Mango Royale | Icebox Cake | Mango Float

Описание: Mango Royale with delicious layers of sweetened cream, graham crackers, and Manila mangoes. This refrigerator/icebox cake is easy to make, no-bake, and so creamy and delicious!

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How to Make Mango Float Icebox Cake

✅Ingredients

2 cups heavy cream, very cold
1 can (14 oz) condensed milk, chilled
6 Manila mangoes, peeled and cubed
18 pieces graham crackers, (about 3 inches in length)
If Using Mango Puree
2 Manila mangoes, peeled and finely chopped
1/2 cup sugar

✅Instructions

Line 8 x 8 baking dish with parchment paper, leaving about a 1-inch overhang on all sides. Set aside.

In a bowl, combine heavy cream and condensed milk. Using a hand mixer on low speed, whip the mixture until it reaches firm peaks.

Gently fold in half of the diced mangoes, making sure not to deflate the whipped cream.

Arrange one layer of graham crackers on the bottom of the prepared dish. Spoon 1/3 of the cream mixture on crackers and spread to cover.

Arrange another layer of graham over the cream. Spoon and spread 1/3 of the cream mixture. Repeat with another layer of graham crackers. Spoon and spread the remaining 1/3 of the cream mixture on top of the crackers.

Arrange the remaining diced mangoes on top of the cream.
Cover tightly with plastic film and refrigerate overnight. Or freeze for about 4 to 5 hours until firm.

To serve, lift cake from pan using parchment paper overhang as support and transfer onto a serving platter. Cut into serving portions.

If Using Mango Puree
In a saucepan over medium heat, combine mangoes and sugar. Bring to a boil, stirring occasionally, until sugar is dissolved and the mixture is very thick.

Transfer to a bowl and allow to cool completely.
Gently fold mango puree into the whipped cream, making sure not to deflate.

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