Mango Float - Filipino Icebox Cake

      I love mangoes, icebox cakes, and Filipino food. I googled "Mango Float" for another recipe that will be posted later this month, assuming I would find info on a soda and ice cream dessert I was working on. And instead, I found this. I was not sorry in the slightest. It was easy, delicious, and I had ripe mangoes on hand!

Mango Float Recipe

1 can sweetened condensed milk

2 c. heavy cream

Pinch xanthan gum (optional)

2 sleeves graham crackers

6-8 large mangoes, chopped

Combine the sweetened condensed milk and heavy cream in a mixer. Beat on low for a minute or two until combined. Turn the speed to high and beat until you have stiff peaks. Just before you are done, add the xanthan gum, and mix for another minute. 

Add a thin layer of whipped cream to the bottom of a small casserole dish. Add a layer of graham crackers to cover the base, top with a half-inch layer of whipped cream, and then spread with some mangoes. Top with another layer of graham crackers and repeat the layers until the dish is full. 

Top with more mangoes, I like to add sliced ones here for the aesthetic. Cover with plastic wrap and refrigerate for at least 6 hours.