Mango float or crema de mangga is a Filipino icebox cake dessert made with layers of ladyfingers or graham crackers, whipped cream, condensed milk, and ripe carabao mangoes. It is chilled for a few hours before serving, though it can also be frozen to give it an ice cream-like consistency.


Amount Metric Ingredient
5 pc ripe mangoes or more as needed
2 cups whipping cream
1/2 cup sweetened condensed milk
1/2 tsp vanilla extract
400 g Honey Maid wafers or graham crackers

1. Peel the mangoes, slice in half and then slice the cut halves lengthwise into thin strips. Set aside.
2. Using an electric mixer, beat the whipping cream in a medium bowl until double in size. Add condensed milk and vanilla extract; mix until well combined.
3. Put a layer of graham crackers at the bottom of an 8-inch square glass baking dish or any similar container, filling the gaps with trimmed crackers.
4. Spread 1/3 of the cream mixture evenly on top of the crackers and then top with a layer of mango slices.
5. Place another layer of graham crackers, cream mixture and slices of mango; repeat the process one more time, ending with slices of mango.
6. Refrigerate the mango float overnight to set completely before serving.

Calories: 301kcal | Carbohydrates: 34g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 59mg | Sodium: 142mg | Potassium: 251mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1550IU | Vitamin C: 32mg | Calcium: 85mg | Iron: 1mg