🥠No-Bake Mango Cream Biscuit Cake
A creamy, fruity, and refreshing dessert made with juicy mangoes, whipped cream, and crunchy biscuits. No oven needed!
Ingredients
For the biscuit layer:
- 250 g digestive biscuits or Marie biscuits
- 5 tbsp melted butter
- 1–2 tbsp milk, if needed
For the cream filling:
- 2 cups heavy whipping cream, chilled
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup cream cheese, optional
For the mango layer:
- 2 large ripe mangoes, peeled and diced
- 1 cup mango purée
- 1–2 tbsp sugar, only if the mangoes aren’t sweet
For topping:
- 1 mango, diced or sliced
- 3–4 biscuits, crushed
- A pinch of cinnamon powder, optional
Instructions
1. Prepare the biscuit base
Crush the biscuits into fine crumbs. Mix with melted butter until the mixture resembles wet sand. If it feels too dry, add a little milk.
2. Make the whipped cream
Beat the chilled whipping cream with powdered sugar and vanilla until thick and fluffy. If using cream cheese, beat it in until smooth.
3. Prepare the mango
Dice the mangoes. Blend some mango pieces into a smooth purée and keep the remaining pieces for layering and decoration.
4. Start layering
Spread a layer of biscuit crumbs in the bottom of a glass dish and press gently.
5. Add cream
Spread a generous layer of whipped cream over the biscuits.
6. Add mango
Spoon mango purée over the cream and add diced mango pieces.
7. Repeat the layers
Continue with another layer of biscuits, whipped cream, and mango until the dish is filled. Finish with a layer of cream.
8. Decorate
Top with fresh mango cubes or slices and sprinkle with crushed biscuits. A light dusting of cinnamon can be added for extra flavor.
9. Chill
Cover and refrigerate for at least 6 hours, preferably overnight. This allows the biscuits to soften and the layers to set beautifully.
10. Serve
Cut into squares or scoop directly from the dish. Serve well chilled.
🥠Tip
For the best flavor, use sweet, ripe, non-fibrous mangoes. Chilling overnight gives this dessert a soft, creamy, cake-like texture.