cake is the ultimate treat. This tropical delight combines the sweet, juicy goodness of ripe mangoes with layers of creamy, fluffy whipped cream and a buttery graham cracker crust. Whether you’re entertaining guests or treating yourself, this easy-to-make dessert is a crowd-pleaser that doesn’t require an oven. Its light texture and rich tropical flavors make it perfect for any occasion, especially during warm weather.
- Total Time: 15 minutes (plus 4 hours chilling time)
Ingredients
- 2 cups crushed graham crackers
- 1/2 cup melted butter
- 2 cups heavy whipping cream
- 1/2 cup condensed milk
- 4 large ripe mangoes, peeled and sliced
- 1/4 cup granulated sugar
- 1/2 cup crushed toasted coconut
- Fresh mint leaves for garnish
Instructions
- Prepare the Crust
- In a medium bowl, mix the crushed graham crackers and melted butter until well combined.
- Press the graham cracker mixture firmly into the bottom of a 9×13-inch baking dish to create an even crust. Set it aside.
- Whip the Cream
- In a large bowl, whip the heavy whipping cream with the granulated sugar using a hand mixer or stand mixer until stiff peaks form.
- Gently fold in the condensed milk until the mixture is smooth and well incorporated.
- Layer the Dessert
- Spread a generous layer of the whipped cream mixture over the graham cracker crust.
- Arrange a layer of mango slices on top of the whipped cream.
- Repeat the layers, alternating whipped cream and mango slices, ending with a final layer of whipped cream.
- Add the Final Touches
- Sprinkle the top layer with crushed toasted coconut for added texture and flavor.
- Chill to Set
- Cover the dessert with plastic wrap and refrigerate for at least 4 hours or overnight. Chilling allows the layers to set and the flavors to meld together.
- Garnish and Serve
- Just before serving, garnish with fresh mint leaves for a pop of color and freshness.
Notes
- Choose Ripe Mangoes: Use the ripest mangoes you can find for maximum flavor and sweetness.
- Chill the Cream: Ensure the heavy cream is cold before whipping to achieve the best consistency.
- Customizing Sweetness: Adjust the amount of granulated sugar to your taste. If your mangoes are very sweet, you may need less sugar.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
Ingredients
- 2 cups crushed graham crackers
- 1/2 cup melted butter
- 2 cups heavy whipping cream
- 1/2 cup condensed milk
- 4 large ripe mangoes, peeled and sliced
- 1/4 cup granulated sugar
- 1/2 cup crushed toasted coconut
- Fresh mint leaves for garnish
Step-by-Step Instructions
- Prepare the Crust
- In a medium bowl, mix the crushed graham crackers and melted butter until well combined.
- Press the graham cracker mixture firmly into the bottom of a 9×13-inch baking dish to create an even crust. Set it aside.
- Whip the Cream
- In a large bowl, whip the heavy whipping cream with the granulated sugar using a hand mixer or stand mixer until stiff peaks form.
- Gently fold in the condensed milk until the mixture is smooth and well incorporated.
- Layer the Dessert
- Spread a generous layer of the whipped cream mixture over the graham cracker crust.
- Arrange a layer of mango slices on top of the whipped cream.
- Repeat the layers, alternating whipped cream and mango slices, ending with a final layer of whipped cream.
- Add the Final Touches
- Sprinkle the top layer with crushed toasted coconut for added texture and flavor.
- Chill to Set
- Cover the dessert with plastic wrap and refrigerate for at least 4 hours or overnight. Chilling allows the layers to set and the flavors to meld together.
- Garnish and Serve
- Just before serving, garnish with fresh mint leaves for a pop of color and freshness.
Flavors, Textures, and Aromas
The No Bake Mango Graham Cake offers a delightful medley of flavors and textures. The buttery graham cracker crust adds a slightly crunchy base that complements the silky whipped cream. The natural sweetness of the mangoes is balanced by the creamy, slightly tangy condensed milk, creating a harmonious blend of tropical flavors. Toasted coconut on top brings a nutty aroma and an extra layer of crunch. Each bite feels like a refreshing tropical getaway.
Tips for Success
- Choose Ripe Mangoes: Use the ripest mangoes you can find for maximum flavor and sweetness.
- Chill the Cream: Ensure the heavy cream is cold before whipping to achieve the best consistency.
- Customizing Sweetness: Adjust the amount of granulated sugar to your taste. If your mangoes are very sweet, you may need less sugar.
- Substitutions:
- Swap graham crackers with digestive biscuits or crushed vanilla wafers.
- Use coconut cream instead of heavy whipping cream for a dairy-free option.
Serving Suggestions
- Serve this dessert chilled for the best experience.
- Pair it with a glass of iced tea or a tropical smoothie for a complete tropical vibe.
- Add a drizzle of caramel sauce or a sprinkle of chopped nuts for extra decadence.
With its easy preparation and irresistibly refreshing flavor, the No Bake Mango Graham Cake is sure to become a favorite dessert. It’s a versatile recipe that can be adapted to suit various tastes and occasions, making it a go-to treat for mango lovers everywhere.