Mango Float Recipe
Indulge in this no-bake Filipino dessert, featuring layers of sweet whipped cream, juicy mangoes, and crunchy Biscoff cookies. Perfect for any occasion, it’s easy to make and a crowd-pleaser!
- Prep Time: 20 Minutes
- Cook Time: Over Night / 6 Hours
- Total Time: ~12 Hours 20 Minutes
- Yield: 10
- Category: Dessert
- Cuisine: Filipino
Ingredients
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6 ripe yellow mangoes: Peel and slice two for decoration; chop the rest into small cubes.
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3 cups heavy cream: Chill overnight.
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½ can sweetened condensed milk: Adjust sweetness to taste.
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64 Biscoff cookies: Can substitute with graham crackers.
Instructions
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Prepare Mangoes: Peel and slice two mangoes thinly for decoration; chop the rest into cubes.
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Whip Cream: In a chilled bowl, whip heavy cream until soft peaks form. Gradually add condensed milk until stiff peaks form.
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Layer Ingredients: Line a 9×9 pan with parchment paper if needed. Layer Biscoff cookies, whipped cream, and mangoes. Repeat two more times, finishing with whipped cream on top.
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Chill Overnight: Cover and refrigerate overnight (or freeze for an ice cream-like texture).
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Serve: Slice into squares and serve chilled or semi-frozen.
Notes
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Serving Suggestions: Serve in individual jars or garnish with fresh mint leaves.
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Tips & Tricks: Ensure stiff peaks in whipped cream to avoid runny layers. Taste-test sweetness as mangoes are naturally sweet.
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Storage/Reheating: Store in an airtight container in the fridge for up to three days. Freeze for longer storage—thaw slightly before serving. Avoid reheating.
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