Mango Float
No-bake Filipino icebox cake of graham crackers, sweet condensed-milk cream and layers of ripe mango. Pure party magic.
← Nouns Cooking · Indonesian & Filipino
Ingredients
- 24 Graham crackers
- 500 ml chilled whipping cream (or all-purpose cream)
- 300 ml Condensed milk
- 1 tsp Vanilla extract (optional)
- 4 ripe mangoes (Ataulfo or Carabao if you can find them), thinly sliced
Method
- Whip the cream to soft peaks, about 3–4 min with an electric whisk, then fold in the condensed milk and vanilla (if using).
- Cover the base of a 20 cm square dish with a single layer of graham crackers, breaking them to fill gaps.
- Spread over a quarter of the cream and top with a layer of mango slices. Repeat to make three layers of crackers, cream and mango.
- Finish with the last of the cream and the best mango slices on top. Crush 2 crackers and sprinkle them over.
- Cover and chill for at least 4 hours, or overnight, until the crackers soften into cake. Slice into squares and serve cold.
Tips
- For a firmer, ice-cream-cake texture, freeze it for 2–3 hours and serve semi-frozen.
- Graham crackers contain wheat; use gluten-free biscuits if needed.
Sources
Written in our own words after cross-checking these recipes:
Open Mango Float in Nouns Cooking