Hello everybody! That is Patricia from the SOS staff. Now that it’s nearly June, we’re about to enter my favourite season, mango season! That is the time of the yr the place most mango varieties ripen and develop into broadly out there. It additionally implies that I get to make my favourite icebox cake that requires candy yellow mangoes.

Right here’s my favourite icebox cake recipe that could be a twist on the basic Filipino dessert, Mango Float. As a substitute of the standard heavy cream, I substituted it with coconut cream for that further nutty taste.

You’ll want:

Ripe yellow mangoes
Coconut cream
Condensed milk (or your alternative of sweetener)
Graham Crackers
Crushed graham crackers
A sq. or rectangle baking dish

Steps:

1. In a bowl, whisk coconut cream and your sweetener collectively. Regulate to style.
2. Slice the mangoes into skinny and even strips
3. Line your baking dish with the graham crackers, fill the gaps by trimming the crackers
4. Evenly coat the primary layer with cream combination and prime it with the mango strips. Be certain the entire cream layer is roofed with mangoes.
5. Place one other layer of graham crackers and repeat steps 3-Four and ending with the layer of cream combination.
6. Mud the highest layer with crushed graham crackers.
7. Let it sit in your fridge for a minimum of an hour. Greatest served chilled or barely frozen.