EASY MANGO FLOAT

Last updated on April 17th, 2023 at 09:26 am

Mango float is a Filipino no-bake mango cake using only 4 ingredients of sweet mangoes, cloud-like whipped cream with a hint of condensed milk and sweet cracker base and crumbs.

Do you like desserts?

How about mangoes?

If you are a total beginner to Filipino food and you like desserts and mangoes this is a must try.

Or if you are looking for snacks to try give these a go and let us know how you go.

This is an easy to make pudding which is popular at special occasions.

When mangoes are in season, mango float is one way to enjoy those sweet and juicy fruit.

Growing up we did not have an oven.

We cooked on stove tops or open fire.

No baking was done at home.

Breads and cakes were occasional treats as they were on the expensive side.

So, to have a no-bake mango icebox cake is the answer.

You could put together a delicious treat like mango float using crackers, cream, condensed milk and mangoes.

If fresh fruit is not available, tinned fruit cocktail will do the job and equally scrumptious.

That is called crema de fruta.

What is mango float?

Mango float is also known as crema de mangga or mango graham cake is a dessert popular in the Philippines which is made with layers of sweet crackers, cream, condensed milk and mangoes.

It is a refrigerator or icebox cake.

As for the origin of the name, you will have to help us find that out.

At Christmas or New Year celebrations this dessert makes an appearance at the table.

I was introduced to the non-whipped version of the cream.

We used to mix chilled table cream and condensed milk together then poured over crackers or sliced bread.

Slices of mangoes go on top then more layers of crackers and the mixture of liquid sweetness.

This dish is usually assembled in a rectangular dish then chilled before serving.

It could also be frozen and it will be similar to an ice cream cake.

How do you like your mangoes?

Do you have recipes that we could try?

Leave us a comment below if you do.

Ingredients needed (Mango float)

Keep first three ingredients in the fridge until ready to use.

1. Mangoes – sweet nearly overripe mangoes
2. Double cream – heavy whipping cream
3. Condensed milk – sweetened kind
4. Sweet crackers – Graham crackers or Digestive biscuits

Tips on Mangoes

Choose the ones with wrinkly skin if possible as this will be sweeter and when chilled or frozen the sweetness would be mellowed.

Pick juicy and sweet mangoes, if Philippine or Thai varieties are not available choose the non-fibrous kind.

For instructions on how to cut a mango easily. We will do another post on that.

Notes on the cream

Whip the cream slowly at medium speed.

You are looking for a firm/stable cream.

Can I use ready-made whipped cream?

Yes, you can use it if you have no time to whip the heavy cream.

Give it a taste though and see if it is sweetened as it might be then decide if you need to add any more condensed milk.

In the UK it could be called squirty cream which come in aerosol bottles. Quite handy (and novelty) to have when in a hurry.

Can frozen mangoes be used instead of fresh?

Yes, it is possible. I would recommend fresh fruit though.

If using frozen mangoes, taste it first to see if it is sweet enough for a dessert.

Please keep in mind that once frozen the flavour would be dulled and will affect the outcome of the dish.

Side note

We waited for Daddy to come back with a mango from his trip to Thailand otherwise we would have prepared mango float on our next trip to Asia.

With a precious mango that survived a 13-hour trip we will have a mango dessert.

The sweet, juicy and fragrant fruit could be bought in the UK like most fruits but they cost an arm and a leg.

We prefer to make the cake in individual pots or ramekins instead of a big dish which we find trickier to store when there’s any leftover.

If and when there are leftovers, place them in smaller, individual containers, cover and freeze.

This way thawing and refreezing is out of the question.

With that out of the way let’s get cooking.

Before we get started with the preparation of mango float check out our video on Youtube or find it on the recipe card below.

Chef RV has a video on Youtube which reminded me to make this dessert for my daughter who likes mangoes.

Why not check his channel as he gives detailed instructions and substititions to ingredients plus loads of funny comments as he cooks.

Do you look forward to cooking videos that remind you of home and inspire you to cook more?

Please leave us a comment on whom you like to follow to inspire you to cook more when you are out of ideas before meals

How do you make mango float?

1. Crush a few crackers using a mortar and pestle or food processor. Set aside.
2. Slice the mangoes to come up with cheeks.
3. In each mango cheek, score across and the opposite direction to make a grid.
4. Scoop the flesh out and set aside.
5. In a large bowl, combine the double cream and condensed milk and whip until firm.
6. Lay whole crackers on a ramekin or clean rectangular dish, covering the base.
7. Spread whipped cream on top.
8. Spoon cubes of mangoes on top of the cream.
9. Layer with more whipped cream. Repeat the layers once again as desired.
10. Finally, sprinkle crumbs over the cream.
11. Chill in the fridge for to set before serving or keep overnight to serve the next day.

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Let’s get cooking!

EASY MANGO FLOAT

cookingmummy

Mango float is a Filipino no-bake mango cake using only 4 ingredients of sweet mangoes, cloud-like whipped cream with a hint of condensed milk and sweet cracker base and crumbs.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Chilling time 8 hours hrs

Course Dessert, Snack

Cuisine Filipino

Servings 2

Ingredients

  

• 100 ml double cream
• 2 tbsp condensed milk
• 1 cup mango
• 25 grams sweet crackers

Instructions

 

• Crush a few crackers using a mortar and pestle or food processor. Set aside.
• Slice the mangoes to come up with cheeks.
• In each mango cheek, score across and the opposite direction to make a grid.
• Scoop the flesh out and set aside.In a large bowl, combine the double cream and condensed milk and whip until firm.
• Lay whole crackers on a ramekin or clean rectangular dish, covering the base.
• Spread whipped cream on top.
• Spoon cubes of mangoes on top of the cream.
• Layer with more whipped cream.
• Repeat the layers once again as desired.
• Finally, sprinkle crumbs over the cream.
• Chill in the fridge for to set before serving or keep overnight to serve the next day.

Video