Mango and Cream Fridge Cake
This Mango and Cream Fridge Cake recipe puts ripe summer mangoes between layers of coconut biscuits and a light mascarpone cream. It is a lovely fit for a hot South African Christmas: no oven, very little washing up and a cool dessert waiting in the fridge.
Tennis biscuits soften overnight as they take up moisture from the filling, giving the finished pudding its cake-like layers. Choose fragrant mangoes that yield slightly when pressed but still hold their shape when diced. Mascarpone adds body without needing gelatine.
Make it on Christmas Eve and add the final mango topping just before serving. A square dish keeps assembly straightforward, and you can serve neat portions with a spatula or scoop it out family-style.
Ingredients
For the layers
For the cream filling
Instructions
- 1Choose a serving dish approximately 20 x 20 cm and at least 6 cm deep. This cake is assembled and served in its dish; it is not intended to be turned out.
- 2Cut the mango flesh into small cubes. Set aside 200 g in a covered container in the fridge for the topping. If the remaining 400 g is very juicy, leave it in a sieve for 5 minutes, then gently pat dry with kitchen paper.
- 3In a large bowl, stir the mascarpone, icing sugar, vanilla and lime zest just until smooth. Avoid prolonged beating, which can make mascarpone split.
- 4In a separate chilled bowl, whip the cream until it holds firm peaks, stopping before it becomes grainy. Fold a third into the mascarpone to loosen it, then gently fold in the rest.
- 5Spread a thin smear of the cream mixture over the bottom of the dish. Arrange half the biscuits in a single layer, breaking a few to fill the gaps. Do not soak them.
- 6Spread half the remaining cream mixture over the biscuits and scatter over the 400 g prepared mango. Press the fruit very lightly into the cream.
- 7Add the remaining biscuits in another even layer, then spread the rest of the cream mixture over the top.
- 8Cover without pressing the cover onto the cream. Refrigerate for at least 8 hours, preferably overnight, until the biscuits have softened and the filling is firm.
- 9Just before serving, spoon the reserved mango over the top. Cut into 10 portions with a sharp knife and lift out with a serving spatula, or serve with a large spoon. Keep chilled until needed.
Nutrition (per serving)
- Calories
- 433 kcal
- Carbohydrates
- 33 g
- Protein
- 4.5 g
- Fat
- 32 g
- Saturated fat
- 21 g
- Sugar
- 23 g
- Fibre
- 1.5 g
- Sodium
- 115 mg
- Cholesterol
- 94 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Make the cake on Christmas Eve, up to 24 hours before serving. The 25-minute preparation time excludes the minimum 8-hour chilling time.
- For a hot kitchen, chill the mixing bowl and beaters before whipping the cream. Use whipping cream, not pouring cream with insufficient fat to whip.
- Keep the cake refrigerated at 4°C or colder and bring it out only when dessert is served. For travel, use a cooler box with ice packs.
- Add the reserved mango at the last minute for a fresh-looking finish. A little extra finely grated lime zest makes a simple optional garnish.
Frequently asked questions
Can I use tinned or frozen mango?
Yes. Use the same weight of drained fruit. Drain tinned mango well, or thaw frozen mango in the fridge, then drain and pat dry. Very soft pieces are better between the layers than on top.
Will it set without gelatine?
Yes, the whipped cream and mascarpone make a firm but creamy filling once chilled, while the biscuits absorb moisture. Expect a soft fridge cake rather than a rigid cheesecake, and serve it straight from the fridge.
How long will leftovers keep?
Cover and refrigerate leftovers promptly, and eat within 2 days of making the cake. The biscuits become softer with time. Freezing is not recommended because the mango can release water and the cream filling may lose its smooth texture.
