Mango float, or mango royale, is a beloved Filipino icebox cake that consists of layers of graham crackers, sweetened whipped cream and fresh mango.
Ingreadient
- 9 graham cracker sheets
- 1 cup heavy whipping cream, chilled
- ¼ cup sweetened condensed milk (from 1 [14-ounce] can)
- 2 (14 ounces total) Carabao mangoes or 1 (14-ounce) Tommy Atkins mango
- 1 cup warm water
- ⅛ cup honey
- 2 tablespoons chamoy (such as Tajín)
- Chili-lime seasoning (such as Tajín)
- Dried mango slices (optional)
Direction
- Process graham crackers in a food processor until fine crumbs form, about 30 seconds. Set aside.
- Beat whipping cream in a large bowl with a hand mixer on medium-high speed until soft peaks form, about 2 minutes. Add condensed milk; beat until stiff peaks form and mixture is fully combined, 1 to 2 minutes. Place bowl of whipped cream in refrigerator until ready to use.
- Peel and cut mangoes into 1/4-inch cubes, and place in a medium bowl. (You should have about 1 1/2 cups of mango cubes for the floats.)
- Whisk together warm water and honey in a small bowl until honey is dissolved. Pour over mango cubes in a medium bowl, and let stand for 30 seconds. Pour through a fine mesh strainer; set mango cubes aside. (This step helps slow the process of the fruit turning brown.)
- Place 1/2 tablespoon graham crackers in bottom of each of 18 (3-ounce) mini shooter cups. Layer each with 2 teaspoons whipped cream and 2 teaspoons mango cubes. Top each with 1/2 teaspoon chamoy and a sprinkle of chili-lime seasoning. Chill until cold and whipped cream is firm, at least 30 minutes or up to 12 hours.
- For a garnish, you can use dried mango slices cut into flower shapes using 7- x 3- x 2-inch cookie cutters. Using kitchen scissors, cut a 1/4-inch slit between 2 petals to be able to attach each flower onto the rim of your shooters.
