Mango Icebox Cake
Summer season is incomplete without this yummy Mango Icebox Cake or Mango Float. Layers of Graham Crackers with Heavy Whipping Cream, Mango Puree, and finally topped with slices of Mangoes, chopped Pistachios, and a cute spring of Mint.
I am so in love with Mangoes! When it's officially the Mango season here and I cannot stop drolling over them. To honor these ripe yellow fruits, I thought of baking this Mango Icebox Cake or as you might know it - Mango Float.
This Icebox cake is one of the best Summer recipes. It's nothing like your typical dessert recipe involving a jargon of complicated steps. This is just layering until it's filled to the rim and them freezing it. Trust me only the tiring part is freezing!
Graham Crackers and Whipped Cream with a fruity layer of Mangoes make for a winsome combination. The best part is that Graham Crackers do not even get soggy! They feel just like a cake. Trust me, if I don't tell you, you will not know the difference! It's seriously that good.
Although I have made Mango Cake before, I like the flavors of Mango when it's raw. I think Baked Mango is kind of boring! It loses out all the moisture and makes it so dull. So, if you see my other Mango desserts like Mango Mousse or Mango Chia Pudding, you'll know how much I love the Pulpy flavors of sweet mangoes which aren't baked yet.
Let's talk about the Taste
This Summer special - Mango Icebox Cake is a genius in flavors. It's got the perfect balance of sweet and sour flavors owing to the whipped cream and Mango pulp. Also, the chopped up Mangoes on top adds to the freshness of this Cake. What I love about this cake is the crust of the graham crackers in between the layers of sweet whipped cream and Fruity Mango Pulp. It just brings out the flavors of this dessert. The Pistachios are literally the best part about this Mango float recipe!
This Mango Icebox Cake has 3 layers of Graham Crackers - one at the base, one in the middle, and one after that There are 3 layers of whipped cream. The first two layers are topped with Mango Puree. The final layer is topped with chopped up Mango slices, chopped Pistachios, and a spring of fresh mint.
How to make Mango Icebox Cake
As you might know, making an Icebox cake is really a cakewalk. It's just a bunch of layering and then you freeze it overnight before you go ahead and cut out its slices.
It's really important to freeze your Icebox cake overnight so that the heavy Whipping cream sticks and the air in it freeze to give shape and structure to your Icebox cake.
So, you start by preparing your Whipped Cream. Throw it in a bowl along with some granulated sugar and beat it with a handheld or stand mixer for 3-4 minutes or until it thickens and begins to form soft peaks. (It's really important to beat your Cream well, as this will help with incorporating more air into your cake and it'll help freeze the cake better). However, be sure to not overbeat the Cream to get a mousse-like thick consistency. It should be soft and pudding-like.
For Mango Puree, just blend Mango cubes in a blender until smooth. You can add sugar if you wish. But I think it'll just make this cake extra sweet, so I do not add any sugar while blending the Mangoes. It all depends on the variety of mango you are using.
So here are the layers!
- Graham Crackers
- Whipped Cream
- Mango Puree
- Graham Crackers
- Whipped Cream
- Mango Puree
- Graham Crackers
- Whipped Cream
- Mango slices
- Chopped Pistachios
Freeze this Icebox cake overnight and cut it into pieces the next day. However, be sure to keep the cake at room temperature for 10-15 minutes, before you cut it out. You do not want to have frozen ice cubes for dessert after all!
Isn't it so easy! It's just a basic layering process, which leads up to this gorgeous Mango Icebox Cake.
Mango Icebox Cake
Ingredients
- 5 Medium sized Ripe Mangoes chopped
- 2 Cup Whipped Cream
- ¼ Cup Granulated Sugar
- 8 full sheets Graham Crackers
- ¼ Cup Pistachios chopped
Instructions
- Chop the Mangoes by removing the skin and the pit. Blend it into a smooth puree and keep aside.
- Take 2 cups of Heavy Whipping Cream along with 1/4 Cup of Granulated Sugar. Beat it with a handheld mixer or stand mixer until it slightly thickens.
- Start layering the cake. First will be a layer of Graham Crackers, followed by a layer of whipped cream and a final layer of Mango Puree. Repeat this process until you reach the top and top with chopped Mangoes and Pistachios.
- Cover the cake with Aluminium foil and freeze it overnight or for 6-7 hours.
- Before you serve this Mango Icebox cake, keep it at room temperature for at least 10-15 minutes, so that it softens considerably and then cut it into slices.
Video
Notes
- You can replace the Graham Crackers with Vanilla Wafers or any biscuits of your choice.
- You can make the Whipped Cream and Mango Puree in advance and store it for 2-3 days.
- Do not overbeat the Whipped Cream. That's the key to a good icebox cake.
Nutrition
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