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This Vegan Filipino Mango float is a popular no-bake dessert for a reason! It’s loaded with sweet whipped cream, fresh mangoes, and layers of graham crackers to make a dreamy cake. The hardest part is waiting for it to chill!
Table of Contents
When it comes to easy Filipino dessert recipes, this mango float might take the cake! 😉 It requires no baking, just 5 simple ingredients, and minimal kitchen equipment. It’s basically a Filipino icebox cake and is the perfect dessert for a hot summer day or any holiday or celebration.
Ingredients You’ll Need
- Vegan heavy cream: Adds a rich creaminess to the whipped cream layers of the cake. Most mainstream grocery stores today carry various brands of vegan heavy cream, or you can purchase it on Amazon. We are unsure if a homemade heavy cream would whip well into stiff peaks.
- Vegan condensed milk: Adds the perfect sweetness and thick consistency to help the whipped mixture bind together and form stable peaks. We used our homemade vegan condensed milk recipe and it works well.
- Vanilla extract: Complements the sweetness in the mangoes and the cream by adding a subtle, sweetness and warmth.
- Mangoes: Slices of fresh, juicy mangoes are layered between heavy cream and graham crackers for a natural sweetness and tropical flavor. Various ripe mangoes work, but the Carabao mango, the Philippine mango or Manila mango, is the most traditional choice!
- Vegan graham crackers: It can be difficult to find vegan graham crackers in stores. Nabisco Graham Original is the easiest to find, but we also like the brand Kinnikinnick, which is gluten-free. You can also make your own Vegan Graham Crackers from scratch.
Equipment Needed
- Stand mixer with whisk attachment or large bowl with hand mixer
- 8×8 dish
- Spatula
How to Make a Filipino Mango Float
- Prepare your mango. Peel mangoes and slice or dice them, depending on your preference. Set aside. Grab an 8×8 dish.
- Whisk until stiff peaks form. In a large bowl or the bowl of a stand mixer, whip the vegan heavy cream using the whisk attachment or a hand mixer until about doubled in size and stiff peaks form, about 3-4 minutes.
- Combine the wet ingredients. Add in half of the vegan condensed milk and whip until mixed through. Add in the remaining vegan condensed milk, vanilla extract, and salt, and whip again until uniform.
- Begin to layer ingredients in an 8×8 dish. To the bottom of the 8×8 dish, add a thin layer of the cream mixture and spread it out evenly with a spatula. Add a layer of graham crackers, breaking them as needed to fit. Add another layer of cream, another layer of graham crackers, then finally a layer of mango. Continue to alternate between cream, graham crackers, and mango.
- Garnish. To finish the dish, we like to spread out a final layer of cream, then crush up a couple of graham crackers and create a border on the edges. Then, with the last of the mango, fill in the middle.
- Chill overnight. Cover the baking dish tightly with plastic wrap and then foil, then chill in the freezer overnight or for at least 6 hours.
- Serve. Once ready to serve, thaw it so it is easier to cut, slice into squares, and enjoy chilled!
Serving Suggestions
This popular no-bake dessert is wonderful as is, but it can also be served with additional slices of fresh mango and, if desired, a scoop of vanilla ice cream.
Make it for your next special occasion, such as a spring or summer birthday, holiday, or celebration, such as a graduation or baby shower.
Recipe FAQs
Yes, mango float, royale, and graham are the same dessert.
This mango float recipe lasts up to 5 days when tightly covered in the refrigerator. If you don’t have room to store the entire 8×8 dish, transfer leftovers to airtight containers and tightly cover them. You can also freeze the mango float for up to one month, thawing before serving. We recommend cutting it before storing it in the freezer so it is easier to take individual servings.
Yes! If you are gluten-free, use the store-bought brand Kinnikinnick. If you can’t find them near you, try making your own Gluten-Free and Vegan Graham Crackers from Scratch!
Mango float is freezer-friendly. Depending on the brand of vegan heavy cream and vegan condensed milk you use, the texture of the cream layers may change a bit, but it will still taste delicious! If you’d like to freeze your cake, tightly cover it with plastic wrap followed by foil and store it for up to a month. This will help prevent freezer burn. Let thaw in the refrigerator until soft again and enjoy!
More Vegan Filipino Desserts You May Enjoy:
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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Vegan Filipino Mango Float Recipe
- Total Time: 6 hours 10 minutes
- Yield: 9 servings
- Diet: Vegan
Description
This Vegan Filipino Mango float is a popular no-bake dessert for a reason! It’s loaded with sweet whipped cream, fresh mangoes, and layers of graham crackers to make a dreamy cake. The hardest part is waiting for it to chill!
Ingredients
- 2 cups vegan heavy cream, chilled overnight
- 1/2 can (about 5.6oz) vegan condensed milk, chilled overnight
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 2–3 ripe mangoes, sliced or diced
- 1/2 box vegan Graham crackers
Equipment
- Stand mixer with whisk attachment or large bowl with hand mixer
- 8×8 dish
- Spatula
Instructions
- Prepare your mango. Peel mangoes and slice or dice, depending on your preference. Set aside. Get an 8×8 dish ready.
- Whisk until stiff peaks form. In a large bowl or the bowl of a stand mixer, whip the vegan heavy cream using the whisk attachment or a hand mixer until about doubled in size and stiff peaks form, about 3-4 minutes.
- Combine the wet ingredients. Add in half of the vegan condensed milk and whip until mixed through. Add in the remaining vegan condensed milk, vanilla extract, and salt, and whip again until uniform.
- Begin to layer ingredients in an 8×8 dish. To the bottom of an 8×8 dish, add a thin layer of the cream mixture and spread it out evenly with a spatula. Add a layer of graham crackers, breaking them as needed to fit. Add another layer of cream, another layer of graham crackers, then finally a layer of mango. Continue to alternate between cream, graham crackers, and mango.
- Garnish. To finish off the dish, we like to spread out a final layer of cream, then crush up a couple of graham crackers and create a border on the edges. Then, with the last ofthe mango, fill in the middle.
- Chill overnight. Cover the baking dish tightly with plastic wrap and then foil, then chill in the freezer overnight or for at least 6 hours.
- Serve. Once ready to serve, thaw it so it is easier to cut, slice into squares, and enjoy chilled!
Notes
- Storage: This mango float recipe lasts up to 5 days when tightly covered in the refrigerator. If you don’t have room to store the entire 8×8 dish, transfer leftovers to airtight containers and tightly cover them.
- Freezing: You can freeze the mango float for up to one month, thawing before serving. We recommend cutting it before storing it in the freezer so it is easier to take out individual servings.
- Prep Time: 6 hours 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Filipino
