Mango float
A Filipino dessert for family occasions, also called mango refrigerator cake. It is layers of biscuits (graham crackers in the Philippines), whipped cream with condensed milk and thin slices of ripe mango, chilled overnight. In the fridge the biscuits soak up the cream and soften, turning the whole into a delicate cake you slice like a gateau. It needs no baking or special skill, and its flavour depends on one thing: the mango must be fully ripe and sweet.
Your own work in that: 25 min.
- Slicing the mango 10 min
- Cream 10 min
- Layering 15 min
- Chilling 360 min
Step by step
0 / 8 doneSlice the mango
Peel the mangoes and slice the flesh off the stones thinly, about 5 mm. Divide the slices into three portions: two go between the layers, and the third, with the best slices, is kept for the top.
Ingredients: 300 g wholemeal biscuits (graham-cracker style) · 3 pcs ripe mangoes · 500 ml whipping cream (30–36%), very cold · 200 g sweetened condensed milk
Thin slices — the best for the top.Whip the cream
Whip the cold cream to soft peaks, about 3–4 minutes.
Ingredients: 300 g wholemeal biscuits (graham-cracker style) · 3 pcs ripe mangoes · 500 ml whipping cream (30–36%), very cold · 200 g sweetened condensed milk
Add the condensed milk
Pour in the condensed milk in a thin stream, whisking on low speed, and whisk a little longer until the cream is thick and holds its shape. Do not whisk further, or the cream will split.
Ingredients: 300 g wholemeal biscuits (graham-cracker style) · 3 pcs ripe mangoes · 500 ml whipping cream (30–36%), very cold · 200 g sweetened condensed milk
The cream should be thick and hold its shape.Lay the first layer
Set aside 2–3 biscuits for the top. Cover the base of a square dish about 20 × 20 cm and at least 6 cm deep tightly with biscuits (break them to fill gaps). Spread over a third of the cream and lay on the first portion of mango.
Ingredients: 300 g wholemeal biscuits (graham-cracker style) · 3 pcs ripe mangoes · 500 ml whipping cream (30–36%), very cold · 200 g sweetened condensed milk
Biscuits tight — broken pieces in the gaps.Repeat the layers
Add a second layer of biscuits, cream and mango. Finish with a third layer of biscuits and spread the rest of the cream over it.
Ingredients: 300 g wholemeal biscuits (graham-cracker style) · 3 pcs ripe mangoes · 500 ml whipping cream (30–36%), very cold · 200 g sweetened condensed milk
Decorate
Arrange the reserved mango slices on top and scatter with the crushed biscuits.
Ingredients: 300 g wholemeal biscuits (graham-cracker style) · 3 pcs ripe mangoes · 500 ml whipping cream (30–36%), very cold · 200 g sweetened condensed milk
Chill overnight
Cover with film and refrigerate at least 6 hours, ideally overnight. The biscuits soften and the cake can be sliced.
Ingredients: 300 g wholemeal biscuits (graham-cracker style) · 3 pcs ripe mangoes · 500 ml whipping cream (30–36%), very cold · 200 g sweetened condensed milk
Slice and serve
Cut into 9 squares with a sharp knife dipped in hot water. Serve straight from the fridge.
Ingredients: 300 g wholemeal biscuits (graham-cracker style) · 3 pcs ripe mangoes · 500 ml whipping cream (30–36%), very cold · 200 g sweetened condensed milk
Before you start
Frozen
In the Philippines mango float is also sometimes frozen and served like an ice cream cake. Freeze it after the night in the fridge and take it out of the freezer 15 minutes before slicing.
The biscuits
In the Philippines it is made with graham crackers, which are thinner and lighter than most European biscuits — if you have them, about 250 g is enough. Wholemeal biscuits or sponge fingers are good substitutes — with sponge fingers the cake is softer.
Storage
Keep the cream cake in the fridge and eat it within 2 days. Do not leave it at room temperature for more than 2 hours. The mango darkens over time.
