Filipino Mango Float
Mango float is the Filipino icebox cake of graham crackers, whipped sweetened cream, and ripe mangoes. No oven, no baking, and it slices clean straight from the fridge.
Servings: 12
Calories: 360kcal
Equipment
- 9x13-inch pan with a lid
- electric mixer or stand mixer
- MIxing Bowl
- Spatula
Ingredients
- 2 cups heavy whipping cream cold
- 14 ounces sweetened condensed milk
- 4 to 5 ripe mangoes diced
- 12 to 16 graham crackers sheets
- 1 teaspoon vanilla extract optional
- Pinch of salt optional
Instructions
- Peel and dice the mangoes, setting aside the best pieces for the top. Keep any collected juice out of the bowl.4 to 5 ripe mangoes
- Whip the cold cream to soft to medium peaks. Pour in the condensed milk gradually, along with the vanilla and salt if using, and mix just until combined and fluffy.2 cups heavy whipping cream, 14 ounces sweetened condensed milk, 1 teaspoon vanilla extract, Pinch of salt
- Line the bottom of the pan with a single layer of graham crackers, breaking pieces to fill the edges and corners.12 to 16 graham crackers
- Spread half the cream mixture over the crackers, all the way to the edges.
- Scatter half the mangoes evenly over the cream.
- Repeat: graham crackers, the rest of the cream, then the rest of the mangoes on top.
- Crush any leftover graham crackers and scatter them around the border. Decoration only, skip if you like.
- Cover and refrigerate at least 6 hours, preferably overnight.
- For cleaner squares, freeze about 1 hour before slicing.
Notes
- The graham crackers go in dry. They soften during the chill by pulling moisture from the cream, so don't soak or soften them first.
- Start with cold cream and a cold can of condensed milk. Warm cream takes longer to whip and can break before it holds peaks.
- Pour the condensed milk in gradually rather than all at once, so you keep the air you just beat into the cream. This is what lets the layers hold their shape when you slice.
- Use fully ripe mangoes. Ataulfo, also sold as honey or champagne, are what I use. Tommy Atkins and Kent work when ripe, though Tommy Atkins runs fibrous. Judge by smell and feel at the stem end, not by color.
- Keeps 1 to 2 days in the fridge before the mango on top starts to brown, or about 1 month in the freezer. Thaw about 1 hour before serving.
- Freezing is optional and comes after chilling, not instead of it. The crackers need the fridge hours to soften.
Nutrition
Calories: 360kcal
