Easy Mango Float Icebox Cake Dessert
A delightful, no-bake treat that features layers of sweet mango, creamy filling, and crunchy graham crackers, perfect for any occasion.
Ingredients
For the creamy base
- 2 cups Heavy Cream Whipped to soft peaks
- 1 cup Sweetened Condensed Milk Adds a luscious texture
- 2 tablespoons Lime Juice Contributes a refreshing zing
For the layers
- 3 cups Ripe Mangoes Fresh and juicy, sliced
- 1 package Graham Crackers Provides crunchy texture
- 1 cup Toasted Coconut Flakes Adds a nutty flavor
- 1/2 cup Chopped Nuts Your choice for extra crunch
Instructions
Preparation
- Chill mixing bowl and beaters in the freezer for about 10 minutes.
- Once chilled, pour heavy cream into the bowl and whip using an electric mixer until soft peaks form.
Combine and Layer
- In a separate bowl, combine sweetened condensed milk and lime juice. Stir until fully mixed.
- Gently fold the creamy mixture into the whipped cream.
- In a rectangular baking dish, layer graham crackers, creamy mixture, and sliced mangoes. Repeat until all ingredients are used, finishing with creamy mixture on top.
Top and Chill
- Sprinkle the top with toasted coconut and chopped nuts.
- Cover with foil and chill in the refrigerator for at least 4 hours.
Serve
- Slice the dessert and serve cold.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For a lighter version, consider low-fat whipped cream or substituting with Greek yogurt. Other fruits like strawberries or blueberries can also be used.