Mango Refrigerator Cake
6 large ripe mangoes (about 61/2 lbs/3 kg)
Two and half packets (75 sticks) lady finger biscuits (61/2 oz/200 g per packet)
2 cups (500 ml) canned mango juice
Three x 8-oz (250-g) pack cream cheese
2 cups (500 ml) heavy cream
3 cups (375 g) confectioner’s (icing) sugar
1. Peel the mangoes and slice the flesh away from the pits, then slice the flesh thinly. Divide into three equal portions and set aside.
2. Divide the biscuits into 3 portions. Work with one portion at a time. Dip the biscuits, one at a time, into the mango juice. Arrange the biscuits in a 12 x 8 x 2 in (30 x 20 x 5 cm) baking pan, with the tops of the biscuits facing down.
3. Beat together the cream cheese and heavy cream in an electric mixer. Gradually add the sugar and continue beating until the mixture is smooth. Divide the cream cheese mixture into three equal portions.
4. Spread 1 portion of the cream cheese mixture over the biscuits. Arrange one portion of the mango wedges over the cream cheese mixture.
5. Dip the second portion of biscuits, one at a time, in the mango juice and layer over the mangoes. Spread one portion of the cream cheese mixture on the biscuits and arrange one portion of the mangoes on top.
6. Dip the remaining biscuits in the mango juice, one at a time, and arrange on top of the mangoes. Spread the remaining cream cheese mixture on the biscuits. Arrange the remaining mango wedges on top. Chill for 4–5 hours, or until firm, before serving.
Lady finger biscuits are sweet, crumbly biscuits sold in packets in supermarkets. Graham crackers may be substituted if lady finger biscuits are not available. There are 27 sheets in each box (14 oz/408 g) of graham crackers. Each sheet can be broken down into 4 pieces. One other substitute for finger biscuits will be the “broas” sold at Filipino specialty stores