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 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.
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!
Find the full printable recipe here: Vegan Filipino Mango Float
