Mango Float (Frozen)

This frozen mango float is an ice cream-like take on a refreshing Filipino dessert. 

The mango float, also known as crema de mangga or mango royale, is similar to an ice box cake. It includes layers of Graham crackers, sweetened whipped cream, and fresh chopped mango. It's a wonderful way to enjoy fresh, ripe mangoes. 

You can make mango floats the traditional way, by layering the ingredients and refrigerating them overnight and then serving the dessert as you would an ice box cake. For this variation, and a more ice cream-like dessert, just freeze the layers after refrigerating. I love this variation, perfect for a summer barbecue, potluck, or outdoor party. 

This is a wonderful no-bake dessert that is easy to make and only requires four ingredients!

Ingredients in a Mango Float: 

Mangoes: You will need three standard-sized mangoes that are fully ripe. If you can find tree-ripened mangoes, they are the best. Otherwise, use the ripest mangos you can find. 

Heavy Cream: You will need one pint. 

Sweetened Condensed Milk: You will need one standard-sized can. 

Graham Crackers: You will need about two sleeves of Graham Crackers, equivalent to about 18 full sized crackers, or nine ounces by weight. 

Optional Ingredients: I also added a 1/2 teaspoon of vanilla as well as a pinch of sea salt. 

How to Make this Frozen Mango Float:

First, peel the mangoes and cut them into small pieces. Set aside. 

Next, crush the Graham crackers into a mixture of crumbs and small pieces. Alternatively, you could layer the whole Graham crackers between layers of sweet cream and mangoes. It will just take a little longer for the crackers to soften. 

After that, whip the whipping cream and condensed milk into stiff peaks. Make sure that the mixture is fully whipped so that it will hold up in the refrigerator. 

Layer the ingredients, beginning with the Graham crackers, the whipped cream, and then the mangoes, in nine layers (three layers of each ingredient). Then, cover and refrigerate for about four hours to soften the Graham crackers. 

Finally, freeze for about eight hours or overnight. Yes, you will need patience, but it is worth it. 

Mango Float Recipe Variations:

You can easily make this dessert with other fruits such as bananas, berries, or stone fruits, or even a mixture. If you want to try it with apples or pears, I would suggest cooking them first. 

You could also leave the Graham crackers whole and layer them like you would with an ice box cake. 

If you'd like to cut back a bit on the sweetness, you can use less of the sweetened condensed milk. Be aware that the canned milk helps stabilize the whipped cream so, if you choose this option, the dessert will not last as long in the refrigerator. It will do just fine in the freezer. 

Mango Float Make-Ahead and Leftover Storage Tips: 

This is the perfect make-ahead desert. Just keep frozen up until about 30 minutes before serving. 

For leftovers, as long as you have whipped the cream mixture well, leftovers of this dessert will last in the refrigerator for at least five days. Just scoop out servings into bowls for dessert, or even breakfast. 

More Fabulous Mango Recipes You'll Love:

Stir-Fry Mango Ginger Chicken

Mango Cream with Berries

Mango Chile Margarita

Spicy Citrus and Mango Shrimp Cocktail

Chill Out with Frozen Desserts:

• Cannoli Ice Cream with Pistachios and Chocolate from A Kitchen Hoor's Adventures
• Fresh Watermelon Slush from Palatable Pastime
• Frozen S'mores from Hezzi-D's Recipe Box
• Homemade Fudgesicle from Art of Natural Living
• Mango Float (Frozen) from Karen's Kitchen Stories
• Plum Sorbet from That Recipe

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Frozen Mango Float

Yield: 16 servings

Author: Karen's Kitchen Stories

Prep time: 30 MinInactive time: 10 HourTotal time: 10 H & 30 M

This frozen mango float is an ice cream-like take on a refreshing Filipino dessert.

Ingredients

• 2 cups heavy whipped cream
• 1 14 ounce can sweetened condensed milk
• 1/2 teaspoon pure vanilla extract or vanilla bean paste (optional)
• Pinch of salt (optional)
• 1 1/2 cups (9 ounces/about 2 sleeves or 18 full-sized) Graham crackers, crushed into a mixture of crumbs and small pieces.
• 3 ripe mangos, peeled and cut into a small dice

Instructions

1. In the bowl of a stand mixer, fitted with the whisk attachment, begin beating the heavy cream until it just begins to get foamy.
2. Add the sweetened condensed milk, vanilla, and salt, and beat until stiff peaks have formed, about 3 to 5 minutes.
3. Spray an eight-inch square glass Pyrex-style pan, or an 8-inch square cake pan, with spray oil.
4. Spread the bottom of the pan with 1/3 of the Graham cracker pieces, top with 1/3 of the whipped cream mixture, and sprinkle with 1/3 of the diced mango. Repeat two more times, ending with the mangoes. Cover the pan with plastic wrap and refrigerate for four hours to soften the Graham crackers.
5. Transfer the pan to the freezer and freeze for at least 6 hours (or overnight).
6. Remove the pan from the freezer about 30 minutes before slicing and serving.

Nutrition Facts

Calories

158

Fat (grams)

5 g

Sat. Fat (grams)

3 g

Carbs (grams)

27 g

Fiber (grams)

1 g

Net carbs

26 g

Sugar (grams)

21 g

Protein (grams)

3 g

Cholesterol (grams)

14 mg

https://www.karenskitchenstories.com/2024/06/mango-float-frozen.html

Karen's Kitchen Stories

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