8 Serves
500 Mins
Using a sharp knife and cutting board, peel and slice the fresh mango into uniform 1/4-inch thick strips.
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Vitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
11 µg / 400 µgCalcium
59 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
131 mg / 1,250 mgPotassium
199 mg / 4,700 mgSodium
132 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
1 g / 28 gSugar
9 g / 50 gSaturated Fat
14 g / 20 gCholesterol
85 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
In a large mixing bowl, combine the heavy cream, vanilla extract, and stevia. Use an electric mixer to whip the mixture until stiff peaks form.
In a 9x13 baking dish, create a base layer using graham crackers. Spread a portion of the whipped cream mixture over the crackers, then arrange a layer of mango slices on top. Repeat these layers until all ingredients are used, finishing with a final layer of whipped cream.
Crush a few additional graham crackers and sprinkle the crumbs over the top of the cake. Cover the dish with plastic wrap and refrigerate for at least 6 to 8 hours, or overnight, to allow the crackers to soften and the cake to set.
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