Frozen Mango Float (Filipino Icebox Dessert) Recipe
Prep Time:
4 hours, 45 minutes
Cook Time:
Servings:
8 Slices
Ingredients
  • 3 ripe mangoes, divided
  • 1 pint heavy cream
  • 1 (14-ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract or vanilla bean paste
  • ½ teaspoon kosher salt
  • ½ fresh lime
  • 16 graham cracker sheets (plain or cinnamon)
Directions
  1. Line a 9 x 5-inch loaf pan with parchment paper or plastic wrap; set aside.
  2. Peel, cut around the pit, and thinly slice one mango.
  3. Fan slices of mango into the loaf pan in a fun pattern.
  4. Peel, cut around the pit, and roughly chop one mango.
  5. Transfer the mango pieces to a small food processor or blender and puree until smooth. You should have about ½ cup puree. Set aside.
  6. Peel, cut around the pit, and dice the remaining mango into small cubes. Set aside.
  7. In a stand mixer fitted with a whisk attachment (or with a handheld mixer), whip the heavy cream to soft peaks.
  8. Add the condensed milk, vanilla, and salt, and whip to medium peaks.
  9. Transfer half of the whipped cream mixture to a bowl and fold in mango puree and the zest of half a lime.
  10. Spoon half of the whipped mango mixture over the sliced mango in the loaf pan and spread evenly to coat.
  11. Top with 4 sheets of graham crackers, trimming with a sharp knife if needed to fit tightly into the pan.
  12. Top evenly with half of the vanilla whipped cream mixture.
  13. Sprinkle evenly with half of the diced mango. Reserve the remaining mango in the refrigerator.
  14. Top with another layer of graham crackers, then the remaining whipped mango mixture, another layer of graham crackers, and another layer of vanilla whipped cream mixture.
  15. Finish with a final layer of graham crackers, and wrap tightly. Freeze at least 4 hours or overnight.
  16. Invert the loaf pan onto a serving plate and remove the parchment paper (or plastic wrap).
  17. Mix the remaining diced mango with the juice of ½ lime.
  18. Top the mango float with diced mango, lime peel, toasted coconut flakes, and/or fresh mint leaves as garnish, if desired.
  19. Let stand at room temperature 10 minutes before slicing, or keep frozen until ready to serve.