Mango float is a popular Filipino dessert called crema de Mangga, mango royale, or graham cake. It is a modern variant of the traditional Filipino crema de fruta cake.
This icebox cake is made from layers of graham crackers, whipped cream, condensed milk, and ripe mangoes. It is chilled for a few hours before serving, or can also be frozen to give it an ice cream-like consistency and set before being cut into squares to serve.
The resulting dessert is creamy, refreshing, and so delicious. If you have yet to try it, now is the time to learn how to make mango float. There is little to lose with only four ingredients and no oven needed.
Graham Crackers: Graham crackers are traditionally used to make mango floats. If you don’t have graham crackers, substitute them with digestive biscuits or lotus cookies.
Mangoes: Mangoes are the most critical factor when making this cake. Because they’re so prominent in flavor, you should use sweet and ripe mangoes. The amount of mango used in the recipe can be flexible depending on what is available or how much fruit you want in your finished product.
Condensed Milk: Condensed milk adds sweetness and flavor to the cake! You could adjust the amount of condensed milk used to suit your taste. If you use sweeter cookies, use less condensed milk.
Heavy Cream: Thickened, heavy, or whipped cream will all work. Please ensure the cream is well chilled before whipping it with condensed milk; this helps ensure your white peaks are stable and won’t fall right out of their tins.
Below are suggested ingredients for making eight mango float servings:
- 24 Graham crackers, crushed graham crackers, Biscoff cookies, or cook of your choice
- 480ml Heavy or thickened cream (2 cups)
- 120ml Condensed milk (½ cup)
- Four medium-sized mangoes
Directions of How to Make Mango Float
Making a mango float is straightforward and requires only a few ingredients. The only difficulty is preparing the correct components so that the end product has the right texture and flavor.
The following are the steps to making this delectable dessert:
Peel the mangoes, then cut off and discard the lobes closest to their large pits. Thinly slice half of your remaining mangoes into ¹⁄₁₆-inch (15 mm)-thick slices and chop the remaining halves into ½-inch (1.24 cm) cubes. Cover all and refrigerate until ready to assemble.
Place 2 cups of cold heavy cream in a large chilled mixing bowl. Using an electric mixer (a hand mixer or stand mixer is fine), beat the cream quickly until it forms stiff peaks, about 3–5 minutes. Repeat with the remaining 2 cups of cold heavy cream—this time beating once again until stiff peaks form (about another 3–5 minutes).
Mix half of the condensed milk, vanilla, and salt until fully incorporated. Add condensed milk to the mixture and beat fast for 4–7 minutes or until stiff peaks form. Gently stir for a final time with a rubber spatula.
In a separate bowl, pour the cold water and dip the graham crackers one at a time until thoroughly moistened.
Start arranging a layer of moistened graham crackers at the bottom in a container or a baking dish. Spread a layer of the cream mixture on top of the graham crackers. Add a layer of sliced mangoes on top of the cream mixture.
Add another layer of moistened graham crackers, cream mixture, and mangoes to fill the container. Repeat until you reach the top. 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 4-6 hours (Alternatively, you can place it in the fridge for 2 hours and then overnight in the freezer for an ice-cream cake-like consistency)
Use the parchment paper to lift the ice cream out of its dish to serve. Let thaw for 5–10 minutes before cutting into pieces. Serve with your favorite dessert or drink.
Tips and Tricks for Making Perfect Mango Float Every Time
This recipe is simple to make, but here are a couple of tweaks that will ensure float perfection:
Choosing the Right Mangoes
The key to a delicious mango float is choosing the right mangoes. Look for ripe mangoes that are sweet and fragrant. The best types of mangoes to use are the Philippine Carabao mangoes or the Indian Alphonso mangoes.
Using the Right Amount of Cream Mixture
Using the right amount of cream mixture is essential to achieve the perfect balance of sweetness and creaminess. Use a 2:1 ratio of whipped cream to condensed milk, and adjust the sweetness to your liking by adding more or less condensed milk.
Whip to Stiff Peaks
To make the whipped cream stiff, you have to beat it until peaks form. If you do this step correctly, your cake will stay intact when cut into.
Letting the Mango Float Set in the Fridge
After assembling the layers of graham crackers, cream mixture, and sliced mangoes, it’s crucial to let the mango float set in the fridge for at least 4-6 hours or overnight.
The cookies will absorb the moisture from mangoes and cream during this time, which allows them to take on a soft cake-like texture.
The overnight rest also allows the cream to set up into firmer consistency. Hence, cutting cake squares out later is possible.
Line Your Tin
If you’re using a deep baking dish, line it with parchment paper and leave some of the paper hanging over the edge—this way, when your cake is ready to be lifted out of its pan (don’t worry about any other parts that stick), you’ll have something sturdy enough to grab.
Mouthwatering Variations of Mango Float
Although the classic recipe may be considered a crowd-pleaser, there are many ways to twist this dessert by making it your own and adding personal touches. These are some ideas for variations on the basic mango float recipe:
Chocolate Mango Float: Add layers of chocolate ganache or chocolate shavings between the graham crackers and whipped cream. The combination of sweet mangoes and rich chocolate will surely be a hit.
Ube Mango Float: Replace graham crackers with ube or ube halaya (purple yams) flavored crackers for a twist on the classic recipe. The bright purple color of the tube is a beautiful contrast to the yellow mangoes.
Coconut Mango Float: Add a layer of toasted coconut flakes between the graham crackers and whipped cream for a tropical twist. You can use coconut cream instead of regular whipped cream for a more intense coconut flavor.
Strawberry Mango Float: Mix sliced strawberries with mangoes for a colorful and fruity twist. You can also add a layer of strawberry puree between the graham crackers and whipped cream.
Pistachio Mango Float: Add a layer of pistachio pudding or crushed pistachios between the graham crackers and whipped cream. The nutty flavor of the pistachios complements the sweetness of mangoes.
Blueberry Mango Float: Mix fresh blueberries with mangoes for a burst of color and flavor. Add a blueberry layer of compote to the graham crackers before adding the whipped cream.
Matcha Mango Float: Add a layer of matcha pudding or matcha powder between the graham crackers and whipped cream for a unique and trendy twist. The earthy flavor of the matcha complements the sweetness of the mangoes.
Mixed Fruit Float: Use a mixture of your favorite fruits, such as strawberries, kiwis, and peaches, to create a colorful and flavorful dessert.
Oreo Float: Crushed Oreo cookies can add a crunchy texture and a chocolatey flavor to your mango float.
Caramel Float: Drizzle caramel sauce over your mango float for a sweet and indulgent treat.
Mango floats are layers of sweet, whipped cream and biscuits with juicy mangoes. This no-bake Filipino dessert is easy to make, and it never misses!
Moreover, mango contains vitamin C, which has many health benefits and plays a significant role in our body’s immune system. It’s also great for preventing cancer and common colds. This fresh, fruity drink will taste great in the summer heat or when you feel like something to quench your thirst and keep you hydrated.
We hope you enjoy this article about how to make mango float, and whenever you try this dish, let us know how your experience goes!
Easy Ways to Make Crispy Banana Chips