This year's CultureMap Austin Tastemaker Awards Best New Restaurant winner is whipping up a no-bake mango float cake to help you cool down just in time for summer. Be More Pacific Kitchen and Bar is bringing you a sweet Filipino flavor that you never knew you needed, with an easy-to-follow recipe and fun video.
Shop with owner and founder Giovan Cuchapin as he grabs all his favorite Whole Foods Market® ingredients to make this creamy dessert. Then follow the steps below to recreate this simple yet elegant dessert.
No-bake mango float cake
4-5 fresh mangoes, ripe
1/2 box graham crackers
2 cups whipped cream
1/2 cup condensed milk
Stand a mango stem-down on a cutting board and place a knife about a quarter of an inch from the widest center line, then cut down to the bottom, using the seed as a guide. Repeat this cut on the other side.
Separate the flesh of the mango from the skin with a large spoon, trying to keep the whole piece intact. Lay the extruded mango flat side down and cut as many quarter-inch slices as possible. Place the slices aside.
Using an electric mixer, beat the whipping cream in a medium bowl for about a minute, then slowly add the condensed milk. Mix until well combined.
Start off with a layer of graham crackers at the bottom of an 8-inch baking dish. Fill the gaps by trimming graham crackers or using leftover crumbs. Spread about a quarter of the whipped cream and condensed milk mix evenly on top of the crackers, followed by a layer of mango slices. Repeat this about three to four times or until you are out of product. For the best presentation, try to end up with the mango slices on the top layer.
Refrigerate the baking dish overnight or in the freezer for a couple of hours to set completely before serving. Enjoy!