Mango float
The Filipino icebox cake: sweet whipped cream, ripe mango and graham crackers layered and chilled until it slices like a soft, creamy cake.
- 385 min total
- 25 min hands-on
- Anyone can make this
- Serves 9
- About $1.50 a serving
- 450 calories
- Good the next day
- Vegetarian
Dolly says: Make the full amount. Whatever’s left keeps for tomorrow.
Ingredients
For 9 servings.
- 2 cups heavy cream, cold
- 1 can sweetened condensed milk, 14 oz
- 3 mangoes, ripe
- 12 graham crackers, full sheets
From your pantry
- 1 tsp vanilla extract
Each serving has about 450 calories, 7 g protein, 52 g carbs and 25 g fat, and costs about $1.50 at typical US grocery prices. Both are estimates from what the recipe uses.
Steps
Tap an underlined word for a quick explanation.
Pour the cold cream into a large bowl and until it holds , about 4 minutes by hand.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Soft peaks. Soft peaks are the stage of whipped cream where it holds a shape that slumps over at the tip. It’s light and spoonable, just right for folding into mousse or spooning onto pie.
How you’ll know: Lift the whisk: the cream forms a peak that droops over like a wave instead of standing straight.
Timer: 4 min
Pour in the condensed milk and vanilla and just until it’s thick and smooth again.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
the mangoes and cut the flesh off the pits in .
Peel. Peeling means removing the skin with a vegetable peeler or a small knife. It takes off tough or bitter skins, though potato and carrot skins are fine to leave on unless the recipe insists.
How you’ll know: The color underneath is even all over, with no patches of skin left behind.
Thinly slice. Thinly slicing means cutting slices about an eighth of an inch thick, roughly two coins stacked. Thin slices cook in seconds and soften fast, which quick dishes need.
How you’ll know: A slice bends a little when you hold it by one edge, and slow, steady cuts beat fast ones.
Spread a thin layer of cream in an 8-inch square dish and cover it with graham crackers, breaking them to fit.
Spread a third of the remaining cream over the crackers and top with a third of the mango.
Repeat with two more layers of crackers, cream and mango, ending with mango on top.
Cover and at least 6 hours, until the crackers turn soft and cakey.
Chill. Chilling means putting something in the fridge until it’s cold all the way through. No-bake desserts firm up as they chill, and chilled cookie dough spreads less in the oven.
How you’ll know: It feels cold in the middle, not just on top, and it holds its shape when you cut or scoop it.
Timer: 360 min
Dolly’s tip: For a firmer, ice-cream-like float, freeze it for 4 hours and let it sit 10 minutes before cutting.Cut into 9 squares and serve cold.
Food safety: Food with mayonnaise, dairy, eggs, cooked meat or cream, like dips, salads and cream desserts, can sit out for 2 hours at most, or 1 hour above 90°F. Keep cold food in the fridge or on ice until serving, and hot food at 140°F or hotter.
Plan this in Dollop, and get the grocery list
Dollop picks a dessert for treat night, puts what you need on the week’s grocery list, and walks you through each step.
