No-Bake Mango Graham Leche Flan Cake

• Prep time: 30 minutes
• Chilling time: 6 hours (or overnight)
• Yield: 8-10 servings

Ingredients

For the Leche Flan Topping:

• 1/4 cup granulated sugar (for the caramel)
• 6 large egg yolks
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 teaspoon pure vanilla extract

For the Mango Graham Layers:

• 2 packs (approx. 200g) Honey Graham crackers
• 2 cups heavy whipping cream, cold
• 1/2 cup sweetened condensed milk, chilled
• 3 large ripe mangoes, thinly sliced
• 1/2 cup crushed graham crackers (for garnish)

Instructions

Step 1: Make the Leche Flan

1. Caramelize: Sprinkle the granulated sugar directly into an 8×8-inch aluminum baking pan or llanera. Place it over low heat on the stovetop until the sugar melts and turns into a golden-brown caramel syrup. Swirl to coat the bottom, then remove from heat and let it harden.
2. Make the Custard: In a medium bowl, gently whisk the egg yolks, condensed milk, evaporated milk, and vanilla extract until smooth. Try not to create too many air bubbles.
3. Strain and Steam: Strain the mixture through a fine-mesh sieve directly over the hardened caramel. Cover the pan tightly with aluminum foil. Steam on medium-low heat for 30–35 minutes until the flan is set but slightly jiggly in the center.
4. Chill: Let it cool completely, then refrigerate for at least 2 hours.

Step 2: Prepare the Cream Filling

1. In a chilled large bowl, pour in the cold heavy whipping cream. Whip on medium-high speed until it starts to thicken.
2. Gradually pour in the chilled sweetened condensed milk and continue whipping until stiff peaks form.

Step 3: Assemble the Layers

1. The Base: Carefully run a knife around the edges of your chilled leche flan and invert it onto a deep serving dish or assembly container. The flan with its caramel syrup will now be the gorgeous top layer of your dessert!
2. Layering: Spread a thin layer of the cream mixture directly over the flan, followed by a layer of graham crackers.
3. Add Mangoes: Add another layer of cream, then arrange a generous layer of fresh, thinly sliced ripe mangoes on top, just like the beautiful filling layers visible in image_971901.jpg.
4. Repeat: Repeat the layers (graham crackers, cream, mangoes) until your dish is filled, finishing with a final layer of graham crackers or cream at the very bottom base.

Step 4: Chill, Garnish, and Serve

1. Place the assembled cake in the refrigerator for at least 6 hours, or overnight, to allow the graham crackers to absorb the cream and become perfectly cake-like in texture.
2. Right before slicing, drizzle with any leftover caramel syrup or condensed milk, and sprinkle the top with crushed graham crackers for that extra crunch seen in image_971901.jpg.
3. Slice with a sharp knife, lift a gorgeous piece out, and enjoy!