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Mango Float Icebox Cake

Mango Float Icebox Cake is a no-bake Filipino dessert made with layers of graham crackers, sweetened cream, and ripe mangoes. It’s creamy, fruity, and perfect for warm days.

Ingredients

Scale
  • 3 ripe mangoes, peeled and sliced thinly
  • 2 cups heavy cream or all-purpose cream, chilled
  • 1 can (14 oz) sweetened condensed milk
  • 1 tsp vanilla extract (optional)
  • 1 pack graham crackers (about 200g)
  • Crushed graham crackers for topping (optional)

Instructions

  1. In a mixing bowl, combine the chilled cream and sweetened condensed milk. Add vanilla extract if using. Whip until well blended and slightly thickened.
  2. In a rectangular dish, layer graham crackers at the bottom, covering the entire surface.
  3. Spread a layer of the cream mixture over the graham crackers.
  4. Place a layer of mango slices over the cream.
  5. Repeat the layers (graham crackers, cream, mangoes) until all ingredients are used, ending with a layer of cream on top.
  6. Sprinkle crushed graham crackers on top for garnish, if desired.
  7. Cover and refrigerate for at least 4 hours or overnight until set.
  8. Slice and serve chilled.

Notes

  • Use sweet, ripe mangoes like Carabao or Ataulfo for best flavor.
  • You can freeze the cake for a firmer texture, similar to ice cream cake.
  • Let the cake chill overnight for best results.

Nutrition

Keywords: mango float, icebox cake, Filipino dessert, no-bake cake, mango dessert