Description
This Strawberry Mango Cake is a refreshing, no-bake dessert featuring a creamy filling with strawberries and mangoes atop a crisp graham cracker crust.
Ingredients
- 1 cup whipped cream
- 2 cups graham cracker crumbs
- 1 tsp vanilla extract
- 16 oz cream cheese, softened
- 1/2 cup unsalted butter, melted
- 1 cup diced strawberries
- 1 cup diced mango
- 1/4 cup granulated sugar
- 1 cup powdered sugar
- Sliced strawberries & diced mango for topping
- Mint leaves for garnish
Instructions
1. Crust: Combine graham cracker crumbs, melted butter, and granulated sugar. Press into a 9-inch springform pan and bake at 350°F for 10 minutes. Cool completely.
2. Filling: Beat softened cream cheese until smooth. Slowly add powdered sugar and vanilla extract, blending until fluffy. Fold in diced strawberries and mango.
3. Assembly: Gently fold whipped cream into the cream cheese mixture. Spread this filling over the cooled crust. Refrigerate for at least 4 hours.
4. Decorate: Top with sliced strawberries, diced mango, and mint leaves before serving.
Notes
- Ensure ingredients like cream cheese and butter are at room temperature for a smooth filling.
- Allow the cake to chill thoroughly for it to set properly.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 350
- Sugar: 25g
- Fat: 18g
- Carbohydrates: 40g
- Protein: 4g