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Mango Refrigerator Cake

 Mom made desserts from the mangoes that grew in our farm. This Mango Refrigerator Cake was her favorite because she could whip it up instantly. It needed no baking, yet it was fabulous. For the cake layer, I used the Taisan Butter Loaf Cake or you can use a store-bought butter cake. Use fully ripened sweet mangoes for this dessert. This is an AsianinAmericamag recipe. 
Prep Time20 mins
Total Time20 mins
Course: Dessert, Snacks
Cuisine: American, Asian, Filipino
Keyword: Mango Refrigerator No-Bake Cake
Servings: 6 people
Calories: 122kcal
Author: Elizabeth Ann Quirino


  • 1/2 cup mango puree or juice freshly squeezed (or use canned), from fully ripe sweet mangoes, for syrup
  • 1/2 cup granulated sugar for syrup
  • 1 cup water for syrup
  • 1 whole butter loaf cake about 9 x 4 inches, sliced (or use store bought loaf cake) butter loaf cake, Taisan de Pampanga, homemade or store-bought
  • 2 cans (7.6 fl oz or 225 ml each) Nestle's cream or use heavy cream
  • 1 cup whipped cream
  • 1/4 cup granulated sugar for the cream filling
  • 3 to 4 whole fresh ripe mangoes peeled, pitted, sliced or cubed, Ataulfo variety
  • 1/2 cup chopped unsalted cashew nuts optional


  •  Prepare mango syrup by mixing 1/2 cup sugar, 1/2 cup mango juice and 1 cup water. Bring to a quick boil in about 5 to 6 minutes over medium high heat. When done, remove from stove top and let cool for use later.
  •  In a bowl, beat together the chilled Nestle's Cream and whipped cream. Add the 1/4 cup sugar and blend well. Refrigerate till ready to assemble the cake.
  •  Prepare the butter loaf cake by slicing it evenly. You should have 12 to 14 thin slices, of 1/2 inch thick each, for the cake. 
  •  To assemble: Prepare a large transparent- glass bowl with about 8 inches in diameter and a depth of 5 inches.
  • Assemble a layer of butter cake slices to fill the bottom.
    Add layer of the cream and spread over the slices. Next put some mango slices or cubes over the cream. Pour a few tablespoons of the mango syrup. Sprinkle a few chopped cashew bits over the mangoes and syrup.
    Repeat layers, ending with mangoes, syrup and nuts.
  •  Cover the cake with plastic wrap or foil. Refrigerate for 2 to 4 hours or more. Serve chilled. Keep refrigerated any leftovers.
  •  Recipe notes: if you do not have butter cake available, substitute with broas or lady fingers and layer the same way as directed.
  • Ingredient tips: If Nestle's Table Cream (widely used in the Philippines) is not available, use heavy cream and beat till frothy. For mangoes, I suggest the Ataulfo variety or referred to as 'champagne' mangoes in Asian markets. In the Philippines, the counterpart is called 'carabao mangoes' for the large size. Use fully ripened mangoes at the sweetest stage.
  • Hello, Friends! All the images and content here are COPYRIGHT PROTECTED. This means BY LAW you are NOT allowed to use my photos or content on your website  without my permission. If you want to republish this recipe, please re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you.
  • Recipe for my Taisan Butter Loaf Cake is in my cookbook "How to Cook Philippine Desserts, Cakes and Snacks" by Elizabeth Ann Besa-Quirino. It is sold on Amazon in paperback and Kindle format.


Serving: 1g | Calories: 122kcal | Carbohydrates: 26g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 3mg | Potassium: 15mg | Sugar: 26g | Vitamin A: 69IU | Calcium: 10mg