Mango Float, or Mango Icebox Cake, is right up there with fruit salad as one of the beloved Filipino desserts. So it’s crazy that I’d never had this dessert until I shot this video. Like I said, crazy, right? This is a sweet that my Bin likes very much and so he watched me with hawk-like eyes when I was testing this recipe. I wanted to upgrade it somehow so I stirred white chocolate into the whipped cream and added macadamias for crunch – because macs go so well with mangoes. I like this version even more than the original. Try it! The full recipe is below.
I hope you enjoy this video, it might be one of my very last recipe videos since people don’t seem to be too interested in them. Always here if you have questions or suggestions! Please tag me @dessertcomes1st.
Mango Macadamia Icebox Cake with White Chocolate Whipped Cream
For the whipped cream:
100 grams white chocolate, finely chopped
1 1/2 cups cold heavy cream, divided
Place the chopped white chocolate in a heatproof bowl. Set aside. In a microwave or over the stove, bring 1/2 cup of the cream to a boil. Pour the hot cream over the white chocolate and let it sit for a few minutes. When you can see that the chocolate is almost melted, stir the mixture gently with a spatula until smooth. Let the chocolate sit until it reaches room temperature then refrigerate until cool.
In the bowl of a stand mixer fitted with the whisk attachment, beat the remaining 1 cup cream just ’til it holds soft peaks. Crank the mixer to high speed and add the chilled white chocolate mixture all at once. Continue to beat just until the mixture holds firm peaks. Transfer the cream to a bowl, press a piece of plastic wrap gently against the surface and refrigerate for at least 2 hours or use immediately.
For the Mango Float:
2 large ripe mangoes, diced
prepared white chocolate whipped cream
1 pack graham crackers
¾ -1 cup macadamias, chopped
Optional: 1-2 large mangoes, flesh scooped into balls for garnish or crushed graham cracker crumbs
Prepare an 8×8 glass baking dish or similar container and set aside.
Peel the mangoes and dice the flesh. Don’t throw away the seed, scrape the flesh and chuck it in with the rest of the mangoes.
Now eyeball the whipped cream mixture and mentally divide it into 3 parts, so we can have a 3-layer mango float. Now we smear and stack the float!
Arrange the graham crackers in the baking dish, laying them flat. Trim the crackers if needed.
Spread 1/3 of the cream mixture over the crackers and spread evenly.
Scatter 1/3 cup of macadamias over the cream layer.
Top with 1/3 of the diced mango.
Place another layer of graham crackers and repeat the process until you have 3 layers, end with the cream.
Decorate top of float with the mango balls if desired or crushed graham cracker crumbs.
Chill for at least 12 hours or overnight to set completely before serving.