No-Bake Filipino Mango Float Icebox Cake with Graham and Cream

Chill a mixing bowl and beaters. Whip the cold heavy cream with a pinch of salt until soft peaks form.

Serves 8

Ingredients

• 3 large ripe mangoes, thinly sliced
• 2 cups heavy whipping cream, cold
• 1 can (14 oz) sweetened condensed milk
• 1 teaspoon vanilla extract
• 2 sleeves graham crackers (about 20 crackers)
• 1/4 cup crushed graham crumbs, for topping
• Pinch of salt

Instructions

1. Chill a mixing bowl and beaters. Whip the cold heavy cream with a pinch of salt until soft peaks form.
2. Pour in the condensed milk and vanilla and whip briefly, just until the mixture is thick and holds its shape.
3. Spread a thin layer of the cream mixture in the bottom of a rectangular dish to anchor the crackers.
4. Lay down a single layer of graham crackers, breaking them to fit the corners.
5. Spread over a generous layer of cream, then a layer of mango slices. Repeat the crackers, cream and mango layers until you reach the top, finishing with cream.
6. Fan the prettiest mango slices over the top and dust with crushed graham crumbs.
7. Cover and refrigerate at least 4 hours, ideally overnight, so the crackers soften into a cake-like texture. Slice cold and serve.
8. Mango float, or crema de mangga, is the beloved no-bake centerpiece of Filipino celebrations, especially in the sweltering summer months when turning on an oven is unthinkable. As it chills, the humble graham crackers drink up the cream and transform into tender cake layers, while the fragrant ripe mangoes — the pride of the Philippines — keep everything bright and fresh. It is proof that the most memorable desserts are sometimes the simplest to assemble.

Nutrition (estimated, per serving)

• Calories: 420 kcal
• Protein: 5g
• Fat: 26g
• Carbohydrates: 44g
• Fiber: 2g
• Sugar: 34g
• Sodium: 180mg