This FILIPINO MANGO FLOAT CAKE is a Filipino version of ice box cake and it's famous as potluck recipe for parties. Replace the mango with different fruits.
Prep Time 15mins
Cook Time 30mins
Total Time 45mins
1box graham crackers
1cupHeavy Whipping Cream
1cupSweetened Condensed Milk
Peel the ripe mango and slice into half. Cut the mango lengthwise and set aside.
Place 1 cup of whipping in the large bowl. Using a hand mixer or s stand mixer, mix the cream until soft peaks - the idea is to double the size of the whip cream.
When the whip cream has doubled, add in 1 cup of condense milk and mix until incorporated. You can add more condensed milk according to your liking. I sometimes just pour 1 can of the condense milk in the mixture and it is still really good.
ASSEMBLE THE MANGO FLOAT CAKE:
Place 9 x 9.5 baking pan in a flat surface and line graham cracker at the bottom.
Spread about 1 cup of the whipped cream and top[ it with the sliced the mango. Continue layering with Graham Crackers, whipped cream, mango.
On the top, you can either decorate the mango float with crushed graham crackers or left over mango.
Cover mango float with cling wrap and refrigerate overnight.
If you use Broas or Lady finger for your mango float, make sure to dip it with milk to soften the Lady finger.