Mango Float (Filipino Icebox Cake)
A creamy, fruity Filipino classic — the sweet cousin of tiramisu.
Mango Float is one of those desserts that instantly feels like home. If you grew up Filipino — in the Philippines or abroad — you’ve probably seen this served at every birthday, reunion, fiesta, or Christmas gathering. It’s our version of a no-bake icebox cake: layers of whipped cream, condensed milk, and ripe mangoes set between graham crackers until everything softens into a cold, creamy slice of comfort.
The dish most likely evolved from crema de fruta, a Spanish-influenced layered cake made with sponge, custard, fruit, and jelly. As life became busier and ingredients more modern, home cooks swapped sponge for graham crackers, simplified the filling, and eventually crowned the dish with fresh mango — arguably the Philippines’ most iconic fruit. From there, the Mango Float we know today was born.
I like to call it the fruit-forward cousin of tiramisu. Soft layers, a little melty, a little messy, and absolutely irresistible. It’s nostalgic, incredibly forgiving, and the perfect “make ahead” dessert — especially during mango season.
You can puree the mangoes for a silky finish, or slice/chop them if you love a sweet, juicy bite. And if you can’t find graham crackers, any plain, lightly sweet biscuit will work beautifully.
Ingredients:
- 600ml thickened cream, chilled
- 1 can (395g) sweetened condensed milk
- 1 tsp vanilla paste
- 3–4 ripe mangoes, pureed or sliced/chopped
- 1–2 packets graham crackers
Any lightly sweet plain biscuit works if you can’t find grahams.
Method :
- Prepare your mangoes
Puree the mango flesh until smooth, or slice/chop the mangoes if you prefer a chunkier, more textured bite. Either option works — choose the one you love. - Whip the cream
In a cold bowl, whip the cream until soft peaks form. Add the condensed milk and vanilla paste, then continue whipping until thick, light, and fluffy. - Create your base layer
Line the bottom of your dish with graham crackers (or your chosen biscuit). They don’t have to fit perfectly — they’ll soften into the cream as it sets. - Add cream + mango
Spread an even layer of the cream mixture over the crackers, followed by a layer of mango (puree or slices). Smooth gently. - Repeat
Continue layering: crackers → cream → mango, until the dish is full. Finish with a thick layer of cream and a swirl or scattering of mango on top. - Chill to set
Cover and refrigerate for at least 6 hours, but overnight is best. The biscuits soften and the flavours settle into that perfect creamy-sweet texture Mango Float is known for. - Serve
Slice or scoop and enjoy. This dessert disappears fast — don’t say I didn’t warn you.
