Learn how to easily make this delicious and easy mango float icebox cake. It is such a refreshing treat you can easily put together with only 4 ingredients. No gelatin.
Mango is in season and the weather has warmed up quite a bit and mango icebox cake seems to be just what we need right now. It is incredibly easy to put together. You don’t need to turn on the oven in this hot weather PLUS… it’s cooling!
What is icebox cake anyway?
Icebox cake is such an old American classic. It was so popular back in the 20s and 30s when “icebox” was first introduced. I guess it’s equivalent to our modern-day refrigerator 🙂 Icebox cake is usually made with just a few ingredients such as whipped cream (sometimes Instant pudding), wafers/crackers/biscuits/ladyfingers of some sorts, fresh fruits and then the cake is set in the refrigerator before serving.
What is mango float icebox cake (Mango Royale)?
This is an adaptation of the classic icebox cake and it’s popular in the Philippines. It is also known as Mango Royale, Mango refrigerator cake, Mango Graham Float. The mango used in the Philippines is Carabao mango, which is awesomely sweet and with amazing flavor and widely available in Southeast Asia. I, of course, do not have access to this wonderful carabao mango and has to settle with whatever we have here, but the mango float icebox cake still turned out really good
The recipe rundown
Taste: refreshing, not cloyingly sweet and rich
Texture: creamy
Level: easy
Pros: have I mentioned easy? and only 4 ingredients? and flexible?
Cons: they don’t keep for too long. It tastes best the first 2-3 days, after that it gets kinda soggy
How to easily make mango float icebox cake
1. Line the bottom and sides of the pan with a parchment paper. I use two parchment paper to overlap
2. Peel the mango. Use a very sharp knife to slice each side just past the seed. You don’t want to get too close to the seed as it gets very fibrous. Then cut into 1/4 inch thick slices. Set aside
3. Please make sure the whipped cream has been chilled in the fridge before whipping. Whip the heavy cream over medium speed until thickened and creamy and just hold a very soft peak. DO NOT whip until stiff
4. Gently fold in condensed milk and mix with a spatula. Cover and chill in the fridge while you prepare other things
5. Line the bottom of the pan with graham crackers sheets. Break the crackers into smaller pieces as needed to cover the base
6. Spread 1/3 of the whipped cream on top. Use a spatula to smooth the surface.
7. Arrange mango slices on top (I could’ve done a “neater” job here LOL)
8. Cover with another layer of graham cracker sheets,
9. Then another 1/3 of the whipped cream followed by mango slices. Cover with another layer of graham cracker sheets, then the last 1/3 of the whipped cream and then decorate with mango slices on the last top layer. You get the idea! Garnish with crumbles of graham crackers on top
10. Chill in the fridge for at least 4 hours. Then I lift it out from the pan onto a serving platter and put it in the freezer for about 30 minutes. This makes the cake firm enough to slice when I ready to serve, otherwise, it’s too soft to cut
Variations
Fruits: You can swap out the mango and use other fresh fruit such as berries, bananas, kiwi, etc.
Vegan version: You can use store-bought vegan whipped cream
Sweetener: Instead of condensed milk, you can whip the heavy cream with icing sugar
Did you make this mango float icebox cake recipe?
I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
Easy No-Bake Mango Float Icebox Cake
Ingredients
- 4 fresh mangoes
- 500 heavy whipped cream
- 100 gr condensed milk
- 1 pack graham crackers or digestive biscuits of your choice
Instructions
- Line the bottom and sides of the pan with a parchment paper. I use two parchment papers to overlap
- Peel the mango. Use a very sharp knife to slice each side just past the seed. You don't want to get too close to the seed as it gets very fibrous. Then cut into 1/4 inch thick slices. Set aside
Prepare the whipped cream:
- Please make sure the whipped cream has been chilled in the fridge before whipping. Whip the heavy cream over medium speed until thickened and creamy and just hold a very soft peak. DO NOT whip until stiff
- Gently fold in condensed milk and mix with a spatula. Cover and chill in the fridge while you prepare other things
Layer the cake:
- Line the bottom of the pan with graham crackers sheets. Break the crackers into smaller pieces as needed to cover the base
- Spread 1/3 of the whipped cream on top. Use a spatula to smooth the surface. Arrange mango slices on top. Cover with another layer of graham cracker sheets, then another 1/3 of the whipped cream followed by mango slices. Cover with another layer of graham cracker sheets, then the last 1/3 of the whipped cream and then decorate with mango slices on top. Garnish with crumbles of graham crackers on top
Chill in the fridge then in the freezer:
- Chill in the fridge for at least 4 hours. Then I lift it out from the pan onto a serving platter and put it in the freezer for about 30 minutes. This makes the cake firm enough to slice when I ready to serve, otherwise, it's too soft to cut
Serving:
- When ready to serve, simply cut them into the size you like
Storage:
- Loosely cover it and store in the fridge for up to 3 days. They are best consumed within this time period. Any longer and they may get "soggy"
