Extra Special Mango Float (Mango Icebox Cake)
NO BAKING required for this fruity-licious Filipino chilled dessert. Juicy mangoes float on yummy mango-flavored whipped fresh cream then garnished with red cherries and studded with almonds for extra crunch. This superb Mango Icebox Cake is summer’s tropical delight but is also perfect for Christmas and New Year!
Ohhh summer. I’ve had a few requests for this special Filipino dessert called Mango Float. For some reason I never got to make it and then finally summer came so I decided this is the perfect time to make it! I am glad I did!
My mom came to visit us here in Michigan back in 2008. While she was here we invited for dinner an American missionary family who were on furlough in the US.
They have lived in the Philippines for a long time so when we asked them what food they wanted us to prepare – they said Filipino, please!!! They’ve been away for a few months and were terribly missing the usual food they ate in the Philippines so we told them, we’ll see what we can make.
Naturally, we had some Pancit and perhaps even adobo and lumpia for sure – the top Filipino foods. But for dessert? What shall we serve them?
I know my Mom makes a gorgeous Crema de Fruta so I told her to make it so I will finally know how to prepare it, too. Thankfully, she agreed. So I sort of adapted her Crema de Fruta and turned it into a delicious Mango Float.
I don’t really know why it’s called Mango Float – perhaps because fresh slices of Mangoes are literally floating in cream and supported underneath by Graham Crackers! I can take that explanation… 🙂
My mom’s secret in making such a delicious Mango Float (or Crema de Fruta) is in the cream. She adds some freshly pureed mango into the mix which transforms ordinary whipped cream into something sublime.
In this version, because I used a sweet-tart mango for the puree (like an Apple Mango) I had to add a little honey to balance the flavor. I also added some vanilla extract to the cream and the result is pure cream heaven.
For extra flavor and texture, I also added some sliced Almonds. It was truly superb! If you are allergic to nuts then feel free to omit them totally.
While traditionally, you use very ripe mangoes for this – I could only find semi-ripe, sweet-tart ones in the grocery so I was scared it would be a disaster.
On the contrary, it was superb. The sweet-tart mangoes actually cut the richness of the cream so it turned out perfect and quite refreshing.
So if you can’t find very sweet mangoes, try using the sweet-tart Apple Mangoes (provided they are already quite tender) because they are great for this too. While fresh mangoes are the best for this – for your last option, you can also use the canned ones.
This can also be prepared a day ahead and can be refrigerated until needed. Enjoy!!!
Follow the photos for a step-by-step guide.
NOTE: The old photos show a 9 x13 dish (which you may also use if you prefer but a 9×9 is perfect too and what I used for the updated photos).
First, assemble the Graham Crackers on the bottom of a 9 x 9 (or 9 x 13) glass baking dish (freezer-safe, if possible).
Spread 1/3 of the cream mixture on top of the Graham crackers.
Arrange the mango slices on top of the cream. You can arrange them however you want to. Sprinkle with about 1/3 of the sliced Almonds.
You may cube the mangoes like below.
Or simply slice them thinly.
Repeat the process twice.
For the third layer, you can add some Maraschino Cherries for garnish.
You can add as many Mango slices as you have available.
And now all you need is to refrigerate this fabulous dessert until needed and then you’re all set!
Can you see how yummy it is?
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Extra Special Mango Float (Mango Icebox Cake)
Ingredients
- 1 pint (473 ml) whipping or heavy Cream, chilled
- 2 tbsp powdered or icing sugar
- 1/2-2/3 cup sweetened condensed Milk, (taste and adjust to your preferred sweetness)
- 1 cup Mango puree, from ripe fresh mangoes if possible
- 1/2 tsp Vanilla Extract
- Honey, to taste (optional)
- 4 ripe Mangoes, sliced either into cubes or thin strips
- 1 pack Graham Crackers or Digestive Biscuits, as needed
- 6 tbsp sliced Almonds, divided into three parts (2 tbsp each)
- 1 bottle Maraschino Cherries, for garnish
Instructions
- In a mixer beat the cream on high speed until the volume increases and the mixture thickens about 3 minutes. As you beat the cream, slowly add 2 tablespoons of powdered sugar to stabilize it. Stop the mixer and gently stir in the condensed milk, vanilla extract and mango puree. Adding a small amount of Honey is optional. I added honey one time because the mangoes I had were sweet-tart so to balance it out I mixed some honey. I believe the small amount of honey made a difference in the taste, too. If your mango is already sweet it is not necessary. Taste the cream and adjust the sweetness to your liking.
- Assemble the Graham Crackers on the bottom of a 9 x 9 glass baking dish (freezer-safe, if possible). Fill in the gaps with smaller pieces.
- Spread 1/3 of the cream mixture on top of the Graham crackers. Arrange the mango slices on top of the cream. You can arrange them however you want to. Sprinkle with about 1/3 of the sliced Almonds.
- Repeat the process twice. For the third and top layer you can add some Maraschino Cherries for garnish. You can add as many Mango slices as you have available.
- The next step is very important. Whether you are serving it in a few hours or the next day – you need to chill it properly. If serving this on the same day – immediately after assembling the dish, cover it with plastic wrap and place it in the freezer for at least an hour – preferably 2 hours. This will help set the cream. Transfer to the fridge and chill for another 1-2 hours and then serve. If serving it the next day – after freezing it for a couple of hours, just place it in the refrigerator overnight and take out and serve when needed. It should come out nice and easy to slice and will not disintegrate.
Nutrition
Last updated on August 25th, 2023 at 08:13 pm
You had me at MANGO! 😉 This looks incredible…must make it!
Awww! Thanks, Nicole! Like you am a huge Mango fan! 🙂
This looks super delicious! Love the recipe 🙂 I am going to try this for sure!
Thanks, Sandhya! Hope you love it as much as we do!
Thanks for sharing this awesome recipe!
Thanks, Bonnie! Glad you enjoyed it. 🙂
I think the almonds give the crunch kick to the mango float. I love this! Awesome dessert. =)
Yes, the almonds make it extra-special! Thanks, Micole!
We have an apple mango tree in our backyard and we always just eat its fruits as is. Now you've given me a delicious alternative to enjoying its fruits. Thanks Abby!
Oh what a blessing that must be. Hope you can try this and like it. 🙂
just bought some mangos because they were on sale (which is all the time in Cali) and now I know what to do with them…now for the mango puree…I have mango butter from Trader Joes, but not sure where to find mango puree except maybe the Filipino store…any suggestions.
Thanks for stopping by SunE. You just make it. If you read the write-up above the recipe, it tells you about it and what to add to it. You can just make it in a food processor with fresh or canned mangoes. Am kinda jealous you have mangoes the whole year through. 🙂
how long the float can last after taken out from the fridge? will it easily get spoiled? Im travelling for almost 7hrs and plan to bring some. thank you
Unless you have a very good cooler to keep it completely cool (perhaps even use dry ice, if possible) then I won't advise it as the cream may just turn watery or it won't be as firm. 7 hours is quite a long time esp in the summer.
do you think it's advisable to use the ready-to-use Nestle All-Purpose Cream instead of the whipping/heavy cream? TIA! 🙂
You can use that if you prefer. 🙂
Ito sarap gusto ko, salamat.
Yes! I was going to stop by Goldilocks and pick up something sweet for Thanksgiving but this looks tasty and easy…exactly what I was looking for! I can't wait to try it. Thanks!
My brother stays in Philipines and Mango float happens to be his favorite dessert. So next time when I meet him will definitely make this for him. Pinning the recipe.
it's really looks so yummy! wanna try to make one this coming new year's eve later!!
Hope you enjoy it and do let us know. Thanks and happy new year!!!
Hi Am kind of having a hard time looking for a good sweet mango. What did u use? The mangoes here are sour and not sweet at all. I was thinking of buying those in can with syrup. Are they sweeter? What do u think? Thank you so much! I am a huge fan of yours! This is the first time I made a comment since I am really having a hard time with mangoes! Ugh. But I've been following your recipe ever since I was in the Philippines!
You can certainly use canned mangoes if you find it difficult to find fresh and sweet ones. They would be in syrup (like pineapple chunks) so I am assuming kind of sweet, too!
I’m so happy to find this recipe – I remember having this treat at family parties but never knew how to make it. I want to bring it to a potluck that will be about 30 minutes away. I am making it the night before and following your instructions to freeze for 2 hours and then move to the fridge. Should I put it back in the freezer for any amount of time before leaving the house to make sure it will still be firm until served at the party (could be up to an hour from when I leave home until it can be served). Thank you!
Yes, I would freeze it so it hold its shape when you get to the party. Sorry, we were on holiday and away here for a few weeks.
Is there any substitute for graham cracker? We are in a lockdown and asian stores are shut…thanks
You can go to any grocery stores (not Asian stores) for graham crackers and they are so easy to find. In case you cannot get them, then digestives, Marie biscuits, ladyfingers or very thin crisp cookies may do. Hope you enjoy this. Thank you.
Lady fingers sound like a great idea since they would layer nicely & be tender for cutting/serving!
The way it is setup reminded me of eclair cake with the graham crackers being used for stability. I was thrilled to see whipped cream being used as opposed to so may recipes that use Cool Whip which I don’t like.
Along with almonds I was thinking toasted coconut would be a nice addition for another texture & I just like the flavor. I will have to see if I can find good mangos or find canned ones in their natural juice not syrup. If I can find that type I think it would work well.
Thank you for sharing! I enjoy seeing your posts on FB.
This sounds so absolutely delicious. I’m such a mango lover and this just makes my mouth water! Can’t wait to get this on our dessert table.
Yummy! This Extra Special Mango Float (Mango Icebox Cake) looks so delicious and easy! So excited to give this a try!
Everyone LOVED this mango float! The different textures were so good and of course the mangos in it.
This Extra Special Mango Float (Mango Icebox Cake) is so delicious and so easy to make too. I love mango as seasonal fruit. This is creamy and a nutty dessert too.
This Extra Special Mango Float (Mango Icebox Cake) is the perfect summer dessert, especially as it’s no-bake too. Delicious!
We have two mango trees and I have a ton in the freezer I prepared for the winter months. I never have enough mango recipes and this one is perfect for a delicious dessert!
What a nice dessert. It reminds me of a vacation in the tropics. This is party perfect.
I don’t like to bake that much so I was happy to discover this recipe! So good
Wow, I love this fruity cake. Looks delicious. Perfect for weekends. I’m going to make it for my family.