Peach Mango Float Cake
Whether it’s for the holiday season or a warm sunny day, the Peach Mango Float Cake is a sweet, indulgent treat perfect for any time of year! Inspired by the peach mango pie from the “big bee,” we’ve created our own version of a float cake that is simply delicious and uses ingredients readily available year-round. While our recipe calls for canned fruit, if mangoes are in season, I highly recommend using fresh ones for an even better flavor!
Ingredients:
4 cups heavy whipping cream
½ cup condensed milk
1 can sliced peaches, drained and cubed
1 can sliced mangoes (or fresh ripe mangoes), drained and cubed
½ tsp cinnamon
Graham crackers
Instructions:
Using an electric mixer with a whisk attachment, whip the heavy cream on medium-high speed until it forms medium peaks.
Reduce the mixer speed to low-medium. Slowly drizzle in the condensed milk and gently incorporate it into the whipped cream. Taste as you go to adjust for your preferred sweetness level. Once you’ve achieved the desired sweetness, return the mixer to medium-high speed and whip until stiff peaks form.
In a separate bowl, combine the cubed peaches, mangoes, and cinnamon.
In a 9x9-inch baking dish, layer graham crackers to cover the bottom of the dish. Evenly spread about 1 cup of whipped cream over the graham crackers. Top the whipped cream layer evenly with the peach-mango mixture.
Repeat the layering process with another layer of graham crackers, whipped cream, and peach-mango mixture. Continue layering until the dish is full, finishing with a peach-mango layer on top.
Place a few graham crackers in a small plastic bag and crush them into crumbs. Set aside for topping.
Refrigerate or freeze the float cake overnight.
Just before serving, sprinkle the graham cracker crumble on top for a nice, crunchy texture.
Serve chilled or frozen. Enjoy!
