Mango Refrigerator Cake (Mango Float)

Equipment

• Electric mixer (handheld or stand mixer)
• 8×8 inch square baking dish or similar size container

Instructions

1. Prepare the Cream Base

1. Chill: Ensure both the heavy whipping cream and the sweetened condensed milk are thoroughly chilled. This helps the cream whip up properly.
2. Whip Cream: In a large, cold bowl, pour in the heavy whipping cream. Beat on medium-high speed until stiff peaks form (the cream should hold its shape).
3. Add Condensed Milk: Reduce the mixer speed to low. Slowly pour in the sweetened condensed milk and the optional vanilla/zest. Mix just until combined and the mixture is smooth and sweet. Do not overmix.

2. Assemble the Cake Layers

1. Base Layer: Spread a very thin layer of the cream mixture on the bottom of your 8×8 inch dish. This prevents the crackers from sliding.
2. Cracker Layer: Arrange a single layer of Graham crackers over the cream. You may need to break some crackers to fill in the gaps.
3. Mango Layer: Cover the crackers with a thin, even layer of sliced fresh mangoes.
4. Cream Layer: Spread about $1/3$ of the remaining sweet cream mixture evenly over the mangoes.