Mango Grahams Fridge Cake

2️⃣ Assemble the Layers

1. Prepare the dish: Use a rectangular baking dish or square container. Glass containers work especially well because the layers become visible and add to the presentation.
2. Moisten the biscuits: Lightly dip each biscuit into the milk—just enough to soften the edges without letting them collapse. Properly moistened biscuits absorb the cream beautifully while keeping their shape.
3. Form the base layer: Arrange the biscuits in a single flat layer at the bottom of the dish, covering the entire surface.
4. Add the cream: Spread a generous layer of the chilled cream over the biscuits, smoothing it evenly with a spatula so it fills the gaps between the biscuits.
5. Add mango: Arrange mango slices or cubes over the cream. Use ripe, juicy fruit for the best flavor—each piece should be bright, fragrant, and sweet.
6. Repeat layers: Continue layering biscuits, cream, and mango 2–3 times depending on the depth of your dish. Each layer should be thick enough to create distinct textures.
7. Finish the top: Spread a final layer of cream. Add a swirl of mango purée, then decorate with extra mango slices for color and shine.

3️⃣ Resting

Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours—overnight is best. During this time, the biscuits soften and blend seamlessly with the cream, creating a smooth “mango cloud” texture that slices beautifully.

Serving

• Slice and serve cold for the freshest flavor and firmest layers.
• Add crushed graham crackers, coconut, or extra mango on top for garnish.
• Pairs wonderfully with iced coffee, cold brew, or a mango smoothie.

Tips

• Use fully ripe mangoes—they should be sweet, aromatic, and soft to the touch.
• For a lighter version, use powdered sugar instead of milk jam for the cream.
• Make layers slightly thicker for the best flavor contrast and structure.