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MANGO-GRAHAM NO-BAKE CAKE

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Serves: 4

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  • Vegetarian
What does this mean?

Imagine... Biting through layers of sweetened cream, tangy thin slices of mango and sweet but slightly salty graham crackers. The rule of this recipe -- not my original I am afraid --- is it should be cold, cold, cold. There is no baking. A friend once told me about a "dump" stew she makes for her family. This refrigerator cake, maybe I'd call a "dump" cake. Layer everything, chill in no time and then, enjoy. Perfect for a summer's day.

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Ingredients

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  • 1 mango (ripe)
  • Graham crackers (slices)
  • 250 ml cream (all-purpose)
  • 125 ml sweetened condensed milk
  • dark chocolate (shaved - optional)

Method

  1. Whip the cream until soft peaks and gently mix in the condensed milk.
  2. Cover the bottom of a square baking dish with one layer of graham crackers. Then spread generously the cream mixture completely covering the crackers.
  3. Top the surface with thin slices of mango. Repeat until maybe half an inch of the brim of the baking dish. You should end with the luscious cream mixture.
  4. Cover just the brim of the baking dish with plastic film and deep freeze for two hours making sure that the dish does not touch the icy part of your freezer. This is imperative so that you don't get mango icicles underneath. After two hours, place the dish in the chiller section of your refrigerator until you are ready to serve.
  5. Plate square slices of the cake with a showering of shaved dark chocolate... if you so like. Otherwise, it's oh-so good the way it is.

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