NO BAKING required for this fruity-licious Filipino chilled dessert. Juicy mangoes float on yummy mango-flavored whipped fresh cream then garnished with red cherries and studded with almonds for extra crunch. This superb Mango Icebox Cake is summer's tropical delight but is also perfect for Christmas and New Year!
In a mixer beat the cream on high speed until the volume increases and the mixture
thickens about 3 minutes. Stop the mixer and gently stir in the condensed milk. Add the vanilla extract and mango puree and gently stir just until mixed in. Adding a small amount of Honey is optional. I added it because the mangoes I had were sweet-tart so to balance it out I mixed some honey. I believe the small amount of honey made a difference in the taste, too. If your mango is already sweet it may not be necessary. Taste the cream and adjust the sweetness to your liking.
Assemble the Graham Crackers on the bottom of a 9 x 13 glass baking dish (has to be freezer-safe). Fill in the gaps with smaller pieces.
Spread 1/3 of the cream mixture on top of the Graham crackers. Arrange the mango slices on top of the cream. You can arrange them however you want to. Sprinkle with about 1/3 of the sliced Almonds.
Repeat the process twice. For the third layer you can add some Maraschino Cherries for garnish. You can add as many Mango slices as you have available. Sprinkle with the remaining sliced Almonds.
The next step is very important. Whether you are serving it in a few hours or the next day – you need to chill it properly. Immediately after assembling the dish, cover it with plastic wrap and place it in the freezer for at least an hour – preferably 2 hours. This will help set the cream. Transfer to the fridge and chill for another 1-2 hours and then serve. If serving it the next day then, after freezing it, just place it in the refrigerator overnight and take out and serve when needed. It should come out perfect and easy to slice and will not disintegrate.