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This Easy Mango Float is probably one of the best desserts you can make and enjoy in summers! It is no bake, takes only 4 ingredients, less than 20 minutes of work, and tastes like summer. It is light, fresh, and creamy, and lets the sweet fresh flavor of mangoes shine.
A Mango Float is a popular no bake dessert from the Philippines. It is a form of an icebox cake made with layers of cookies (traditionally graham crackers or ladyfingers), whipped cream and sweetened condensed milk, and chopped mangoes, and is serve chilled.
Mango Float deserves its popularity due to its ease and delicious flavor. It is incredibly simple to make with just 4 ingredients, and the flavor and texture is similar to that of a mango ice cream with cookies in it!
Make this recipe your own
The beauty of a mango float is that you can really customize the recipe to make it your own! Here are a few ways you can do that:
- Use the cookies you like. You can go the traditional route with graham crackers, or use Biscoff cookies like me. I love the flavor of Biscoff in a mango float!
- Adjust the sweetness to your liking. I like to keep the cream very low on sweetness as the cookies and mangoes are sweet, but you can dial it up or down by adding less or more sweetened condensed milk
- Adjust the ratio of layers. Want more texture? Add more layers of cookies. Want more creaminess? Add fewer layers of cookies to have thicker cream layers instead. Want more mangoes? Add as many as you like
- Serve it cold or frozen. If you want the float to be softer and creamier, serve it straight from the fridge. If you want it more like ice cream, freeze it!
- Use the method of serving most convenient to you. Most recipes remove the float from the assembly pan after it has chilled and cut into slices. But I kept it simple and served straight from the pan. The first slice gets butchered but it’s easy from there
You can also go crazier with the customization!
- Use a different fruit. Peaches and pineapples both work amazingly!
- Add flavor into the whipped cream. For example, try adding a little mango pulp
Step by step photos
The detailed recipe is in the recipe card at the bottom of this post, but let’s go over the steps with photos to help you visualize the steps.
Peel and chop mangoes into small cubes:
Whisk the heavy cream until it reaches a thicker consistency:
Add the sweetened condensed milk and whisk against until the mixture reaches stiff peaks:
Then it’s time to assemble! Add a layer of Biscoff cookies to the pan:
Spread on a third of the whipped cream:
Spread a generous amount of the chopped mangoes:
Repeat again with a layer of cookies, cream and mangoes:
For the final layer, add the cookies and the remaining cream. Then cover the pan and chill the float overnight:
Once the float has chilled, decorate with sliced mangoes and crushed cookies. Serve & enjoy!
FAQs
You can replace the Biscoff cookies with graham crackers / wheatable crackers.
It is best to use fresh mangoes for this recipe. But if you can’t access them, you can use canned mangoes (try to find ones with little to no added sugar).
Yes, this recipe works really well with pineapple and peaches too!
It is likely not whipped enough. Make sure the cream is chilled and whisk for longer until it reaches stiff peaks.
This can be because of over whisking. Stop whisking once the mixture reaches the stiff peak stage.
You can use any shape or size of pan for this float, and can also make it as individual servings. The recipe is very flexible. Just remember using a larger pan will reduce the number of layers you can add to the float.
Keep the float covered in the fridge for up to 5 days. The mangoes on the top will start to dry out, though.
You can prepare this mango float 1 day in advance and let it chill overnight before serving.
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Ingredients
- 6 ripe yellow mangoes
- 3 cups heavy cream, chilled (720g)
- 1/2 can of sweetened condensed milk (7oz or 200g); can be adjusted to taste
- 64 Biscoff cookies (about 2 packs); can substitute with graham crackers if preferred
Instructions
- Peel and chop the mangoes. I thinly slice 2 mangoes for decoration, and chop 4 into small cubes. Cutting the mangoes into small cubes makes it easier to slice and serve the float, but you can also thinly slice them for the layers
- Add the heavy cream to a large bowl and whisk on medium speed until it thickens up (ribbony but not at the peak stage)
- Add the sweetened condensed milk and whisk on medium speed until the mixture reaches stiff peaks. Do not overmix
- Take whichever pan you’re assembling in. I use a 9×9 baking pan. If you plan to remove the float from the plan to serve, line the pan with parchment paper, leaving it handing on both sides to pull out the float. You can also serve from the pan, in which case you don’t need to line it
- Add a layer of Biscoff cookies, and spread on a third of the whipped cream. Then spread on the chopped / sliced mangoes generously
- Repeat with the second layer
- For the third layer, add the cookies and the remaining cream. Then add the mangoes and crushed cookies on top for decoration
- Cover the pan with cling wrap and place in the fridge overnight to set
- The next day, slice up & enjoy!
Video Tutorial
Notes
- Note: If you want the float to be frozen, place in the freezer for 1 hour before serving.
Comments
TM
I am planning to assemble this in small glasses. But in that case I think I need to crush the biscoffs. Any suggestions? Do I need to mix the crushed biscoffs with butter?
Zoha Malik
Hi TM! No need to mix wit butter, just layer the crushed biscuits like normal biscuits!
Sadia
Hi, just wondering if we can add a little bit of cream cheese in this receipe? if yes please let me know the quantity also
Zoha
Hi Sadia! You can try to whisk it with the heavy cream and condensed milk. I haven’t tested it so can’t share a quantity
Momina
The best mango dessert I have ever eaten! So light and so satiating.
Zoha
AWW thank you!!!
Dan
Biscoff are not just cookies (generic) they are actual biscuits and so are the grahams. Crackers are usually not sweet and used for cheese. And yes I know the differences between English and Americanese languages, but technically Biscoff are biscuits.
GL
made it today….excellent!! Will definitely make again
Zoha
WUHU!!
shahbez
this was so good🤤 cream with the biscuit, the textures were off the charts
vicky jones
My friend just made this, and it was delicious.But I would like to know how many calories per serving.
Zoha Malik
Thank you, Vicky! I don’t calculate or track calories for my recipes. You could put the ingredients in Chatgpt and ask!
Zoha
thank you!!
Sara
that recipe is originally from the Philippines