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mango float showing the layers from the side

Vegan Filipino Mango Float Recipe


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  • Author: Sweet Simple Vegan
  • 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
  • 23 ripe mangoes, sliced or diced
  • 1/2 box vegan Graham crackers

Equipment


Instructions

  1. Prepare your mango. Peel mangoes and slice or dice, depending on your preference. Set aside. Get an 8×8 dish ready.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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