Mango Float (Icebox Cake) Recipe
Easy mango float recipe — layers of graham crackers, whipped cream, and fresh mango slices. No-bake Filipino-inspired dessert that is incredibly addictive.
Founder, MMA Farms — 3rd-generation Multan mango grower
Prep Time
20 min
Cook Time
None
Servings
12 servings
Calories
240/serving
Ingredients
3 large ripe mangoes (Sindhri or Chaunsa)
peeled and thinly sliced
2 cups (480ml) cold heavy whipping cream
1 can (390g/14oz) sweetened condensed milk
1 teaspoon vanilla extract
1 packet (about 200g) graham crackers or Marie biscuits
2 tablespoons crushed graham crumbs
for topping
Step-by-Step Instructions
Prepare the Mangoes
Peel 3 ripe Sindhri or Chaunsa mangoes and slice the cheeks into thin, even strips about 5mm thick. Pat the slices dry with a paper towel so excess juice does not loosen the cream. Set aside.
Whip the Cream
In a chilled bowl, whip 2 cups of cold heavy cream on medium-high speed until soft peaks form, about 3-4 minutes. Pour in the condensed milk and vanilla, then whip another 1-2 minutes until thick and spreadable. Do not overbeat.
Build the First Layer
Spread a thin layer of cream over the base of a 9x9 inch dish. Cover it with a single layer of graham crackers, breaking pieces to fill any gaps. Spread about one-third of the remaining cream over the crackers, then arrange a layer of mango slices on top.
Repeat the Layers
Repeat with another layer of graham crackers, cream, and mango. Add a final layer of crackers and finish with a smooth top layer of cream. You should have 2-3 full layers depending on your dish size.
Chill and Serve
Cover and refrigerate for at least 4 hours, ideally overnight, so the crackers soften into a cake-like texture. Just before serving, dust the top with crushed graham crumbs and garnish with a few mango slices. Slice into squares and serve cold.
Tips for the Perfect Mango Float (Icebox Cake)
Best Mango Variety
For this recipe, Sindhri works best for its sweetness and smooth texture. Chaunsa adds a richer, more complex flavor.
Make Ahead
This recipe can be prepared ahead of time. Store in the refrigerator and bring to serving temperature when ready.
Variations
Classic Version
Follow the recipe as written for the traditional preparation.
Nutrition Information
Per serving
About This Recipe
Mango Float (Icebox Cake) showcases the versatility of mangoes in Filipino cuisine. From our orchards, in Multan, Pakistan, we believe the quality of the mango determines the quality of the dish. Using naturally ripened, carbide-free Sindhri or Chaunsa mangoes transforms this recipe from good to extraordinary.
Frequently Asked Questions
What mango is best for mango float (icebox cake)?
Sindhri and Chaunsa from Pakistan work best due to their natural sweetness, smooth texture, and minimal fiber content.
Can I make mango float (icebox cake) ahead of time?
Yes, most components can be prepared in advance and stored properly.
Fresh Mangoes Make All the Difference for Your Mango Float (Icebox Cake)
The secret to an incredible mango float (icebox cake) is using naturally sweet, carbide-free mangoes. Order from MMA Farms for the best results.
White Chaunsa Mosami
Multan's most celebrated mango — silky custard-like flesh, delicate sweetness, and a floral fragrance that no other mango can match. 100% carbide-free, naturally ripened, farm-direct from our Multan orchards.
5 kg Box
Rs. 2,950
10 kg Box
Rs. 4,950
Ships
July 10