Mango Float with Cheesecake Sabayon (No-Bake)

As the great Filipina drag queen Marina Summers says, "It's Summer time." It's getting hot out there, babes and I refuse to turn my oven on this season. Mango "Gray-hum" (graham) Float or Crema de Mangga is a popular refrigerator cake or icebox cake in The Philippines. This is my version of Mango Graham Float. I felt like the original was missing a decadent, mousse-like layer of cheesecake and Sabayon. When I went to Italy, Zabaglione or Sabayon (in French) was a very popular flavor option in many pastry shops and I'm obsessed with it. I folded in cream cheese to give it a mousse like texture and cheesecake flavor. SO delish! This one extra step may take just a few more minutes, but it's SO worth it and totally elevates this dessert. You gotta' try it! This'll definitely float your boat.

Mango Float with Cheesecake Sabayon

By Greggy Soriano

Preparation Time: 50 minutes

Cooking Time: 5 minutes

Total Preparation and Cooking Time: 55 minutes

Yield: 1- 12”x12” pan (16-20 servings)

Ingredients:

For Sabayon

4 egg yolks
¼ cup muscovado sugar (white sugar can be used)
8 oz. cream cheese, room temperature
4 Tbsp. (60g) butter, room temperature
½ tsp salt
1 tsp. best quality vanilla extract
1 Tbsp. rum (optional)

For Chantilly Cream:

2 ½ cups Heavy Whipping Cream, cold
1 Tbsp. honey
1 tsp. best quality vanilla extract

Other Ingredients for Layering:

8-10 ripe mangoes
2 packs honey graham crackers
1 cup milk of choice: evaporated, whole, almond etc. mixed with 1 Tbsp. honey
½ cup crushed grahams (for topping)

Directions:

Slice mangoes about a ¼” each slice, cover and set aside in the refrigerator.
In a heatproof bowl, add egg yolks, salt, and sugar.
Place bowl on a low simmering sauce pot and whisk vigorously until mixture thickens and turns pale yellow. Temperature of mixture should be very warm to touch. Remove heat and avoid it from curdling. Best if placed on an ice bath.
Add vanilla extract and rum (optional). Beat with a stand mixer or hand mixer until mixture cools down. When mixture has cooled down, add room temperature cream cheese, butter and continue to beat.
Cover with plastic wrap directly on sabayon to avoid a skin from forming and place it in the refrigerator to chill.
In a separate bowl (preferably chilled), add heavy whipping cream, honey and vanilla extract. Whip until it reaches medium stiff peaks. Avoid overwhipping.
Prepare mise en place on your counter space- ready for layering. You need the Sabayon, Chantilly Cream, mangoes, graham crackers, milk + honey mixture, and crushed graham crackers.
In a cake pan or casserole dish, create your layers. Start with a layer of milk + honey soaked graham crackers (dip for 1 second), then a layer of mangoes, layer or Chantilly Cream, then a layer of soaked graham crackers, then Cream Cheese Sabayon, mangoes, and repeat the layers. Top with Chantilly Cream, and crushed graham cracker crumbs.
Refrigerate overnight or for at least 6 hours. It's also a great frozen treat if you place it in the freezer as well! I'm personally #teamfreezer Serve and enjoy!

Hope you enjoy this recipe! Be sure to take pics/videos or your beautiful creation and tag or stitch me on my social media!

Muah x 1,000...

Greggy

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Oh, and be sure to purchase full recipes in my e-book The Fil-Am Foodie. These are all the recipes from some of my most viral videos on TikTok and Instagram. Thanks so much for your support! xX