Authentic Mango Graham Float (Filipino Icebox Cake)
Ingredients
3 large, ultra-ripe mangos, sliced into thin vertical strips
2 cups heavy whipping cream, chilled
1 can (14 oz) sweetened condensed milk, chilled
1 tsp pure vanilla extract
2 packages (approx. 20-24 sheets) honey graham crackers
½ cup graham cracker crumbs (for the top garnish)
Instructions
- Whip the Cream: In a large chilled glass bowl, beat the heavy whipping cream and vanilla extract using a hand mixer or stand mixer until soft peaks form.Â
- Incorporate Sweetener:Â Slowly drizzle in the chilled sweetened condensed milk while continuing to beat gently until the mixture thickens into stiff peaks.Â
- Lay the Base:Â Arrange a single layer of whole honey graham crackers at the bottom of an 8×11-inch rectangular glass baking dish. Break pieces to fit snugly and cover gaps if necessary.Â
- Layer Cream and Fruit:Â Spread â…“ of the whipped cream mixture evenly over the graham cracker base. Arrange a generous layer of the thin Ataulfo mango slices across the cream.Â
- Repeat Architecture:Â Lay down a second layer of graham crackers, followed by another layer of cream and mango slices. Repeat for a third layer, ending with a smooth blanket of cream on top.Â
- Garnish and Set:Â Decorate the top cream layer with a fine dusting of graham cracker crumbs and any remaining decorative mango strips. Cover with plastic wrap and freeze or refrigerate for at least 6 hours (preferably overnight) so the crackers soften into a cake-like texture. Slice and serve chilled.Â
Categories: Desserts
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