Layers of sweet whipped cream, biscuits, and juicy mangoes. Mango float is an easy no-bake Filipino dessert that never misses.
WHAT IS A MANGO FLOAT?
Mango float,Β also known asΒ mango royale,Β crema de manggaΒ orΒ mango graham cakeΒ is a popularΒ Filipino dessert.
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.
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.
π 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.
- Author:Β Catherine Zhang
- Prep Time:Β 30 minutes
- Total Time:Β 30 minutes
- Yield:Β 9Β squaresΒ 1x
- Category:Β Cake
- Method:Β Easy
- Cuisine:Β Filipino
INGREDIENTS
- 24Β Graham crackers, biscoff cookies or cook of your choice
- 480ml Heavy or thickened cream (2 cups)
- 120ml Condensed milk (Β½ cup)
- 4Β 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 mixerΒ
- Place a layer of cookies at the bottom of the dishΒ
- 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
