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Mango Refrigerator Cake

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Making this Mango Refrigerator Cake reminded me of my mother. In the Philippines, May is the month of town fiestas, scorching-hot summers, Santacruzans and Flores de Mayo, and for the sweetest mangoes on earth. We can proudly say the Philippines has perhaps the best mangoes in the world. It is also the country’s national fruit. Mangoes remind me of the trees in our farm, harvesting the fruits by the tiklis (bushels) and learning from mom all her recipes for goodies and treats. She would make jams, juices, jellies, pickles, candies, salsas, ice creams, ice candies, sherbets, flans, cakes and she even added mangoes to main dishes — the list of my mother’s mango recipes were endless.

This delightful, easy, no-bake Mango Refrigerator Cake is something you can whip up in minutes. Mother’s Day is next week and you can surprise mom or other moms in your life with this sweet treat. Make sure you have fully ripened, sweet mangoes on hand for this one. I used the Ataulfo variety, which is also called Champagne mangoes in Asian markets or large food stores here in America. This variety is the closest in texture and flavors to the Filipino Carabao mangoes.

My recipe for Mango Refrigerator Cake was featured by The Happy Home Cook on Positively Filipino online magazine. Click here to read.

Here’s to sweet endings to every meal. Let’s have dessert always.

Mango Refrigerator Cake

This Mango Refrigerator Cake was my Mom's favorite because it was a no-bake dessert. For the cake layer, I used the Taisan Butter Loaf Cake, sliced. You can use a homemade butter pound cake, or a store-bought cake. Use fully-ripened sweet mangoes (Ataulfo is best for this recipe). Layer with a rich, cream filling in between. Refrigerate and you have a fabulous sweet treat. This is an Asian in America recipe by Elizabeth Ann Quirino.
Prep Time30 minutes
Total Time30 minutes
Course: Dessert
Cuisine: Asian, Filipino
Keyword: Mango Refrigerator No-Bake Cake
Servings: 4 people
Calories: 183kcal
Author: Elizabeth Ann Quirino


  • Large mixing bowl
  • Small saucepan
  • Transparent glass container - 8 x 8 inches


For the syrup:

  • ½ cup mango puree, from fresh ripe mangoes or canned
  • ½ cup granulated sugar
  • 1 cup water

For cake:

  • 1 whole butter loaf cake, 9 x 4 inches; homemade or store-bought, sliced
  • 2 cans (7.6 fl oz. each/ 225 ml. each) Nestle's cream; or use heavy cream
  • 1 cup whipped cream
  • ¼ cup granulated sugar
  • 3 to 4 whole large ripe mangoes (Ataulfo variety); peeled, pitted, sliced or cubed; slice the fruit last so it doesn't darken
  • ½ cup chopped unsalted cashews


To make mango syrup:

  • In a small saucepan, mix ½ cup mango puree, ½ cup sugar, and a cup of water. Bring to a boil over medium high heat. When the mixture is thick and coats the spoon, in about 5 minutes, remove from stovetop. Cool and set aside.

To make the Mango Refrigerator Cake:

  • In a large bowl, beat together the Nestle's Cream (or heavy cream) and whipped cream till stiff. Gradually add the 1/4 cup sugar. Blend well. Set aside in the refrigerator for about 10 minutes to cool.
  • Slice the loaf cake evenly. You should have about 12 to 14 thin slices, about 1/2 inch thick each.
    *Note: Here's a recipe for a homemade basic butter cake from a past blog post.
  • In a transparent bowl or cake pan, about 8-inches in diameter, assemble the cake.
    Place a layer of butter cake slices at the bottom
    Place a layer of cream over the bottom slices of cake and spread all over.
    Arrange mango slices over the cream.
    Pour a few teaspoons of the mango syrup over the fruit
    Sprinkle a teaspoon of cashew nuts all over.
    Repeat the layers, ending with a top layer of mangoes, syrup and nuts.
  • Cover the cake with plastic wrap. Refrigerate for at least 4 hours.
    Slice and serve chilled. Keep this cake refrigerated.

Cook's comments:

  • Substitution:
    You can substitute broas (lady fingers) in place of a butter loaf cake. Layer as directed.
    Nestle's Cream is a canned table cream. If not available, use heavy cream and beat till frothy.
    For mangoes, the Ataulfo variety I buy here in the States are also labeled as champagne mangoes in some groceries. They are the closest in flavor and texture to the Philippine carabao mangoes I grew up with.


Serving: 100g | Calories: 183kcal | Carbohydrates: 39g | Protein: 0.5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 5mg | Potassium: 23mg | Sugar: 39g | Vitamin A: 103IU | Calcium: 17mg | Iron: 0.03mg


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This Mango Refrigerator Cake recipe was previously published on this blog.

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