Mango float is a popular Filipino dessert commonly served during Christmas, New Year, birthdays and other special occasions. Mango float is made by creating layers of graham crackers, ripe mangoes and sweetened whipped cream. This no bake dessert is easy to make and it is absolutely delicious! It is best to eat it when it's cold and it is a perfect dessert for summer! 🥰

Tip #1

Mango Placement: Arrange the mango slices neatly for each layer to ensure every bite has a balanced flavour of mango and cream.

Tip #2

Mango Selection: Choose ripe, sweet mangoes that are slightly soft to the touch for a naturally sweet flavour that complements the vanilla ice cream.

Tip #3

Serving: If the cake is too hard to cut, let it sit out for a few minutes to soften slightly. Use a knife dipped in warm water for clean slices.

Follow Lilac Diaries

3 Ingredient Mango Float

Preparation time: 20 minutes | Chilling time: 4 hours or overnight

Ingredients

2 large ripe mangoes, peeled and thinly sliced
1.5-2 litre vanilla ice cream, softened
1 pack (250g) graham crackers

Preparation

In a rectangular dish (20.5cm x 20.5cm x 7.9cm) lay down a layer of graham crackers to cover the base. You may need to break some crackers to fit the dish perfectly.
Gently spread a layer of softened vanilla ice cream over the graham crackers.
Arrange a layer of mango slices over the ice cream.
Repeat the layers — graham crackers, ice cream and mango slices — until all ingredients are used, ending with a layer of mango slices on top.
Cover the dish with plastic wrap or foil and place it in the freezer. Freeze for at least 4 hours, or ideally overnight, until the ice cream cake is firm and set.
Remove the mango float ice cream cake from the freezer about 10 minutes before serving to make slicing easier. Cut into slices and serve cold.