Easy Mango Graham Roll (Print version)
A chilled no-bake mango graham roll with creamy filling, ripe mangoes, and a crumbly graham coating.
# Ingredients:
For the cream filling
01 -
2 cups (480 ml) cold heavy whipping cream
02 -
6 oz (170 g) cream cheese, softened
03 -
1/3 cup (40 g) powdered sugar
04 -
1 teaspoon vanilla extract
05 -
1/8 teaspoon fine salt
For the roll
06 -
7 oz (200 g) graham crackers, coarsely crushed, divided
07 -
2 cups (300 g) ripe mango, finely diced, divided
# Instructions:
01 -
Beat the cold whipping cream, powdered sugar, vanilla, and salt until thick. Add softened cream cheese and beat until the mixture holds stiff peaks.
02 -
Reserve 1/2 cup of crushed graham crackers for coating. Stir about 1 1/2 cups of the cream mixture into the remaining crumbs until the mixture presses together.
03 -
Set a sheet of parchment on a tray. Press the graham mixture into an even 10 by 8 inch rectangle, about 1/2 inch thick.
04 -
Spread about 2 cups of the cream mixture over the graham layer. Scatter 1 1/2 cups diced mango evenly over the cream.
05 -
Use the parchment to roll the dessert into a tight log from the long side. Wrap and freeze for 45 minutes, or refrigerate for at least 3 hours until firm.
06 -
Unwrap the roll and place it on a serving tray. Frost with the remaining cream, press reserved graham crumbs onto the outside, top with remaining mango, and slice cold.
# Good to know:
01 -
Best served well chilled.
02 -
For clean slices, wipe the knife between cuts.
03 -
Active prep is about 25 minutes, plus chilling time.