Mango Royale
No-bake Mango Float is so easy to make, and no oven necessary. With sweetened cream and intense mango flavor, it's sure to be a crowd favorite!
- Prep time
- 20 min
- Cook time
- Not listed
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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) and more for garnish
- 2 Manila mangoes, peeled and pureed
- 1/2 cup sugar
Instructions
- 1
Line 8 x 8 baking dish with parchment paper, leaving about a 1-inch overhang on all sides. Set aside.
- 2
In a bowl, combine heavy cream and condensed milk. Using a hand mixer on low speed, whip mixture until it reaches firm peaks.
- 3
Gently fold in half of the diced mangoes, making sure not to deflate the whipped cream.
- 4
Arrange one layer of graham crackers on bottom of prepared dish. Spoon 1/3 of cream mixture on crackers and spread to cover.
- 5
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 remaining 1/3 of the cream mixture on top of crackers.
- 6
Arrange the remaining diced mangoes on top of the cream and garnish with crushed graham crackers.
- 7
Cover tightly with plastic film and freeze for about 4 to 5 hours until firm.
- 8
To serve, lift the cake from the pan using parchment paper overhang as support and transfer onto a serving platter. Cut into serving portions.
- 9
If Using Mango Puree
- 10
In a saucepan over medium heat, combine mangoes and sugar.
- 11
Bring to a boil, stirring occasionally, until sugar is dissolved and the mixture is very thick.
- 12
Transfer to a bowl and allow to cool completely.
- 13
Gently fold mango puree into the whipped cream, making sure not to deflate.
- 14
Use the cream mixture in assembling the cake.