1. Make the Cream Mixture
- In a chilled mixing bowl, whip heavy cream until soft peaks form.
- Gently fold in condensed milk until creamy and smooth. (Taste and adjust sweetness.)
2. Prepare the Mangoes
- Peel and slice mangoes thinly. For the best presentation, slice lengthwise into thin cheeks.
3. Layer the Cake
- In a glass dish (9×13 works well), place a single layer of graham crackers at the bottom.
- Spread a layer of cream mixture evenly over the crackers.
- Add a layer of mango slices.
- Repeat the layers (crackers → cream → mango) until all ingredients are used.
- Finish with cream and a beautiful topping of mango slices and crushed graham.
4. Chill
- Cover with plastic wrap and refrigerate for at least 6 hours (overnight is best) until crackers soften into a cake-like texture.
Serving Suggestions
- Slice into squares and serve cold, straight from the fridge.
- Garnish with fresh mint leaves or drizzle with caramel for a twist.
- Perfect with a hot cup of coffee or tea! ☕
Tips for Success
- Use ripe, sweet mangoes for the best flavor.
- Chill your cream and condensed milk before whipping for a thicker mixture.
- If you like it less sweet, reduce condensed milk and add a little powdered sugar instead.
- Make individual servings in mason jars for parties or gifts.
Final Thoughts
Mango Graham Cake is proof that desserts don’t have to be complicated to be delicious. With just four ingredients and a refrigerator, you can create a tropical treat that’s always a hit at gatherings. Once chilled overnight, it tastes like a creamy mango cloud that melts in your mouth.