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    Home » Desserts Recipes

    Mango Float

    Published: Aug 31, 2022 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 23 Comments

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    Mango Float or Mango Royale is a Filipino version of an icebox cake, a no-bake dessert made with layers of crushed graham crackers, stabilized whipped cream, and just the sweetest mangoes.

    Mango float in a clear, rectangular glass dish.

    Have you ever tried Carabao or Manila mangoes from the Philippines? They are the sweetest I've ever had! In the US, a similar variety is Ataulfo mangoes (also known as Honey or Champagne).

    Three Ataulfo mangoes
    Ataulfo (also Champagne or Honey) Mangoes
    Jump to:
    • Ingredients you’ll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • Explore other mango recipes
    • Other dessert recipes you may like
    • 📖 Recipe
    • 💬 Comments

    Ingredients you’ll need

    Individual ingredients for Mango Float.

    Notes and substitutions

    • Mangoes: Use Manila or Ataulfo mangoes. If not available, use Haden or Kent varieties.
    • Graham crackers: Broas or ladyfingers are an excellent substitute; they will soften into a cake-like texture. Nilla wafers, digestive cookies, or anything similar can also be used.
    • Heavy cream: You can also use shelf-stable Nestlé table cream or all-purpose cream. Refrigerate before whipping to get a thicker consistency.
    • Cream cheese: It stabilizes the whipped cream mixture, making it thick and creamy. Soften to room temperature before mixing to prevent lumps.

    How to make this recipe

    Step 1: In a food processor, process about 20 full sheets of graham crackers and ¼ cup brown sugar (if using) into fine crumbs.

    Step 2: Add ½ cup melted butter and pulse until combined. Alternatively, you can crush the crackers in a zip-top bag with a rolling pin.

    Graham crackers in a food processor. Pouring melted butter into the food processor with crushed graham crackers.

    Step 3: Stand the mango on a cutting board and slice both sides slightly off-center, avoiding the pit.

    Step 4: Scoop out the flesh with a spoon.

    Slicing a mango on a cutting board. Scooping the flesh of a mango using a spoon.

    Step 5: Purée 4 mangoes in a food processor or mash them with a fork.

    Step 6: Thinly slice the other 2 mangoes to use as the topping.

    Pureed mangoes in a food processor. Making thin slices of mangoes.

    Step 7: Using a stand or hand mixer, whisk 8 ounces of softened cream cheese and ½ cup of condensed milk until smooth.

    Adding condensed milk to the cream cheese in stand mixer bowl.

    Step 8: Add 2 cups of heavy cream and whisk until thick and fluffy. Do not overmix.

    Mixing the whipped cream mixture in the stand mixer.

    Step 9: On the bottom of your dish, press half of the graham mixture using a ramekin or a glass.

    Step 10: Spread half of the stabilized whipped cream using a spatula or a spoon.

    Pressing crushed graham crackers on the bottom of the container. Spreading the whipped cream mixture over the crushed graham layer.

    Step 11: Place half of the mango puree on top. Add the rest of the graham crackers, then the rest of the whipped cream mixture.

    Adding the pureed mango layer on top of the whipped cream mixture.

    Step 12: Top it off with mango slices. Refrigerate for a few hours before serving.

    Mango float in a clear, glass container.

    Mango Float is best enjoyed within 3 days when the mangoes are fresh. You may freeze it for a more solid texture or to extend its shelf life. Let it thaw in the fridge for a few hours or at room temperature for about 30 minutes before serving.

    A small portion of mango float on a spoon with the rest of the mango float in the dish.

    Recipe FAQs

    What is stabilized whipped cream?

    A stabilized whipped cream is a whipped cream that contains an ingredient like gelatin or cornstarch to prevent it from losing its shape or consistency after sitting outside the fridge for some time. For this recipe, the rich texture of cream cheese makes it a good stabilizer.

    What size dish can I use?

    I used a rectangular glass dish that measures 9.2 x 7.4 x 2.7 inches and holds about 11 cups. You may use a 9-inch round or a 9x9-inch square, about 3 inches deep. A larger one, like a 9x13-inch rectangular dish, is okay; only that it won't be as tall.

    Is condensed milk the same as evaporated milk?

    No, they are different and cannot be used interchangeably. Condensed milk contains sugar, while evaporated milk does not. Condensed milk is much thicker and creamier than evaporated milk.

    Explore other mango recipes

    • Mango Shake: A refreshing beverage with ripe mangoes and milk, sometimes served with chewy tapioca pearls (boba).
    • Mango Sago: A creamy dessert made with ripe mango puree, sago, and coconut milk.
    • Mango Gelatin: A dessert made with mango gelatin or gulaman cubes and a creamy gelatin mixture set until firm.
    • Mango Sorbetes: Filipino-style ice cream made with ripe mangoes and carabao or coconut milk.
    • Mango Cheesecake Bars: Cheesecake with mangoes and a crumbly graham crust, cut into convenient bars.
    • Halo-Halo: Shaved ice dessert with layers of sweetened beans and fruits like jackfruit and mangoes, sago, gulaman, ube halaya, and topped with leche flan, sorbetes, and pinipig.

    Other dessert recipes you may like

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      Bibingkang Malagkit
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      Churros with Tablea Chocolate Recipe
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    📖 Recipe

    Mango Float in a glass container.

    Mango Float

    A Filipino version of an icebox cake, a no-bake dessert made with layers of graham crackers, stabilized whipped cream, and just the sweetest mangoes.
    5 from 23 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Filipino
    Prep Time: 30 minutes minutes
    Cook Time: 0 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 10
    Calories: 489kcal
    Author: Nora Rey
    Cost: $10-$12

    Equipment

    • Hand mixer or stand mixer with a whisk attachment
    • 9x9-inch square or 9-inch round dish that holds about 11 cups (I used a 9.2 x 7.4 x 2.7 inches rectangular dish)

    Ingredients

    • 2½ cups graham cracker crumbs about 20 full sheets (see note)
    • ¼ cup brown sugar optional
    • ½ cup melted butter salted or unsalted
    • 6 ripe mangoes (see note)
    • 8 ounces cream cheese softened (see note)
    • ½ cup condensed milk more to taste
    • 2 cups heavy cream (see note)
    US Customary - Metric

    Instructions

    • Process the graham crackers and brown sugar (if using) into fine crumbs. You can use a food processor or a zip-top bag and a rolling pin.
    • Add melted butter and mix until combined.
    • Stand the mango on a cutting board and slice both sides slightly off-center, avoiding the pit. Scoop out the flesh with a spoon.
    • Purée 4 mangoes in a food processor or mash with a fork.
    • Thinly slice the other 2 mangoes to use as the topping.
    • Using a stand or hand mixer, whisk cream cheese and condensed milk together until smooth.
    • Add heavy cream and whisk until thick and fluffy. Do not overmix.
    • On the bottom of your dish, press half of the graham mixture using a ramekin or a glass.
    • Spread half of the stabilized whipped cream using a spatula or a spoon.
    • Place half of the mango purée on top.
    • Add the rest of the graham crackers, then the rest of the whipped cream mixture.
    • Top it off with mango slices. Refrigerate for a few hours before serving.

    Notes

    • Mangoes: Use Manila or Ataulfo mangoes. If not available, use Haden or Kent varieties.
    • Graham crackers: Broas or ladyfingers are an excellent substitute; they will soften into a cake-like texture. Nilla wafers, digestive cookies, or anything similar can also be used.
    • Heavy cream: You can also use shelf-stable Nestlé table cream or all-purpose cream. Refrigerate before whipping to get a thicker consistency.
    • Cream cheese: It stabilizes the whipped cream mixture, making it thick and creamy. Soften to room temperature before mixing to prevent lumps.

    Nutrition

    Calories: 489kcalCarbohydrates: 52gProtein: 7gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 97mgSodium: 274mgPotassium: 396mgFiber: 3gSugar: 37gVitamin A: 2409IUVitamin C: 46mgCalcium: 146mgIron: 1mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

    Learn more about me →

    Reader Interactions

    Comments

    1. Wayne Chacon

      June 16, 2024 at 7:52 am

      Hello Nora, this looks amazing, and all the flavors i love in a dessert. My question is, do you think this would work in a 9×13 pan for a larger crowd, and if so, would you have any suggestions? Ty! 😊

      Reply
      • Nora Reyes

        June 20, 2024 at 10:48 pm

        Hello Wayne, Sorry for the late reply! Yes, you can definitely make the mango float in a 9×13 pan if you're expecting a larger crowd. The dish I used in my post measures 9.2 x 7.4 x 2.7 inches and holds about 11 cups. It's a bit taller, so the layers are more pronounced. Switching to a 9x13 pan, which holds between 14 to 15 cups, means your layers won’t be quite as tall. But no worries, you can easily add a bit more of the mangoes or even some extra crackers to fill out the layers a bit more. Thanks for reaching out, and I hope your mango float turns out deliciously! 😊

        Reply
    2. Wayne

      June 10, 2024 at 6:36 pm

      Hi Nora, I was just wondering, could I make this in a 9×13 pan for a larger crowd?
      Would that work?
      What would you recommend?
      Ty! 😊

      Reply
      • Nora Reyes

        June 20, 2024 at 10:47 pm

        Hello Wayne, Sorry for the late reply! Yes, you can definitely make the mango float in a 9×13 pan if you're expecting a larger crowd. The dish I used in my post measures 9.2 x 7.4 x 2.7 inches and holds about 11 cups. It's a bit taller, so the layers are more pronounced. Switching to a 9x13 pan, which holds between 14 to 15 cups, means your layers won’t be quite as tall. But no worries, you can easily add a bit more of the mangoes or even some extra crackers to fill out the layers a bit more. Thanks for reaching out, and I hope your mango float turns out deliciously! 😊

        Reply
    3. Jomelyn

      February 08, 2022 at 7:14 pm

      5 stars
      This dessert looks appealing. I will try it very soon.

      Reply
      • Nora

        March 10, 2022 at 1:11 am

        Hello Jomelyn! I hope you like it and please let me know what you think. =)

        Reply
    4. Dennis

      September 01, 2021 at 7:03 pm

      Will try this with our local mangos from Cavite.

      Reply
    5. Apol

      August 30, 2021 at 10:59 am

      5 stars
      Really good!

      Reply
    6. John Paul L. Obniala

      August 28, 2021 at 11:30 pm

      5 stars
      Yummyyy ❤️👌🏻

      Reply
    7. Rosemarie R Sabucor

      August 28, 2021 at 10:25 pm

      5 stars
      Wow…yummy 😋😋😋😋😋

      Reply
    8. Raj Fernandez

      August 28, 2021 at 8:22 pm

      5 stars
      My favorite. Looks so yummy!😍😍😍

      Reply
    9. Susan Oxinio

      August 28, 2021 at 8:10 pm

      5 stars
      Yummy

      Reply
    10. Iris espinas

      August 28, 2021 at 8:09 pm

      5 stars
      Looks delicious. I’ll surely try this. Thank you for sharing this recipe

      Reply
    11. Raj Fernandez

      August 28, 2021 at 8:09 pm

      5 stars
      My favorite. So yummy!

      Reply
    12. venus

      August 28, 2021 at 8:08 pm

      yummy!! ❤️

      Reply
    13. Amy

      August 28, 2021 at 8:02 pm

      5 stars
      Yummy😋

      Reply
    14. Lorena Lorica

      August 28, 2021 at 7:57 pm

      5 stars
      Nice recipe worth to try at home during this pandemic time.

      Reply
    15. Rose

      August 28, 2021 at 7:52 pm

      5 stars
      Its my all time favorite Filipino Dessert. And it will always be. Thanks for sharing your recipes!

      Reply
    16. Maris

      August 28, 2021 at 6:58 pm

      5 stars
      Nice

      Reply
    17. Bim

      August 28, 2021 at 6:02 pm

      5 stars
      Can I skip the brown sugar and condensed milk?

      Reply
      • Nora

        August 28, 2021 at 6:35 pm

        Hello Bim! Brown sugar? Yes! I also cut it out when I can but for the condensed milk, you can use less but not omit entirely. You need some sweetness to flavor the whipped cream and to balance the tanginess from the cream cheese.

        Reply
        • Chato

          August 28, 2021 at 7:32 pm

          5 stars
          😋 yummy

          Reply
        • Ana

          August 29, 2021 at 11:28 pm

          5 stars
          This is so good! The kids loved eating it. Thanks so much for sharing

          Reply
    5 from 23 votes (8 ratings without comment)

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