Strawberry Mango Split Cake (Print Version)
A tropical dessert combining layers of strawberries, mangoes, and cream cheese filling on a buttery graham cracker crust.
# Ingredients:
→ For the Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup granulated sugar
03 -
1/2 cup unsalted butter, melted
→ For the Filling
04 -
2 cups fresh strawberries, sliced
05 -
2 cups fresh mango, diced
06 -
1 (8 oz) package cream cheese, softened
07 -
1 cup powdered sugar
08 -
1 teaspoon vanilla extract
09 -
2 cups whipped cream
→ For the Topping
10 -
1 cup fresh strawberries, halved
11 -
1 cup fresh mango slices
12 -
1/4 cup shredded coconut (optional)
# Steps to Follow:
01 -
Preheat the oven to 175°C (350°F). Combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9×13-inch baking dish. Bake for 10 minutes, then let cool.
02 -
In a large bowl, beat cream cheese until smooth. Gradually add powdered sugar and vanilla extract. Fold in the whipped cream until fluffy. Gently mix in the diced mango and sliced strawberries.
03 -
Spread the creamy filling evenly over the cooled crust. Top with halved strawberries and mango slices for a colorful finish. Optionally, sprinkle with shredded coconut.
04 -
Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld. Slice and enjoy this fruity, tropical dessert!
# Additional Notes:
01 -
Fresh fruits are best for this recipe, but frozen mango and strawberries can be used if fresh ones are not available.
02 -
Make sure to chill the cake thoroughly for a firm, set texture.