Mango Float Recipe

I’ve got Mango Float in my kitchen! also known as Mango Royale or Crema de Mangga, is a beloved no-bake treat from the Philippines. Well, earlier that is because it’s all gone now. 

Saturday, I was invited together with a few other bloggers to a press conference and to enjoy the amenities of the top resort here in Cebu. I left the house so early in the morning, like a ninja by the way so I don’t wake my kids up, and got home at around 8 in the evening.

I felt so guilty about leaving them but I just couldn’t pass up the gig. At a resort. With lots of pools. And a private beach. Sans kids. Hell, no way. Sign this mama up!

So what does a mom do to lessen the guilt? Make Mango Float for Sunday’s family day.

This is one the easiest desserts that I know how to make and truth be told, I only had enough energy to make mango float because I was still tired from Saturday’s fun, which I can’t wait to tell you all about by the way. I had a blast but that story will have to wait for another day because this recipe deserves the spotlight. I promise.

Mango Float is one of my weaknesses. I can say no to ice cream and cakes but not this one. My family loves it too, especially  my son, who had the largest slice earlier and still asked for more.

It’s perfect for any occasion, with layers of sweet whipped cream, ripe mangoes, and crunchy cookies coming together in harmony.

A Little History

Mango Float originated during the American occupation of the Philippines, when graham crackers were introduced. Filipinos cleverly combined these crackers with their national pride—sweet, juicy mangoes—to create this iconic dessert. Over time, it’s become a symbol of comfort and nostalgia for many families.

Our Twist: Biscoff Cookies

In this version, we use Biscoff cookies for a caramelized twist. It stays true to its roots with layers of ripe mangoes and creamy goodness. Whether you’re a beginner or an experienced cook, this recipe will guide you step-by-step to create a dessert that’s as delightful to eat as it is to make.

Recipe Overview

• Prep Time: 20 minutes
• Chill Time: Overnight (or at least 6 hours)
• Total Time: ~12 hours 20 minutes
• Servings: 8–10
• Difficulty Level: Easy

Equipment Needed:

• Mixing bowl
• Electric whisk or hand whisk
• 9×9 baking pan (or similar container)
• Parchment paper (optional for easy removal)

Ingredients

1. 6 ripe yellow mangoes: Peel and slice two for decoration; chop the rest into small cubes.
2. 3 cups heavy cream: Chill overnight for easier whipping.
3. ½ can sweetened condensed milk: Adjust sweetness to taste.
4. 64 Biscoff cookies: Can substitute with graham crackers or digestive biscuits.

Possible Substitutions:

• Cookies: Try graham crackers, ladyfingers, or even chocolate-flavored crackers.
• Cream: Use coconut cream for a vegan alternative.
• Sweetener: Adjust condensed milk based on the sweetness of your mangoes.

Notes on Ingredients:

• Use ripe but firm mangoes for the best flavor.
• Chill your mixing bowl and whisk alongside the cream for quicker whipping.

How To Make Your Own Mango Float

1. Prepare the Mangoes

Peel the mangoes and slice two thinly for decoration. Chop the rest into small cubes. This makes slicing the final dessert easier.

2. Whip the Cream

In a chilled bowl, whip the heavy cream until it thickens to soft peaks. Gradually add the condensed milk while whisking until stiff peaks form. Be careful not to overwhip.

Pro Tip: The cream should hold its shape when you lift the whisk but still appear smooth.

3. Layer the Ingredients

Line your pan with parchment paper if needed. Begin layering:

• Add a layer of Biscoff cookies at the bottom.
• Spread one-third of the whipped cream over the cookies.
• Sprinkle chopped mangoes over the cream.

Repeat this process two more times, finishing with whipped cream on top. Decorate with sliced mangoes and crushed cookies.

4. Chill Overnight

Cover the pan tightly and refrigerate overnight (or at least six hours). This helps the cookies absorb moisture from the cream, creating a soft texture.

Optional: Freeze for an ice cream-like texture. Thaw slightly before serving.

5. Serve

Slice into squares and serve chilled or semi-frozen.

Variations & Customization

• Tropical Twist: Add diced pineapples or coconut flakes between layers.
• Choco-Mango Float: Drizzle chocolate syrup between layers or use chocolate-flavored crackers.
• Coffee Cream: Mix a teaspoon of instant coffee powder into the whipped cream.
• Fruit Swaps: Substitute mangoes with peaches, strawberries, or canned fruit cocktail (drain well).

Serving & Storage

Plating Suggestions:

• Serve in individual jars for parties.
• Garnish with fresh mint leaves or toasted nuts.

Storage Instructions:

• Store in an airtight container in the fridge for up to three days.
• Freeze for up to one month—thaw slightly before serving.

Reheating Tips:

• Mango Float is best served cold or semi-frozen; reheating is not recommended.

Pro Tips & Common Mistakes

1. Whip Cream Properly: Ensure stiff peaks to avoid runny layers.
2. Avoid Over-Sweetening: Taste-test as you add condensed milk.
3. Prevent Watery Layers: Drain canned fruits thoroughly.
4. Chill Equipment: Cold tools make whipping easier.

See? I told you it was easy!

Have you tried making this before?

Mango Float is more than just a dessert—it’s a celebration of simplicity and flavor that brings people together. Whether you’re making it for a special occasion or just indulging in some tropical sweetness, this recipe is sure to become a favorite in your household!

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