I can’t explain it but Choco Pies just taste better than Moon Pies. Although they’re identical in their description of being round snack cakes filled with a marshmallow layer and enrobed in a chocolate glaze, Moon Pies were invented in Tennessee in 1917 and Choco Pies are the Korean variety. There’s a huge power struggle between Orion and Lotte who both produce their own Choco Pies (the former being the first to introduce them to the market), but I will remain neutral in saying that I’ve enjoyed my fair share from the two companies. I truly loved these these little snacks as a kid. Even when I used to work right by K-Town in Manhattan, I would frequent the H Mart in pursuit of bright red boxes of Choco Pies during my lunch breaks. This is me in my early and mid-20s y’all!
Will I ever turn down a Choco Pie? Probably not. They’re just the perfect snack. When I was developing this recipe for the Valentine’s Day PASALUBONG treat boxes, I was enamored with the idea of marrying the flavors of one of my favorite Filipino desserts with the iconic Choco Pie. A mango float is an icebox cake that combines layers of graham crackers, cream and fresh mango slices. A big challenge with the PASALUBONG boxes is that refrigerated desserts are harder to store in mass quantities in my fridge and they don’t always transport well. However, translating the flavors in a Choco Pie felt both feasible and equally delicious.
The mango nectar used in the marshmallow centers helps to evoke the creamy and fruity flavors of the mango float. Not to mention, having a fluffy, moist graham cracker cake to sandwich that marshmallow layer is such a decadent experience in a compact form! Last, but not least, I had to figure out what to use for a chocolate glaze that hardens. I love this recipe by Burnt Apple because it delivers on taste and texture! I also appreciate that I can use this glaze when I’m running short on time to properly temper chocolate and only have cocoa powder on hand.
When I first tested this recipe, I was struggling with using a melted white chocolate-vegetable oil mixture to coat the Choco Pies. Not only was the heating in the microwave so uneven that there were unintended lumps of unmelted chocolate in the bowl, it was also way too sweet. When it was treat box weekend, I had to nix the white chocolate altogether. You might notice this layer in the recipe photos, but I had really good lighting that day I was doing this test and I didn’t have time to do more photos later on. SORRY!
Otherwise, this mango float choco pie is a great project bake to do when you want to experiment with new flavors and a variety of baking techniques. The chocolate glaze part can be kind of messy, but that’s all part of the fun!!! Do you have any favorite Choco Pie flavors? Comment below with your go-tos.
Mango Float Choco Pies
Ingredients
For the Graham Cracker Cake:
- 1 cup all-purpose flour
- 3 cups graham cracker crumbs from about 40 squares
- 5 teaspoons baking powder
- 1 cup unsalted butter, softened
- 1 ½ cups white sugar
- 4 eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups buttermilk, at room temperature
For the Mango Marshmallow *Makes enough for 28 choco pies
- 1/4 cup vegetable oil, for brushing the pan & the top of the marshmallow layer
- 3 (.75 oz) envelopes unflavored Knox gelatin
- 1 ¼ cups chilled mango nectar, divided
- 1 ½ cups white sugar
- 3/4 cup light corn syrup
- 2-3 drops orange food coloring
- 1/8 cup powdered sugar
- 1/2 tablespoon cornstarch
For the Chocolate Glaze:
- 6 tablespoons unsalted butter, melted
- 6 tablespoons vegetable oil
- 6 tablespoons unsweetened cocoa powder
- 6 tablespoons hot water
- 3 cups powdered sugar, sifted
- 1 ½ teaspoons vanilla extract
Instructions
For the Graham Cracker Cake:
- Preheat oven to 350° F. Line two 9×13 cake pan with parchment paper and grease with nonstick spray.
- In a small bowl, whisk together the flour, graham cracker crumbs, and baking powder and set aside.
- In a large bowl or the bowl of a stand mixer, cream together the butter and sugar until pale and fluffy on medium-high speed.
- Add the eggs, one at a time, beating well between each addition.
- Mix in the vanilla extract.
- Add the flour mixture and the buttermilk, alternating between each and beginning and ending with the flour mixture. Make sure to scrape the bowl in between mix-ins.
- Pour batter evenly into the prepared pans. Bake for about 15 minutes (or until golden brown and starting to pull away from the sides of the pans).
- Cool in the pans for at least 15 minutes, then turn out onto a rack to cool completely. Cut out 28 total rounds using a 2.5-inch circle cookie cutter.
For the Mango Marshmallow:
- Cover a 12×18 baking pan with plastic wrap. Brush the plastic wrap with vegetable oil.
- In the bowl of a stand mixer, sprinkle gelatin over 1/2 cup nectar.
- In a large heavy saucepan, combine sugar, corn syrup and remaining nectar. Bring to a boil, stirring occasionally. Cook, without stirring, over medium heat until a candy thermometer reads 240°F (soft-ball stage).
- Remove from heat; slowly drizzle into gelatin, beating on high speed. Continue beating until very stiff and doubled in volume, about 10-12 minutes. Immediately beat in orange food coloring. Spread into prepared pan. Lightly brush the tops of the marshmallow with oil and then cover with plastic wrap. Let cool at room temperature 6 hours or overnight.
- Mix the powdered sugar and cornstarch together in a bowl. Mix until thoroughly combined.
- Dust a small cookie cutter (2.5") with powdered sugar and cornstarch mixture, and cut out 14 marshmallow rounds (you will have extra marshmallows). Set rounds aside on a large piece of parchment paper.
For the Chocolate Glaze:
- Mix together all your ingredients in a large bowl. Stir until smooth. Add additional hot water (1-2 teaspoons at a time) to thin if needed.
- As glaze cools it will begin to thicken and harden. To keep at the same consistency, you may need to add in an additional 1-2 teaspoons of hot water at a time to thin and keep in its original form.
For Assembly:
- Lay out the cake rounds onto a baking sheet, pairing 2 cake rounds together and placing a marshmallow in the middle to create a sandwich. You will end up with 14 sandwiches.
- Line a 12×18 baking sheet with parchment paper. Place a cooling rack on top.
- Line up the cake sandwiches on the cooling rack and pour the chocolate glaze over the top of each choco pie.
- Taking one choco pie at a time, use an offset spatula to carefully dip the bottom of the choco pie onto the excess chocolate (that dripped onto the parchment sheet).
- Transfer onto another 12×18 baking sheet fitted with a wire rack to cool.
- Repeat the process until you're done.
