Mango Graham Freezer Cake is a delicious combination of fresh mango in a sweet milk filling layered between graham crackers. There’s something irresistible about the combination of tropical fruits and the sweet milk. Mango Graham Freezer Cake is simple, delicious, and refreshing. It can also be made ahead of time and stored, covered in the freezer for up to a month until you are ready to serve it. Unfortunately, it never lasts that long around my house. The still frozen cake disappears, one piece at a time, from our freezer. 
I first learned about this recipe from a friend, Jackie, but I kept putting off making it until I had forgotten what she had told me. Fortunately, another friend, Aimee, was able to tell me the recipe again. When I finally made it, I couldn’t believe that I had put it off for so long. The process to make a Mango Graham Freezer Cake is so simple, and the cake is delicious. I know this will be in regular rotation on our menu whenever fresh Mangoes are available for a good price.
I chose this recipe for my 30 days of cans challenge because it uses two different canned milk products, and honestly, I don’t use canned milk often. The primary reason I use canned milk is to make homemade fudge. In addition to using cans, one of the reasons for this challenge is to learn new ways to use canned products. This recipe definitely fit the bill, and it didn’t disappoint.
The media crema is chilled and whipped. It doesn’t really whip like cream, but give it a spin with your mixer for a few minutes. Add the sweetened condensed milk, mix well, and then set it aside.
To assemble the cake, you start with a layer of graham crackers in the bottom of a 9X13 inch pan. Then pour 1/4 of the cream and condensed milk mixture on top of the graham crackers. Top the milk covered graham crackers with 1/3 of the pieces of diced mango. 
Then, add another layer of graham crackers.
More Mangoes
More Cream
Another layer of graham crackers.
Mangoes again
Pour more cream over the mangoes, then add a final layer of graham crackers.
Top this final layer of graham crackers with the last of the cream and condensed milk mixture and sprinkle the top with crushed graham crackers. 
Cover the pan with plastic wrap, or foil, and place in the freezer until ready to serve. Allow to partially thaw in the refrigerator before serving. 
This is a sweet and refreshing treat that would be perfect on a hot spring or summer day.
Give our recipe for Mango Graham Freezer Cake a try and let us know what you think by leaving a comment below.
Thanks for Visiting Patty Cake’s Pantry.
- 2 large, ripe mangoes ($1.50)
- 2 (7.6 ounce) cans of table cream (Media Crema) ($2.00)
- 1 (14 ounce) can sweetened condensed milk ($1.00)
- 9.6 ounces graham crackers (about two sleeves) ($1.28)
- Place table cream (media crema) in refrigerator for two hours.
- Peel and dice mangoes into small pieces and set aside.
- Pour table cream (media crema) into a 2 quart bowl being certain to scrape all of it out of the can.
- Blend with a mixer or a whisk for a few minutes to get the crema to a smooth consistency.
- Add the can of sweetened condensed milk to the crema, and mix well until they are fully combined.
- Cover the bottom of a 9X13 inch baking pan with a layer of graham crackers, breaking them as needed to fully cover the bottom.
- Cover with ⅓ of the mangos.
- Pour ¼ of the milk/cream mixture over the mangoes.
- Repeat steps 6,7, and 8 until all ingredients are used.
- Finish the top by pouring any leftover milk/cream mixture
- Crush any remaining graham crackers and sprinkle over the top.
- Cover pan with plastic wrap and stick in the freezer for 4 hours.
- Allow to thaw in the refrigerator before cutting into squares and serving.
Nutrition Grade : C+
| Nutrition Facts |
| Amount Per Serving |
|
Calories 306
|
|
% Daily Value
|
|
Total Fat 12.3g
19%
|
|
Saturated Fat 6.5g
33%
|
|
Trans Fat 0.0g
|
|
Cholesterol 35mg
12%
|
|
Sodium 194mg
8%
|
|
Total Carbohydrates 45.1g
15%
|
|
Dietary Fiber 1.5g
6%
|
|
Sugars 32.8g
|
|
Protein 5.6g
|
|
Vitamin A 12%
Vitamin C 18%
|
|
Calcium 14%
Iron 5%
|
Mango has become my favorite fruit. It sounds very good with the graham crackers!
It was really good. We made this with sliced bananas, too, and it was good, too. We don’t recommend freezing the one made with banana, though. Just store it in the refrigerator.