Are mango float, mango royale, and mango graham the same?

Yes, mango float, royale, and graham are the same dessert.

How long does mango float last?

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 8x8 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.

Can I make this Filipino icebox dessert gluten-free?

Yes! If you are gluten-free, use the store-bought brand u003ca href=u0022https://amzn.to/2vatlOxu0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003eKinnikinnicku003c/au003e. If you can't find them near you, try making your own u003ca href=u0022https://minimalistbaker.com/gluten-free-graham-crackers-vegan/u0022u003eGluten-Free and Vegan Graham Crackersu003c/au003e from Scratch!

Can I put this mango float in the freezer?

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!

Vegan Filipino Mango Float

Name: Vegan Filipino Mango Float Recipe
Prep time: 6 h 10 min
Total time: 6 h 10 min
Cuisine: Filipino
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; Stand mixer with whisk attachment or large bowl with hand mixer; 8×8 dish; Spatula

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

Cook Mode Prevent your screen from going dark

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