Extra Special Mango Float Mango Icebox Cake Manila Spoon Recipes

MANGO ICEBOX CAKE

Mango Icebox Cake image

Make and share this Mango Icebox Cake recipe from Food.com.

Provided by fawn512

Categories Gelatin

Time 30m

Yield 1 pan

Number Of Ingredients 9

Ingredients

2 cups graham cracker crumbs
3 tablespoons sugar
1/2 cup butter, melted
1 1/2 teaspoons unflavored gelatin
2 tablespoons water
1 (8 ounce) cream cheese, soften
1 (300 ml) can condensed milk
1 (250 ml) heavy cream
2 pieces mangoes, thinly sliced

Steps:

Mix graham crackers and sugar. Pour in melted butter. Spread half of mixture into 8x8 pan. Arrange half of mango slices on top.
Soak gelatin in water for 5min. Microwave for a few seconds until gelatin dissolves.
Beat cream cheese until creamy, then add condensed milk, all purpose cream. Continue beating until smoooth.
Add dissolved gelatin. Mix well.
Pour half of mixture on top of mangoes. Spread remaining crumbs evenly on top. Then pour the rest of cream cheese mixture.
Arrange slices of mangoes for garnish.
Freeze at least 4 hours.

Nutrition Facts : Calories 6589.1, Fat 367.3, SaturatedFat 217.8, Cholesterol 1180.4, Sodium 3738.8, Carbohydrate 737.9, Fiber 4.7, Sugar 652.5, Protein 114.8

MANGO FLOAT RECIPE - (4/5)

Mango float Recipe - (4/5) image

Provided by vlacer

Number Of Ingredients 6

Ingredients

3 pcs Filipino mangoes, chilled and slice into cubed
2 cups cream, chilled
1 cup condensed milk, chilled
1 1/2 cup crushed Graham crackers
5-6 pcs Graham crackers
6 tbsp melted butter

Steps:

. In a 9 in cake pan add the crushed graham crackers. 2. Pour melted butter on top evenly then mix with the crushed graham crackers, mix well then flatten to form the base. Set aside and place in the freezer. 3. Whip the rip him cream and when stiff peaks form gradually add condensed milk, continue to mix in lowest hand mixer setting until combined. 4. Remove the cake pan from the freezer then pour half of the cream mixture and place whole graham crackers to cover the top ready for the next layer. 5. Pour the remaining half of the cream mixture then top it with cubed mangoes. Cover cake pan with cling wrap and set aside in the refrigerator for 24 hours. 6. For even better result, place in freezer 2-3 hours before serving, it will be something like a cross between cake and ice cream cake.

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