MANGO GRAHAM CAKE – FILIPINO MANGO FLOAT (VIDEO RECIPE)

 First of all, what is mango graham cake? It’s simply a mango refrigerator cake or an icebox cake.

It’s also sometimes called a mango float in the Philippines. Don’t ask why. I tried to find the answer and there is nothing definitive.

Ingredients

Metric

▢2 cups heavy cream see notes

▢2-4 tbsp condensed milk to taste, see notes

▢Graham crackers see notes

▢flesh from 3-4 ripe mangoes cubed, see post to see how to cut mangoes

Instructions

Using a handheld electric mixer or a stand mixer fitted with the whisk attachment, whip 2 cups of heavy cream on medium-high speed until soft-medium peaks.

Switch to low-medium speed and drizzle the condensed milk a little at a time. Add more until you get the sweetness you want. Once you're satisfied, switch back to medium-high speed and beat until smooth and stiff.

Place a layer of graham crackers at the bottom of a deep 8×8 baking dish. Evenly spread a heaping cup of cream on top of your graham crackers. Then put a layer of diced mangoes on top of that.

Repeat by covering the mangoes with graham cracker cookies. Be sure to cover the entire layer; cut the cookies to fit. Then cover with another layer of cream and top with more mangoes.

You now have two options: you can either (1) freeze or (2) chill the cake in the fridge overnight. Freezing will result to a more ice cream cake-like end product which you would have to thaw several minutes before serving. Chilling will result to a creamy, ready-to-eat cake out of the fridge (see notes).

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