1. Create the Crust: Start by mixing the graham cracker crumbs with melted butter in a bowl until fully combined. Press the mixture firmly into the bottom of a 9×13-inch dish to form a solid crust for your No-Bake Mango Split Cake.
2. Prepare the Filling: In another bowl, beat the softened cream cheese until smooth and creamy. Gradually incorporate the powdered sugar and vanilla extract. Slowly add the sweetened condensed milk and fresh lime juice, continuing to mix until the filling is silky and well-blended.
3. Incorporate the Mangoes: Gently fold the diced ripe mangoes into the cream cheese mixture, ensuring even distribution. Spread this rich mango filling over the prepared crust.
4. Whip the Cream: In a chilled mixing bowl, whip the heavy cream with the powdered sugar until stiff peaks form. Carefully spread this whipped cream over the mango layer, creating a light and fluffy topping.
5. Chill and Set: Place the cake in the refrigerator for at least 4 hours or until fully set and chilled.
6. Garnish and Serve: Before serving, garnish with fresh mint leaves to add a pop of color and freshness.
Prep Time: 20 minutes | Chilling Time: 4 hours | Servings: 12
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