mango float

this mango float features layers of silky whipped cream, sweet mango chunks and crisp petit beurre biscuits, all coming together to create the most refreshing no-bake treat.

If you like the soft biscuit layers here, try my no-bake Petit Beurre cake with vanilla custard and chocolate ganache.

why you will love this mango float dessert

• easy recipe and no baking required – this mango float really is so easy to make, with no baking required. perfect for when you’re craving something sweet but don’t feel like turning the oven on. the hardest part is honestly waiting for everything to set but the result is well worth it.

• simple ingredients – this mango float uses very simple, basic ingredients but still manages to make something that looks quite impressive when sliced up.

• make ahead friendly – this mango float is the perfect dessert for when you need to plan ahead for something and would like to make something sweet in advance. all you need to do is layer everything and then let this dessert chill in the fridge overnight!

learn how to make this mango float step by step at home

to make this mango float cake, we’re going to start off by making the cream filling. whip together heavy cream and icing sugar or powdered sugar until frothy and slightly thicker. then, add condensed milk and whip until the cream is soft.

once the cream is done, we’ll begin layering biscuits or graham crackers in a dish. layer biscuits/graham crackers, the whipped cream filling and then mango chunks and mango pulp one after the other until you reach the top of the dish.

finish with a final layer of cream and then more mango chunks and mango pulp, then place the mango float graham cake in the fridge to set overnight.

the next day, remove the mango float cake from the fridge, slice up and we’re done!

mango float ingredients:

• biscuits or cookies or graham crackers -most people typically make mango float with graham crackers, but you can really use anything you like. you want to use something that’s slightly sweet and that will soften under cream but will still be able to hold its shape so that the mango can be sliced up like a cake. i’m using petit beurre tea biscuits in this mango float graham cake recipe. they’re quite good as a base for the layers as they soften easily but still hold their shape and don’t have a strong flavour. many people make mango float using ladyfingers as well if you don’t have biscuits or graham crackers.

• double cream or heavy cream – we’re going to be making this mango float using whipping cream for the cream layers. Make sure the cream is very cold from the fridge before you whip it – this helps it whip up quickly and hold its peaks.

• icing sugar or powdered sugar – just a small amount of this will be used to add some sweetness to the whipped cream.

• sweetened condensed milk – adding condensed milk to the cream filling helps add sweetness and richness to the cream and also helps stabilise it.

• mangoes – we’re going to be using fresh mango chopped up into chunks in this mango float recipe – try to use mangoes that are sweet and fairly ripe – we don’t want the mangoes to be overly soft or they’ll be mushy, but unripe mangoes won’t be sweet enough.

• mango pulp – this is optional but i also like to drizzle mango pulp in between the layer for an extra sweet mango flavour. i would highly recommend this! you can use store bought mango pulp (which is what i did), or you can make your own by blending fresh mango pieces.

tools:

• large bowl – for making the cream filling.

• hand or stand mixer – a hand or stand mixer will speed up the process when it comes to whipping the cream, but it’s not necessary. a whisk will do just fine if you don’t have access to a mixer but it will definitely take a little longer.

• dish for your mango float – i’d recommend using an 8×8 inch dish but anything is fine

• large spoon or spatula – to gently spread the cream in the layers

• offset spatula – to spread the last layer of cream thin

step by step instructions

for full measurements, keep scrolling down to the recipe below.

step one: in a large bowl, add cold heavy cream and icing sugar or powdered sugar. whip the cream and sugar until slightly thicker and frothy. it will still be runny at this point.

step two: add the condensed milk to the bowl. whip the mixture again until the cream is thick and soft. it should hold its shape but the tip should curl over when you lift the beaters out of the cream.

step three: begin layering biscuits or graham crackers in an 8×8 inch dish.

step four: add a big dollop of the whipped cream on top and spread this out until all of the biscuits are covered.

step five: pour a nice drizzle of the mango pulp on top of the cream layer, and then add the fresh mango pieces as well. the mango pulp and mango pieces will be added in each layer and on the top, so make sure there’s enough for each layer.

step six: add another layer of the biscuits/graham crackers and press them in so that they’re relatively flat.

step seven: add another dollop of whipped cream and spread this all over the biscuit layer.

step eight: add another layer of mango pulp and mango pieces

step nine: add a final layer of the biscuits/graham crackers and press them in.

step ten: add the rest of the whipped cream on top and spread it out into a thick layer. then, spread this thin until it’s smooth and flat.

step eleven: add the rest of the mango pulp and mango chunks on top.

step twelve: cover the dish, then place it in the fridge and let this set in the fridge overnight.

step thirteen: the next day, remove the dish from the fridge, slice up and let’s eat!

tips and notes

• i highly recommend leaving this mango float to set in the fridge for at least 6 hours, but preferably overnight so that the flavours meld together better, and the mango float sets properly. leaving it in the fridge for enough time ensures that it sets enough for the biscuit layers to be soft and for you to cut out proper slices of it.

• make sure to use mangoes that are sweet and perfectly ripe. you don’t want them to be overly soft or they’ll become mushy, but if they’re not ripe, they won’t be sweet enough.

• feel free to adjust the amount of icing sugar or powdered sugar depending on the level of sweetness that you like.

• the mango pulp in this recipe is optional but highly recommended – it adds a lovely mango flavour and some extra sweetness to this mango float dessert. i used store bought mango pulp, but you can also make the mango pulp yourself using fresh mangoes. if your mango pulp is too thick to drizzle, you can thin this out with a bit of water.

• this mango float can be stored in the fridge for three-four days.

• when whipping the cream, you want it to be soft, with a tip that curls over slightly when you lift the beaters out of the cream.

• arrange the biscuits or graham crackers in uniform layers in the dish so that it’s easy to cut out proper slices later on once the mango float sets.

• make sure to use cold double cream or heavy cream straight from the fridge otherwise it won’t whip well.

• i did end up using about 30-32 petit beurre biscuits, but the amount you use will depend on the size of your dish and the type of biscuit that you use.

• make sure to keep the mango float refrigerated until you’re ready to serve.

frequently asked questions

1. what is mango float ?

   – mango float is a dessert that layers whipped cream with biscuits or graham crackers and mango pieces. it’s a popular, no-bake filipino dessert that’s somewhat similar to an icebox cake and is beloved for its light and refreshing texture and flavour.

2. what is the difference between mango float and mango graham cake ?

   – they’re essentially the same dessert, but mango graham cake refers to versions made with graham crackers specifically while mango float is the broader term that can use various different types of biscuits. the preparation method and layering technique are the same.

3. can i make mango float using crushed graham crackers ?

   – yes, you can definitely make mango float with crushed graham crackers in between the layers instead of whole ones. however, the texture will be slightly different. i find that using whole biscuits or graham crackers gives the mango float better textures and creates nicer defined layers.

4. can i make mango float using biscoff instead of graham crackers ?

   – absolutely! you can really use anything you like. you can make mango float using digestive biscuits, using ladyfingers, using petit beurre biscuits or just any kind of sweet plain tea biscuit.

5. can i use frozen mango instead of fresh in this mango float recipe ?

   – fresh mango will work best for texture and flavour, but if using frozen, thaw completely and drain any excess liquid before using. the texture will be slightly softer, but it will still be delicious.

6. how do you make mango float without mango ?

   – mango is kind of the signature flavour, but you can still make this dessert with other fruits – it just won’t be a ‘mango’ float. you can make this sweet treat with strawberries, any other kinds of berries, peaches etc.

7. can i make this mango float with cream cheese ?

   – yes, some people do make this with cream cheese in the filling as well. i wanted to keep this mango float recipe easy and not have too many ingredients, and i think it works well without the cream cheese, but if you’d like a richer cream filling and a bit of a tang to it, feel free to add cream cheese to the mango float cream as well.

8. is this mango float no bake ?

   – yes, this mango float is a completely no bake dessert, which is perfect for when you don’t feel like turning the oven on!

9. my custard has lumps – what do i do ?

   – if you notice lumps forming in your custard, remove from the heat and strain the custard through a fine mesh sieve. to prevent lumps, be sure to cook the custard over low-medium heat and stir constantly as you cook it.

10. how far ahead can i make this mango float ?

    – you can make this mango float 1-2 days ahead of time. it needs an overnight rest anyway, and actually improves with time as the flavours meld together and the biscuits soften under the cream.

11. can i make mango float with coconut milk ?

    – if you want to add a subtle coconut flavour to your mango float, i’d recommend replacing some of the heavy cream with coconut cream instead of using coconut milk.

12. can i freeze this mango float ?

    – yes, you can! you can freeze it overnight instead of refrigerating it for something similar to an icebox cake. just let it soften at room temperature for a while before slicing it up and serving it.

13. what is mango royale ?

    – mango royale is really similar to mango float – both terms are often used interchangeably. some say that mango ‘royale’ is a bit more elaborate, with additional ingredients like nuts or multiple fruit layers, but there’s no official distinction.

recipe