Mango Grahams (Cold Mango Cream Fridge Cake)

A no-bake, effortless dessert that brings the freshness of summer to every spoonful with its soft cream, fresh mango slices, and graham cracker layers!

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📌 Ingredients (serves 6–8)

For the cream:

    •    400 ml cream (cold)

    •    200 ml milk

 •    1 can milk jam or ½ cup powdered sugar

    •    1 packet vanilla

    •    200 g cream cheese or mascarpone (optional, enhances texture and flavor)

For the layers:

    •    1 packet graham crackers or petibör biscuits

    •    3 ripe mangoes (large cubes or thin slices)

 •    ½ cup milk to soak the biscuits

For the topping:

    •    Mango puree (1 mango + 1 tbsp sugar in a blender)

    •    Crumbled biscuits or coconut (optional)

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🍰 Preparation

1️⃣ Prepare the cream

 1.    Whip the cold cream in a deep bowl until it doubles in volume.

2.    Then add the milk, cream cheese/mascarpone, vanilla, and milk jam and whip until smooth.

 3.    Chill the cream in the refrigerator for 10–15 minutes.

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2️⃣ Assemble the layers

1.    Prepare a rectangular baking dish or a small square container.

 2.    Lightly moisten the biscuits with milk—they should soften but not fall apart.

    3.    Line the bottom of the dish with a layer of biscuits.

    4.    Spread a generous amount of cream on top.

    5.    Place mango slices/cubes on top of the cream.

    6.    Repeat this layer 2–3 times.

 7.    Finish with cream + mango puree + a few fresh mango slices on top.

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3️⃣ Resting

Cover the dessert with plastic wrap and refrigerate for at least 4 hours, ideally overnight.

(The biscuits will combine with the cream to form a perfect "mango cloud" consistency! 🤤)

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✨ Serving

    •    Slice and serve cold.

    •    You can add crushed graham crackers, coconut, or extra mango on top.

 •    It goes great with iced coffee or a mango smoothie!

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💛 Tips

    •    Make sure the mangoes are ripe and juicy.

    •    If you want a lighter dessert, add powdered sugar to the cream instead of milk jam.

    •    Don't make the layers too thin; each layer tastes better when it has a distinct flavor.