Extra Special Mango Float (Mango Icebox Cake)
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!
Ingredients
- 1 pint (473 ml) whipping or heavy Cream, chilled
- 2 tbsp powdered or icing sugar
- 1/2-2/3 cup sweetened condensed Milk, (taste and adjust to your preferred sweetness)
- 1 cup Mango puree, from ripe fresh mangoes if possible
- 1/2 tsp Vanilla Extract
- Honey, to taste (optional)
- 4 ripe Mangoes, sliced either into cubes or thin strips
- 1 pack Graham Crackers or Digestive Biscuits, as needed
- 6 tbsp sliced Almonds, divided into three parts (2 tbsp each)
- 1 bottle Maraschino Cherries, for garnish
Instructions
- In a mixer beat the cream on high speed until the volume increases and the mixture thickens about 3 minutes. As you beat the cream, slowly add 2 tablespoons of powdered sugar to stabilize it. Stop the mixer and gently stir in the condensed milk, vanilla extract and mango puree. Adding a small amount of Honey is optional. I added honey one time 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 is not necessary. Taste the cream and adjust the sweetness to your liking.
- Assemble the Graham Crackers on the bottom of a 9 x 9 glass baking dish (freezer-safe, if possible). 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 and top layer you can add some Maraschino Cherries for garnish. You can add as many Mango slices as you have available.
- 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. If serving this on the same day - 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 - after freezing it for a couple of hours, just place it in the refrigerator overnight and take out and serve when needed. It should come out nice and easy to slice and will not disintegrate.
Nutrition
Calories: 306kcalCarbohydrates: 37gProtein: 5gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.001gCholesterol: 37mgSodium: 189mgPotassium: 250mgFiber: 2gSugar: 22gVitamin A: 1193IUVitamin C: 25mgCalcium: 84mgIron: 1mg
Tried this recipe?Let us know how it was!