Saturday, July 06, 2013

[RECIPE] No-Bake Mango Sponge Cake Dessert

This delicious mango sponge cake dessert recipe requires no baking. It's surprisingly easy to make! Make this 5-recipe dessert your buffet centerpiece.

My declaration of love for mango float

You know those days when you and your friends had a lot of time to spare then one of you would just throw random questions for everyone to answer? So I got asked what food I would choose if I were to eat only one food for the rest of my life. I think this was the day I officially declared that I could eat the perennial and Filipino household favorite, mango float dessert for the rest of my life.

It's one of those desserts that tastes so legit, for lack of a better term, and is easy-to-make and also easy on the wallet. But then, I feel like I should not be stuck on a recipe that I think I could still make better.

Mango Supreme No Bake Cake Recipe
No-Bake Mango Sponge Cake in a decorative trifle bowl

A glimpse of molecular gastronomy

It's really just one of those things when my brain or palate starts to cross-analyze all the food I've ever tasted. I ponder which ones seemed to be similar; which ingredient could be replaced; and, what food I can take inspiration from. That's how my brain is wired and I am a science geek after all.

I should be able to create a separate blog on the science behind the recipes I will be making and have already made. There are underlying principles why some ingredients can work tastefully together when combined; and why certain ingredients could be substituted for another or otherwise.

Toasted mamon vs broas

Mango float is becoming too common to the point that it no longer gives the wow factor when served for birthdays or special occasions. It's best hidden in the fridge than taking the spotlight on the dessert buffet.

A few years back, I made a twist to this recipe by using broas instead of graham crackers. I only keep the graham crackers to fill the crevices between layers of broas. I made revisions of this mango float-inspired dessert a few years after I left my hometown and came here in Cebu. Broas or ladyfingers are just hard to find here, or if I do get to find them, they are in peanut flavor; or they are too expensive.

For some reason, toasted mamon is regularly available in grocery stores and is less expensive than broas. It turned out to be so much better for this recipe than broas, at least for me.

Toasted mamon is basically a sponge cake that is dried up but is more crumbly than broas. Broas, on the other hand, is a cookie that is also dried up but with denser and smoother texture than toasted mamon. A standard sponge cake is fluffier than a cookie. For the same reason, using toasted mamon can make this no-bake sponge cake fluffier.

The slight disadvantage with toasted mamon over broas is that toasted mamon is thicker. There is a bigger chance that the mamon will not soften completely. It can be easily resolved if we get more generous with the cream for this mango sponge cake dessert. The toasted mamon absorbs the moist from the cream which reverts it to its softened form.

Substituting graham crackers with either toasted mamon or broas makes this recipe the no-bake cake that it is. People will think they're eating a baked mango sponge cake dressed with a generous amount of cream.

If I were to improve this recipe further, I would have whipped the cream to extend its coverage on to the layers of mamon. Not whipping the cream makes the cream settle unevenly in the gaps or settle all the way to the bottom of the container. Please adjust accordingly.

The recipe is right below. Enjoy and indulge!

Write recipe photo description here

5-ingredient cake and mango dessert recipe. Delicious and requires no oven. .

  • 1 kg ripe mangoes
  • 3 tetra packs of all-purpose cream
  • 1 can condensed milk (397g)
  • 3 packs of toasted mamon (250g)
  • 1 pack crushed grahams


  1. Peel mangoes. Cut vertically and thinly for layering. Cut some portions for decorative toppings. Set aside.
  2. In a separate container or in a large deep bowl, mix or whip all-purpose cream and condensed milk. Mix well.
  3. In your choice of container for the main dessert, layer toasted mamon. You may cut bits of mamon to fill the gaps and fill gaps some more with crushed grahams.
  4. If cream is whipped, add mangoes as the second layer. Then finish the 3rd layer with cream. Spread evenly.
  5. Repeat the layering process until container is almost filled to the brim.
  6. End the layer with your decorative mango slices.
  7. Refrigerate overnight.

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