Thursday, December 9, 2010

Mango-Refrigerated Cake

This luscious, creamy dessert is a five ingredient recipe and is very simple to make. One thing though, make sure you use the perfectly ripe yellow mango, since you want  its delicate sweet and sour flavor and its buttery texture in the cake. 

3 sweet ripe (ataulfo) mangoes, sliced 1/4-inch thick
pint of heavy whipping cream
1 teaspoon vanilla
1/4 teaspoon stevia or any sweetener of your choice
Graham crackers

1. Peel and slice the mango lengthwise, about 1/4-inch thick. Lay the slices on the plate. 

2. Using an electric mixer, whip the cream, vanilla and stevia until stiff peaks form.

3. In a 9x13 rectangular dish, layer graham crackers on the bottom of the dish; spread some whipped cream over the crackers, then arrange some mango slices over the cream. Repeat the process, ending with whipped cream. Top with finely crushed graham crackers; cover with a plastic wrap and refrigerate for 6-8 hours or even better if chilled overnight.