Layers of sweet whipped cream, biscuits, and juicy mangoes. Mango float is an easy no-bake Filipino dessert that never misses.
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What is a mango float?
Mango float, also known as mango royale, crema de mangga or mango graham cake is a popular Filipino dessert. This icebox cake is made from layers of graham crackers, whipped cream, condensed milk, and ripe mangoes. This whole assembly is chilled and set before being cut into squares to serve.
The resulting dessert is creamy, refreshing and so delicious. If you haven't tried it yet now is the time! With only 4 ingredients and no oven needed, there isn't much to lose.
Ingredients
Graham crackers
Graham crackers are the most commonly used cookie to make mango floats. If you don't have graham crackers available where you are feel free to substitute them with other options like digestive biscuits or even lotus cookies.
Some recipes will even use lady fingers for a more cake-like texture
Heavy cream
Heavy cream, thickened cream or whipping cream will all work. Make sure your cream is completely chilled before whipping it with condensed milk. This helps the cream come up to stable stiff peaks.
Condensed milk
Condensed milk gives the cake sweetness and flavor! Feel free to increase or decrease the amount of condensed milk used to your taste. The amount I've specified is what I find the perfect balance of sweetness.
If you use a sweeter cookie you can reduce the amount of condensed milk to balance it out.
Mango
Choosing ripe mangoes is one of the most important factors when making this cake. As mangoes are the predominant flavor in this cake they need to be sweet and ripe.
I specified to use 4 mangoes, but you can increase or decrease this according to what you have on hand and how much mango you'd like in your cake.
Tips for the perfect mango float
This recipe is so easy to make but here are a couple of tips for mango float perfection.
Line your tin
If you're using a deep baking dish line the baking dish with parchment paper and leave some of the paper hanging over the edge. This way you can hold the parchment paper and pull the cake out of the dish when it's set.
Whip to stiff peaks
Whipping the cream to stiff peaks is essential for the cake to set. Otherwise your cake will still be very runny when you cut into it.
Give it enough time to set
The cake needs the full 6 hours or overnight rest to set. During this time the cookies absorb the moisture from the surrounding cream and mangoes. The allows them to take on a soft, cake-like texture.
The overnight rest will also allow the cream to set up to a firmer consistency. This makes it possible to cut the cake into squares later.
Use chilled equipment
Chilling your mixing bowl and whisk before whipping cream helps keep the cream cold, resulting in a faster and more stable whip. This technique ensures light, fluffy layers for your mango float.
Sweeten to taste
Not all mangoes are equally sweet, so taste the cream as you whip it. If your mangoes aren't sweet enough, you can incorporate powdered sugar into the cream gradually until it reaches your desired sweetness level.
Mango puree option
For an extra mango punch, blend some mangoes into a smooth puree. Layer it between the biscuit and cream layers to enhance the flavor and add a colorful visual element.
Mango Float Variations
- Tropical Twist: Incorporate other tropical fruits like diced pineapples or a sprinkle of coconut flakes between layers to add depth and complement the mango's flavor, creating a more exotic dessert.
- Choco-Mango Float: For a richer, indulgent version, drizzle chocolate syrup or melted chocolate between layers of cream and biscuits. Alternatively, you can use chocolate-flavored graham crackers or add crushed chocolate cookies for a mango-chocolate combo.
- Coffee Flavored Cream: Add a teaspoon of instant coffee powder to the whipped cream for a sophisticated coffee-mango combination. The slight bitterness of coffee balances the sweetness of the mango and condensed milk.
Serving Suggestions
- Mango Float Sundae: Scoop the mango float into bowls and serve it like a sundae, topped with a scoop of vanilla or mango ice cream, and garnish with toasted coconut or chopped nuts for texture.
- Individual Jars: For a stylish and practical presentation, layer the mango float ingredients in mason jars or small glass containers. This method is perfect for picnics, parties, or make-ahead single-serve desserts.
- With Sorbet: Serve slices of mango float with a side of mango or lime sorbet for an extra refreshing contrast. The tangy sorbet complements the creamy and sweet layers of the dessert.
Frequently Asked Questions
How long does a mango float last?
This cake last for up to 3 days when stored in the fridge. Make sure you keep it covered to prevent the cream and mangoes from drying out.
How should I store a mango float?
As the mango float is made from cream it's important to keep it chilled when possible. If you leave the cake out of the refridgerator for too long the cream will start to melt.
Can I freeze this cake?
Yes you can! This cake is actually commonly eaten frozen. The resulting texture is almost like an ice-cream cake.
If you are freezing the cake I recommend placing it in the fridge for a couple of hours before placing it in the freezer. This gives the cookies time to absorb moisture from the surrounding cream and mangoes, taking on a softer texture.
Why isn't my cake setting?
If your cake has been in your fridge overnight and still hasn't set the cream was most likely not whipped enough. If the cream hasn't been whipped to stiff peaks the cake will have a harder time setting.
Don't worry too much though it'll still taste just as amazing, you might just have to scoop it out of your dish rather than cutting it into squares. Or you can freeze it and eat it at a 'ice-cream' consistency.
Can I make this with a different fruit?
Of course you can! This kind of cake is so versatile and can take most fresh fruit.
A couple of crowd favourites include peaches and strawberries, but get creative with what you want to fill it with!
Can I make a mango float without graham crackers?
Yes of course! That's what I've done as graham crackers aren't available in Australia.
The closest alternative are digestive biscuits, but their round shape doesn't make them ideal for a square shaped cake. Any kind of plain cookie or biscuit will work great. Ladyfinger cookies are a common substitute!
Can I make this vegan?
Yes, substitute whipped coconut cream for the heavy cream and use a vegan sweetener in place of condensed milk.
What can I use if I can’t find mangoes?
Frozen or canned peaches, or even fresh strawberries, can be excellent alternatives.
How can I keep the cake firm in warmer weather?
Freeze the cake before serving and present it as an ice cream-style dessert to maintain its shape longer.
Let's Get Cooking
If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on Instagram @catherine.desserts so I can see and share your desserts.
Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy caking!
Print📖 Recipe
Mango Float Recipe
Layers of sweet whipped cream, biscuits, and juicy mangoes. Mango float is an easy no-bake Filipino dessert that never misses.
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 9 squares 1x
- Category: Cake
- Method: Easy
- Cuisine: Filipino
Ingredients
- 24 Graham crackers, biscoff cookies or cook of your choice
- 480ml Heavy or thickened cream (2 cups)
- 120ml Condensed milk (½ cup)
- 4 medium-sized mangoes
- Crushed graham crackers, biscoff cookies or your cookie of choice
Instructions
- Prepare a 8-inch square baking dish
- Peel the mangoes, remove the pit and cut the flesh into thin slices
- Combine the cream, condensed milk and vanilla extract in the bowl of a stand mixer fitted with a whisk attachment and whisk on medium-high speed until it reaches stiff peaks, or whip the cream in a large bowl with a hand mixer
- Place a layer of cookies at the bottom of the dish
- Top the cookies with a thin layer of the cream mixture, spreading it evenly with a offset spatula or spoon
- Add a layer of sliced mangoes and another layer of cookies
- Continue until all the cream, mangoes and cookies have been used up
- Top the cake with a layer of crushed graham crackers
- Cover the dish with cling wrap and place it in the fridge to chill overnight or a minimum of 6 hours
- (Alternatively you can place it in the fridge for 2 hours and then overnight in the freezer for a ice-cream cake like consistency)
- Once chilled remove it from the fridge and cut into squares to serve
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Christian C Anderson
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