Mang float is an easy icebox cake recipe made with layers of graham crackers, thick layers of cream, and condensed milk with fresh ripe mangoes in between.
If using table cream (all-purpose cream): remove from the can and place in a large mixing bowl. Stir with a whisk to smoothen. Cover with a cling wrap and refrigerate overnight.If using whipping cream: chill the large mixing bowl and whisk 30 minutes before making the graham cake. Keep the cream chilled in the refrigerator.
Cut the Mango (watch the video)
Slice each side of the mango just past the seed. Scoop the flesh with a large spoon or take a small glass cup and use the rim to scoop out the mango. Slice into strips or cut into small cubes. Transfer to a plate and refrigerate while making the cream.
Cream
If using table cream (all-purpose cream): Add condensed milk to the chilled table cream. Whisk until combined.If using whipping cream: Pour cream in the chilled mixing bowl. Beat with an electric mixer on medium-high speed until medium peaks form, around 3 minutes. Pour condensed milk and beat until just combined. Taste and adjust condensed milk as needed on preference. DO NOT OVERBEAT. Give the mixture a final stir with a rubber spatula.
Assemble
Spread a very thin layer of the cream onto the bottom of a deep rectangular or square baking dish ( I used a 10"x 7" dish), then place a single layer of the graham crackers on top. Spread a heaping cup of cream then place layers of slice mangoes, then another layer of cream then graham.
Repeat the process until you have 3 to 4 layers. Spread a final layer of the cream and mangoes on top.
Chill or Freeze
Cover with plastic wrap and refrigerate for 6 hours or overnight. To freeze, chill for 4 hours then transfer in the freezer to set overnight. Slice when ready to serve.
Notes
Optional step: Dip the crackers in evaporated milk or fresh milk before layering. This will quickly soften the crackers and reduce chilling time.