Description
The Strawberry Mango Split Cake is a tropical delight, blending layers of sweet strawberries, tangy mangoes, and fluffy cream for a refreshing, light dessert perfect for warm days.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 2 cups fresh strawberries, sliced
- 2 cups fresh mango, diced
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups whipped cream
For the Topping:
- 1 cup fresh strawberries, halved
- 1 cup fresh mango slices
- 1/4 cup shredded coconut (optional)
Instructions
Instructions:
- Prepare the Crust: Preheat the oven to 175°C (350°F). Combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9x13-inch baking dish. Bake for 10 minutes, then let cool.
- Make the Filling: In a large bowl, beat cream cheese until smooth. Gradually add powdered sugar and vanilla extract. Fold in the whipped cream until fluffy. Gently mix in the diced mango and sliced strawberries.
- Assemble the Cake: Spread the creamy filling evenly over the cooled crust. Top with halved strawberries and mango slices for a colorful finish. Optionally, sprinkle with shredded coconut.
- Chill and Serve: Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld. Slice and enjoy this fruity, tropical dessert!
Notes
- Fresh fruits are best for this recipe, but frozen mango and strawberries can be used if fresh ones are not available.
- Make sure to chill the cake thoroughly for a firm, set texture.
- Prep Time: 25
- Cook Time: 10
Nutrition
- Serving Size: 1/12 of cake
- Calories: 310
- Fat: 15g
- Carbohydrates: 40g
- Protein: 4g