This recipe provides instructions for making a refreshing and decadent No-Bake Mango Cream Cake, a layered dessert that combines crisp biscuit layers with a light and airy mango-infused cream filling, all topped with a vibrant mango glaze and fresh mango chunks. This cake is incredibly easy to assemble as it requires no baking, making it a perfect treat for warm weather or when you want a stunning dessert without turning on the oven. The combination of textures, from the slightly crunchy biscuits to the smooth and creamy filling and the soft mango topping, makes each bite a delight. The flavor profile is intensely tropical, with the sweet and slightly tangy taste of ripe mango dominating, complemented by the subtle vanilla notes in the cream and the neutral base of the biscuits.
The foundation of this no-bake cake consists of layers of crisp biscuits. Graham crackers, Marie biscuits, or even thin vanilla wafers work well as they provide a sturdy yet slightly yielding base that softens slightly as it sits with the creamy filling. These biscuit layers are alternated with a luscious mango cream filling. The cream is typically made with heavy cream that has been whipped to stiff peaks, providing a light and airy texture. To infuse the cream with mango flavor, fresh mango purée is folded in. The sweetness can be adjusted with a bit of powdered sugar, and vanilla extract enhances the overall flavor. Some recipes might also include a stabilizer like gelatin or agar-agar to ensure the cream holds its shape, especially if the cake needs to sit at room temperature for a while, but for a no-bake version that is mostly refrigerated, this is often omitted.
The vibrant topping of this cake is a mango glaze, made from more fresh mango purée that is often thickened slightly with a touch of gelatin or cornstarch to give it a glossy and smooth consistency. This glaze not only adds an intense mango flavor but also creates a beautiful, shiny finish to the cake. Fresh mango chunks are then artfully arranged on top of the glaze, providing a visual appeal and an extra burst of fresh mango goodness.
The assembly of the No-Bake Mango Cream Cake is straightforward. A layer of biscuits is placed on the bottom of a serving platter or in a springform pan. This is followed by a generous layer of the mango cream. Layers of biscuits and mango cream are repeated until all the ingredients are used, typically ending with a layer of cream on top. The mango glaze is then gently spread over the final cream layer, and the fresh mango chunks are arranged decoratively on top.
Once assembled, the cake needs to be refrigerated for at least a few hours, ideally overnight, to allow the biscuits to soften slightly from the moisture of the cream and for the flavors to meld together beautifully. The chilling time also helps the cake to firm up, making it easier to slice and serve.
This No-Bake Mango Cream Cake is a perfect dessert for celebrations, potlucks, or simply as a refreshing treat. Its ease of preparation and stunning presentation make it a winner every time, especially during mango season when the fruit is at its peak flavor. The combination of creamy, fruity, and slightly crunchy textures, along with the intense tropical flavor of mango, makes it an irresistible dessert that appeals to all ages. The image shows a square layered cake with alternating layers of light brown biscuits and a pale yellow cream filling. The top of the cake is covered with a smooth, translucent yellow glaze and decorated with numerous chunks of bright yellow fresh mango.
The texture of No-Bake Mango Cream Cake is a delightful combination of slightly softened, tender biscuit layers and a light, airy, and smooth mango-infused cream filling, topped with a soft and slightly yielding mango glaze and juicy chunks of fresh mango.
The flavor profile is intensely tropical, dominated by the sweet and slightly tangy taste of ripe mango in the cream, glaze, and fresh topping, complemented by the subtle vanilla notes of the cream and the neutral, slightly sweet base of the biscuits.
No-Bake Mango Cream Cake is a layered dessert made with crisp biscuit layers alternated with a light and airy mango cream filling, topped with a smooth mango glaze and fresh mango chunks, requiring no baking and chilled until set.
The preparation involves whipping heavy cream with mango purée and powdered sugar, layering this cream with biscuits, topping with a mango glaze made from thickened mango purée, and decorating with fresh mango chunks, then chilling the assembled cake.
Ingredients:
- 2 cups heavy cream, chilled
- 2 ripe mangoes, peeled and cubed (about 1 ½ cups purée + chunks for topping)
- ½ cup powdered sugar, sifted (or to taste)
- 1 teaspoon vanilla extract
- Pinch of salt
- Approximately 30-40 crisp biscuits (such as graham crackers, Marie biscuits, or vanilla wafers)
- ½ cup mango purée (from the remaining mango)
- 1 teaspoon gelatin powder (optional, for glaze)
- 2 tablespoons water (if using gelatin)
- 1 tablespoon cornstarch (optional, for glaze)
- 2 tablespoons water (if using cornstarch)
Equipment:
- Large mixing bowl
- Electric mixer (handheld or stand mixer)
- Food processor or blender (for mango purée)
- Rubber spatula
- Serving platter or springform pan
- Small saucepan (for glaze)
- Measuring cups and spoons
Instructions:
Part 1: Prepare the Mango Cream Filling:
- Peel and cube the mangoes. Set aside about 1 cup of the cubed mango for the topping.
- In a food processor or blender, purée the remaining mango until smooth. You should have about 1 ½ cups of mango purée for the cream and ½ cup for the glaze.
- In a large mixing bowl, pour the chilled heavy cream. Beat with an electric mixer until stiff peaks form.
- Gently fold in the sifted powdered sugar, vanilla extract, and a pinch of salt into the whipped cream until just combined.
- Gradually fold in 1 ½ cups of the mango purée into the whipped cream until the mixture is evenly colored and smooth. Be careful not to overmix, which can cause the cream to deflate.
Part 2: Assemble the No-Bake Mango Cream Cake:
- On a serving platter or in the bottom of a springform pan, arrange a layer of biscuits in a single layer. You may need to break some biscuits to fit the shape of your platter or pan.
- Spread a generous layer of the mango cream over the biscuit layer.
- Arrange another layer of biscuits over the cream.
- Repeat the layers of biscuits and mango cream until all the cream is used, ending with a layer of cream on top.
Part 3: Prepare the Mango Glaze:
- Using Gelatin (Optional): In a small bowl, sprinkle the gelatin powder over 2 tablespoons of cold water and let it bloom for 5 minutes. In a small saucepan, heat the remaining ½ cup of mango purée until just warm. Stir in the bloomed gelatin until dissolved and smooth. Let it cool slightly before pouring over the cake.
- Using Cornstarch (Optional): In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water until smooth. In a small saucepan, heat the remaining ½ cup of mango purée over medium heat until it just starts to simmer. Stir in the cornstarch slurry and cook, stirring constantly, until the glaze thickens slightly and becomes translucent. Let it cool slightly before pouring over the cake.
- Without Thickener: If you prefer a thinner glaze, you can simply use the remaining ½ cup of mango purée as is.
- Gently pour the prepared mango glaze evenly over the top layer of the mango cream.
Part 4: Decorate and Chill:
- Arrange the reserved fresh mango chunks decoratively on top of the mango glaze.
- Cover the cake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the biscuits to soften and the flavors to meld.
Part 5: Serve:
- Carefully slice the No-Bake Mango Cream Cake and serve chilled.
Tips and Variations:
- Biscuit Choice: The type of biscuit will slightly affect the final texture. Graham crackers offer a more crumbly base, while Marie biscuits and vanilla wafers become very soft and almost cake-like.
- Sweetness Adjustment: Adjust the amount of powdered sugar in the cream based on the sweetness of your mangoes and your personal preference.
- Mango Variety: Different varieties of mango will offer slightly different flavors and colors to the cake.
- Layering: Feel free to adjust the number of layers depending on the size of your platter or pan and the amount of ingredients.
- Other Fruits: You can add thin slices of other fruits like strawberries or kiwi between the layers for added flavor and visual appeal.
- Coconut Flavor: For a tropical twist, you can sprinkle some toasted shredded coconut between the layers or on top of the glaze.
- Serving: This cake is best served chilled. If it sits at room temperature for too long, the cream may start to soften.
Enjoy this refreshing and easy No-Bake Mango Cream Cake! It’s a perfect dessert to celebrate the sweet and tropical flavor of mango.