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

Total Time30

Course: Dessert

Cuisine: Asian, Filipino

Keyword: Mango Refrigerator No-Bake Cake

Servings: people

Calories: 183kcal

Author: Elizabeth Ann Quirino

Equipment

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

Ingredients

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

Instructions

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.

Nutrition