Mango float or mangga crema is a Filipino icebox cake dessert consisting of ladyfinger or graham cracker layers, whipped cream, condensed milk, and mature carabao mangoes. Upon serving, it is chilled for a couple of hours, but it can also be frozen to give it an ice-like consistency.
The popular Filipino crema de fruta cake is a modern variant. It is also known by different names, including mango refrigerator cake, mango graham float, mango royale, and mango icebox cake. Crema de mangga is another version which, as in the original Crema de fruta, also uses custard and gulaman, or agar and gelatin.
Though this light and refreshing dessert is common in the Philipines, you don’t have to travel that far to try it. If you would like to enjoy this mango dessert at home, simply follow the recipe down below.
Filipino-Style Mango Float
- Author: Romae Chanice Marquez
- Recipe Category: Dessert
- Cuisine: Filipino
Mango float is an excellent recipe for the summer. It consists of layers of graham crackers, fresh mangoes, and a whipped cream or condensed milk mixture. The whole preparation and cooking time is 30 minutes. This recipe is suitable for 12 servings.
Mango float is every Filipino’s favorite go-to dessert during celebrations. Photo credit: @mrs.lina.thomas / Instagram.com
Filipino-Style Mango Float Ingredients
- 2 and 1/2 cups heavy cream, very cold
- 1 can condensed milk, chilled
- 8 sweet mangoes, peeled and cubed
- 20 pieces graham crackers, (about 3 inches in length)
If using Mango Puree,
- 2 Manila mangoes, peeled and finely chopped
- 1/2 cup sugar
Filipino-Style Mango Float Instructions
Step 1: Cover an 8×8 baking dish with parchment paper, leaving about a 1-inch overhang on all sides. Put it aside.
Step 2: Combine heavy cream and condensed milk in a bowl. Using a low-speed hand mixer, whip mixture until firm peaks are reached.
Step 3: Fold in half of the diced mangoes gently, making sure that the whipped cream is not deflated.
Step 4: On the bottom of the prepared dish arrange one layer of graham crackers. On top of the graham crackers, spoon 1/3 of the cream mixture and spread to cover the surface.
Step 5: Then, arrange another layer of graham crackers over the cream. Again, put 1/3 of the cream mixture on top and spread it out. Repeat with a new layer of graham crackers. Spoon and scatter crackers over the top of the last layer of the cream mixture.
Step 6: Arrange the remaining diced mangoes on the top. Cover securely with plastic film and chill overnight or freeze until stable for about 4 to 5 hours.
Step 7: Use the parchment paper overhang to remove the cake from the pan and move it to a serving platter. Cut into pieces to eat.
Filipino-Style Mango Float Additional Information
- Per serving, this recipe has 280 calories, 50g of carbohydrates, 5g of fat, and 5g of fat.
- This recipe will take 30 minutes to prepare. However, it will need to rest in the refrigerator overnight.
- This recipe can serve up to 12 people.
- To avoid contamination, store your mango float in a refrigerator with a fitted lid or cover it with plastic wrap. To keep it longer, freeze immediately after completing it. This will last for up to two weeks.
Image source: gobblethecook.com
About Filipino-Style Mango Float
Mango float can also be made from several other fruits, including strawberries, pineapple, bananas, and cherries. Different fruit variations result in a version similar to the original fruit crema.
Use a square baking dish that is sufficiently deep for multiple layers plus at least 1-inch headspace to prevent the top cream layer from sticking to the film when covered. Line the baking dish with parchment paper to help lift the cake off the pan for serving, leaving about one inch of overhang on each side.
Make sure that the heavy cream and condensed milk are icy to ensure maximum value. It would also help cool your beaters and mixing bowl before whipping for at least 15 to 20 minutes.
Conclusion
Mango float is the go-to dessert in every Filipino celebration. For more international dessert recipes, click here.
Featured Image: @genikayu / Instagram.com, @kentwellbakery / Instagram.com
