If you love mangoes, this dreamy Filipino dessert is a must-try! Layers of sweet, juicy mangoes, fluffy whipped cream, and buttery graham cracker crust come together in a frozen treat that’s creamy, refreshing, and absolutely irresistible.
I like to brown the butter for the crust because it adds a delicious nutty flavor that takes this dessert to another level. A little squeeze of lime brightens the sweetness of the mangoes, making every bite perfectly balanced.
This is an easy, no-bake dessert that’s perfect for warm days, family gatherings, or whenever you have sweet, ripe mangoes on hand!
Ingredients
- 150 g unsalted butter (⅔ cup)
- 270 g graham crackers (about 2 sleeves)
- 700 g ripe, sweet mangoes (Manila, Ataulfo, or Tommy Atkins)
- A little lime juice, optional
- 360 ml cold whipping cream (1½ cups)
- 100 ml sweetened condensed milk
- Baking spray
Instructions
- Pulse the graham crackers in a food processor until finely crushed.
- Melt the butter in a saucepan over medium heat, stirring continuously until golden brown with little brown bits. This adds a delicious nutty flavor to the crust.
- Pour the browned butter over the crushed graham crackers and mix well. Divide the mixture into three portions.
- Lightly spray a 9-inch baking dish with baking spray. Press one-third of the graham cracker mixture into the bottom, using a little extra to build up the sides if desired. Refrigerate while preparing the filling.
- Peel and cut the mangoes into small pieces, then gently crush them. Add a little lime juice if desired.
- In a chilled bowl, whip the cold whipping cream with the condensed milk until stiff peaks form.
- Spread half of the whipped cream over the graham cracker crust, followed by half of the mango mixture. Sprinkle another third of the graham cracker crumbs over the mangoes.
- Repeat with the remaining whipped cream, mangoes, and graham cracker crumbs, finishing with a generous layer of crumbs on top.
- Cover and freeze overnight, or for at least 8 hours, until completely set.
- Before serving, transfer the dessert to the refrigerator for about 3 hours to soften slightly for easier slicing. Cut into squares and enjoy!
Notes
- I prefer using a kitchen scale for the most accurate measurements, but I’ve included approximate cup measurements where possible.
- Choose ripe, sweet mangoes for the best flavor.
- Browning the butter is optional, but I highly recommend it for that extra nutty flavor.
- Keep the dessert frozen between servings.
Enjoy this creamy, fruity, crunchy Filipino favorite!