Mango Float Icebox Cake
Mango Float Icebox Cake is a no-bake Filipino dessert made with layers of graham crackers, sweetened cream, and ripe mangoes. It’s creamy, fruity, and perfect for warm days.
- Author: sarra
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (including chilling)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Filipino
- Diet: Vegetarian
- 3 ripe mangoes, peeled and sliced thinly
- 2 cups heavy cream or all-purpose cream, chilled
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract (optional)
- 1 pack graham crackers (about 200g)
- Crushed graham crackers for topping (optional)
- In a mixing bowl, combine the chilled cream and sweetened condensed milk. Add vanilla extract if using. Whip until well blended and slightly thickened.
- In a rectangular dish, layer graham crackers at the bottom, covering the entire surface.
- Spread a layer of the cream mixture over the graham crackers.
- Place a layer of mango slices over the cream.
- Repeat the layers (graham crackers, cream, mangoes) until all ingredients are used, ending with a layer of cream on top.
- Sprinkle crushed graham crackers on top for garnish, if desired.
- Cover and refrigerate for at least 4 hours or overnight until set.
- Slice and serve chilled.
Notes
- Use sweet, ripe mangoes like Carabao or Ataulfo for best flavor.
- You can freeze the cake for a firmer texture, similar to ice cream cake.
- Let the cake chill overnight for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: mango float, icebox cake, Filipino dessert, no-bake cake, mango dessert