Mango Float Recipe

Mango royale ice box cake

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5 from 1 review

Layers of sweet whipped cream, biscuits, and juicy mangoes. Mango float is an easy no-bake Filipino dessert that never misses.


  • 24 Graham crackers, biscoff cookies or cook of your choice
  • 480ml Heavy or thickened cream (2 cups)
  • 120ml Condensed milk (1/2 cup)
  • 4 medium-sized mangoes
  • Crushed graham crackers, biscoff cookies or your cookie of choice


  1. Prepare a 8-inch square baking dish
  2. Peel the mangoes, remove the pit and cut the flesh into thin slices
  3. 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 
  4. Place a layer of cookies at the bottom of the dish 
  5. Top the cookies with a thin layer of the cream mixture, spreading it evenly with a offset spatula or spoon
  6. Add a layer of sliced mangoes and another layer of cookies
  7. Continue until all the cream, mangoes and cookies have been used up
  8. Top the cake with a layer of crushed graham crackers
  9. Cover the dish with cling wrap and place it in the fridge to chill overnight or a minimum of 6 hours
  10. (Alternatively you can place it in the fridge for 2 hours and then overnight in the freezer for a ice-cream cake like consistency)
  11. Once chilled remove it from the fridge and cut into squares to serve
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