Watch this Video: Peach-Mango No-Bake Cake Dessert
The combined flavors of peaches and mangoes are popular with Filipinos. Now that summer has arrived and mango season is in full swing, this Peach-Mango No-Bake Cake Dessert is perfect if you need a quick dessert and have no time to bake.
In my cookbook “How to Cook Philippine Desserts, Cakes and Snacks” I featured a recipe for a Peach-Mango Pie, inspired by the popularity of a famous Filipino fast food burger chain. But since I dislike long lines at restaurants, most especially in fast food chains, I created my own peach-mango pie recipe so that my family could enjoy it from the comfort of home.
My love for mangoes is no secret. I have written a lot about the mangoes of my childhood in my Tarlac hometown in the Philippines. Over two decades ago when we moved to America, there were hardly any mangoes in large supermarkets and very few Americans knew or talked about this tropical fruit. Nowadays things have changed. Mangoes are in abundance not just in Chinatown, but in large food stores and of course, Asian markets. And social media is ripe with mango photos, videos and recipes in all platforms.
This No-Bake dessert is for you if you love sweets but have no time to bake for hours in the kitchen while the sun outdoors is sultry and steaming hot. You can choose to use fresh, ripe peaches or canned varieties. But make sure to use ripe, golden, sweet mangoes for this recipe or it will affect the general outcome of the entire dessert.
To make life even easier for you, I’ve posted a short video of the dessert-making process. And the written recipe follows on this blog.
Life is good when there’s dessert. Even better, it’s perfect when it’s a no-bake treat.
Peach-Mango No-Bake Cake Dessert
- two 12 oz. glass mason jars or a large glass bowl
- 10 to 12 slices of 1/2-inch thickness sponge cake or butter loaf cake
- 1 container (5.8 oz or 150 g) peach or vanilla yogurt
- 1 can (7.6 fl oz/225 ml can) , chilled Nestle's table cream (or use heavy cream)
- 1 1/2 cups fresh peach slices or canned (drained)
- 2 whole large Ataulfo mangoes shaped into balls fresh
- 2 to 3 pieces pitted maraschino cherries for garnish
- This dessert can fill either two (12 oz. each) mason jars or one medium-sized glass bowl.
- Layer the containers in this order: cake slices at the bottom, 1 to 2 tablespoons of yogurt, 2 to 4 tablespoons of cream, peaches and mangoes. Repeat the layers three to four times till the jar or bowl fills up.
- The final topping should be a dollop or two of cream and yogurt. Garnish with peach slices, mango balls and 1 to 2 maraschino cherries. Keep dessert in the refrigerator till ready to serve. Serve chilled at all times.
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Did you like this recipe? I have more classic recipes inspired by my late mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]