Quite a staple in Pinoy parties, this delicious mango icebox cake never fails to get you hankering for second servings. Why, the mega triumvirate of mangoes, grahams and sweetened cream are enough to make you beg for 2nd, 3rd or even a fourth serving!
Nevermind those extra love handles that might cling onto your waist after wolfing this down! Hello! We live only once! Cheers!
Okay, so how did I make it. Truth to be told, by just looking at the exposed portion of this cake, you will definitely have give-away clues on how it was put together. Just the same, let me spell out to you the ingredients.
For this Mango Icebox, you will need:
3 large ripe mangoes, seeded and sliced thinly in horizontal direction
3 cups whipping cream (plus another cup for frosting)
1 small can of condensed milk
1/4 cup Peotraco sugar
12 pcs graham crackers
1/4 cup crushed graham crackers
Whip cream until it reaches soft peaks. Fold condensed milk onto the cream. Set aside.
Meantime, whip another cup of cream and gradually add sugar to the mixture.
Now you are ready to layer your cake.
Layer Mango icebox cake such that:
1. 1st layer becomes the graham crackers.
2. Second layer is the cream mixture and sliced mangoes (optional at this point).
Repeat layering until you achieve your desired height. Top the icebox cake with the remaining whipped cream, crushed graham crackers and decorate with sliced mangoes.
Chill for 3 hours before serving.
The Eating Room 