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Mango Graham Recipe
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The Best Mango Graham Recipe with Cream Cheese (No-Bake Filipino Dessert)

This Mango Graham Recipe with cream cheese is a rich, creamy, and easy no-bake Filipino dessert made with layers of graham crackers, sweet ripe mangoes, and a luscious cream cheese filling. Perfect for summer, holidays, birthdays, parties, or any special occasion. Leftover cream mixture can also be used to make a refreshing Creamy Mango Shake.
Author Onyok Kokok

Ingredients

Mango Graham

  • 1 pack Philadelphia Cream Cheese chilled, 225 grams
  • 2 packs All-Purpose Cream chilled, 250 ml per pack
  • 1 can Sweetened Condensed Milk chilled (adjust to taste), 392 grams
  • 3-4 ripe mangoes sliced thinly
  • 1-2 packs Graham Crackers
  • Evaporated Milk for dipping the graham crackers
  • Crushed Graham Crackers for topping

Mango Shake

  • Ice cubes
  • ½-1 ripe mango seed removed
  • 2 tablespoons sugar adjust to taste
  • ½ cup Evaporated Milk
  • ¼ cup cold water
  • ½ cup leftover cream mixture

Mango Shake Toppings

  • Leftover cream mixture
  • Crushed Graham Crackers

Blender Capacity: 1.5 Liters

Instructions

How to Make Mango Graham

  • In a large mixing bowl, beat the chilled cream cheese starting at medium speed, then increase to high speed until smooth and creamy.
  • Add the chilled all-purpose cream and continue whipping from medium to high speed until stiff peaks form.
  • Add half of the chilled condensed milk. Mix on low speed just until incorporated. Do not overmix.
  • Taste the cream mixture. Add the remaining condensed milk if you prefer a sweeter dessert, then mix again on low speed until combined.
  • Quickly dip one graham cracker at a time into evaporated milk. Do not soak.
  • Arrange the dipped graham crackers in the bottom of your serving dish.
  • Spread a generous layer of the cream mixture evenly over the crackers using a spatula.
  • Arrange sliced ripe mangoes over the cream.
  • Repeat the layers of graham crackers, cream mixture, and mangoes until you have at least three layers.
  • If you have leftover cream mixture, either make a fourth layer or reserve it for the Mango Shake.
  • Sprinkle crushed graham crackers generously over the top.
  • Chill in the refrigerator for at least 8 hours or overnight. For an ice cream-like texture, freeze before serving.
  • Slice, serve, and enjoy!

How to Make Creamy Mango Shake

  • Fill a 1.5-liter blender halfway with ice.
  • Add ½ to 1 ripe mango.
  • Add 2 tablespoons sugar.
  • Pour in ½ cup evaporated milk.
  • Add ¼ cup cold water.
  • Add ½ cup or more of the leftover cream mixture.
  • Blend until almost smooth.
  • Add more ice if needed and blend again until smooth and creamy.
  • Pour into serving glasses halfway.
  • Add 1-2 tablespoons crushed graham crackers.
  • Fill the glass almost to the top with the mango shake.
  • Top with leftover cream mixture.
  • Garnish with fresh mango slices.
  • Serve immediately and enjoy.