We know it’s already mango season when our neighbor starts bringing bags of mangoes to our house. FREE mangoes! We’re lucky to live in a village adorned with mango trees. And we’re lucky that our neighbors are generous to share their fruits! Sadly, there were many mango trees, big and old (including our 20 year-old tree), were annihilated by a typhoon in 2006. So thank you so much, dear friends and neighbors!
Mango season also means summer. I can already feel the hot air blowing in my face! Just look at the photos. I wasn’t able to take many pictures because the pie started to melt as soon as I started shooting! If you only knew how much I panicked lol! I think this was the fastest photo shoot I’ve done so far.
Add to the pressure was my family urging me to shoot quickly as they were already dying to eat. The pie didn’t even lasted for a day. Nothing left to share with my friends.
In my country, the usual mango icebox cake recipe (known as “mango float” or “mango graham cake”) uses sweetened condensed milk. But this time, I made it less sweeter. I just want it to be refreshing. So I swapped the condensed milk with mango-flavored yogurt, mashed mangoes and few teaspoons of brown sugar. The mango pulp & yogurt sweetened the mango cream and made it even tastier. Who wouldn’t love mango-flavored cream?
I also used heavy cream instead of the traditional all-purpose cream to make the mango cream fluffier.
Just like my fave peanut butter-chocolate combo, I love how cashew nuts go well with mangoes. So if you also love them like I do, go ahead and sprinkle chopped cashews as much as you want.
- 6 tablespoons or ¾ stick (84g) unsalted butter, melted
- 1⅓ cups (120g) crushed graham crackers
- ⅓ cup (45g) finely chopped cashews
- 1 cup (250g) chopped ripe mangoes
- ½ cup (4 oz or 125g) mango-flavored yogurt
- 3 teaspoons brown sugar
- 1 cup (8 oz or 240ml) heavy cream, chilled
- ripe mangoes, diced
- cashews, finely chopped
- Mix melted butter and crushed graham crackers in a medium bowl until well combined. Stir-in chopped cashews. Press into the bottom and sides of a 9" pie pan to form a crust. Chill in the freezer for at least 15 minutes or in the fridge for 20 to 30 minutes.
- In a large bowl, mash chopped mangoes using a food processor, blender or fork. Add yogurt and brown sugar. Stir until well combined.
- Using a stand mixer with whisk attachment or electric handheld mixer, whisk the chilled heavy cream in a chilled bowl on low speed for 1.5 to (no more than) 2 minutes or until fluffy with medium to stiff peaks. It may take longer if whisking by hand. Do not over beat.
- Using a spatula, take a little portion of the whipped cream then stir into the mango mixture. Then little by little, gently fold the rest of the whipped cream into the mango mixture just until combined. Do not mix vigorously.
- Pour the mango cream over chilled crust. Cover with foil or cling wrap and refrigerate for 4 hours or overnight. Garnish with diced mangoes and chopped cashews before serving.
Keep leftovers in the refrigerator covered with cling wrap or foil.
You can also use this recipe to make Icebox Cake or Mango Float. Double the recipe as needed then sub graham pie crust with graham cracker sheets.
Also try this browned butter mango blondies: