Learn how to easily make this delicious and easy mango float icebox cake. It is such a refreshing treat you can easily put together. A perfect summer dessert without having to bake or turn on the stove.
If you choose to chill the cake in the fridge, line the bottom and sides of the pan with parchment paper. I use two parchment papers to overlap. This makes it easier to remove from the pan and to cut the cake neatly
If you choose to freeze the cake, it's okay if you don't line the pan with parchment paper because after freezing the cake, it's easy to make a clean cut because the cake is firm enough
Make sure the mangoes are ripe. 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 whip again for another 30 seconds. Add vanilla pudding mix and vanilla extract and whip until they are firm but be careful not to overwhip as the whipped cream can turn grainy and separate
Layer the cake:
Dip the graham cracker very briefly in milk. This actually helps to soften the crackers a bit and it gives a nice soft cake-like texture later. Line the bottom of the pan with graham crackers sheets. Break the crackers into smaller pieces as needed to cover the base
Spread 1/4 of the whipped cream on top. Use a spatula to smooth the surface. Arrange mango slices on top. spread with another 1/4 of the whipped cream. Cover with another layer of graham crackers that have been dipped in a milk
Repeat this sequence two more times and finish with the whipped cream on top. You can add mango slices on top (I didn't in the video) and cover with graham cracker crumbs
You can chill in the fridge or freeze in the freezer
Freeze the cake in the freezer for at least 2 hours. This gives you an ice-cream-like cake and it's easier to cut too because they are firm.
If you choose to chill in the fridge, chill for at least 6 hours, or best overnight.
When ready to serve, simply cut them into the size you like
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". They can be kept in the freezer for up to one month. Simply thaw for few minutes before serving
You can use any sweet ripe mangoes available in your area. I used honey/ataulfo/champagne mangoes in the video.
You can also use 2 teaspoons of cornstarch instead of vanilla pudding mix, but vanilla pudding mix yield a very sturdy and stable whipped cream and can last for days without turning watery