Mango Float (Filipino No-Bake Dessert)
This post may contain affiliate links.This easy Mango Float is a Filipino no-bake dessert made with layers of juicy mangoes, Lotus Biscoff cookies, and fluffy whipped cream. It’s creamy, fruity, and has a lovely caramelized cookie flavor. No baking needed, just a little patience while it chills!
A Quick Look at the Recipe
🏷️ Recipe Name: Mango Float
⏱️ Ready In: ~ 2 hours 10 minutes
🍽️ Serves: 4 pieces
🔥 Calories: 288 kcal per piece (estimate)
🧾 Main Ingredients: Heavy cream, Lotus Biscoff, condensed milk, vanilla extract, ripe mango.
🥗 Dietary Info: Gluten free
🧠 Difficulty: Easy with simple step-by-step guide.
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Whenever mangoes are in season, I love making easy desserts like Mango Panna Cotta, Mango Pudding, and Mango Sago. This Mango Float is another one of my favorites, especially when I don’t feel like turning on the oven.
Instead of the usual graham crackers, I use Lotus Biscoff cookies. I love their caramelized flavor, and they go so well with the fresh mangoes and fluffy cream made with heavy whipping cream and sweetened condensed milk.
After chilling in the refrigerator, the cookies soften into cake-like layers. It’s such an easy dessert to prepare ahead of time, especially when you have guests coming over.
If you love mangoes as much as I do, check out my Mango Dessert Recipes collection for more easy and delicious ideas.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
- Lotus Biscoff Cookies – Traditional Filipino mango float is usually made with graham crackers, but I decided to use Lotus Biscoff cookies instead. Their caramelized flavor goes really well with the sweet mangoes and creamy filling. You can also use graham crackers or your favorite plain biscuits.
- Ripe Mangoes – Choose ripe, sweet mangoes for the best flavor. Make sure they’re not overly soft or mushy, as you’ll want the slices to hold their shape between the layers.
- Heavy Whipping Cream – This gives the mango float its light, fluffy, and creamy texture. Use cold heavy whipping cream so it whips up nicely and holds its shape.
- Sweetened Condensed Milk – Adds sweetness and makes the cream filling richer. You can use store-bought condensed milk or make your own using my homemade condensed milk recipe.
- Vanilla Extract – Adds a little extra flavor to the cream and goes well with the mangoes and Biscoff cookies.
How to Make Mango Float
STEP 1. Prepare the whipped cream and biscuits. In a large bowl, beat the cold heavy whipping cream with a hand mixer until it starts to thicken (Image 1). Add the sweetened condensed milk and vanilla extract (Image 2). Continue mixing on low speed until soft peaks form (Image 3). Keep the whipped cream in the refrigerator until ready to use.
Arrange the Lotus Biscoff cookies in a single layer at the bottom of a glass container. Break some cookies into smaller pieces if needed to fill the gaps (Image 4).
STEP 2. Assemble the mango float layers. Spread a layer of whipped cream, about 2 cm (¾ inch) thick, over the Lotus Biscoff cookies (Image 5). Arrange the mango slices evenly on top (Image 6).
Spread a thin layer of whipped cream over the mangoes, then add another layer of Lotus Biscoff cookies (Image 7).
Cover the cookies with another layer of whipped cream, then arrange the remaining mango slices on top (Image 8).
STEP 3. Add the topping and chill. Smooth the whipped cream evenly over the top (Image 9). Crush some Lotus Biscoff cookies into fine crumbs and sprinkle them over the whipped cream (Images 10, 11).
Cover and refrigerate for at least 4 hours to allow the cream to firm up and the cookies to soften. Cut the mango float into 4 squares and serve chilled (Image 12).
Pro Tips
- Use cold heavy whipping cream. Make sure the cream is cold before whipping. This helps it whip up faster and hold its shape. Stop mixing once soft peaks form to avoid overwhipping.
- Choose ripe, sweet mangoes. Use mangoes that are ripe and sweet but still firm enough to slice. Avoid overly soft or mushy mangoes, as they can release too much juice into the cream.
- Slice the mangoes evenly. Try to cut the mangoes into thin, even slices so they are easier to arrange between the layers. This also makes the mango float easier to cut and serve.
- Cover the gaps between the cookies. Arrange the Lotus Biscoff cookies closely together and break some into smaller pieces to fill any gaps. This helps create more even layers.
- There’s no need to soak the cookies. The Lotus Biscoff cookies will naturally absorb moisture from the cream as the mango float chills, giving them a soft, cake-like texture.
- Spread the cream evenly. Make sure each layer of whipped cream covers the cookies and mango slices evenly. This helps the mango float hold its shape when sliced.
- Chill before serving. Refrigerate the mango float for at least 2 hours, but I recommend chilling it overnight for the best texture. This gives the cookies more time to soften and makes the dessert easier to cut into neat squares.
Serving Suggestions
Serve this Mango Float chilled with a glass of refreshing cucumber juice or watermelon juice. It’s a lovely dessert to enjoy on a hot day!
If you’re having friends or family over, you can also serve it alongside some pineapple tarts or slices of marble cake for a little afternoon dessert spread.
Mango Float FAQs
Yes, of course! Traditional Filipino mango float is usually made with graham crackers. You can use them or your favorite plain biscuits instead of Lotus Biscoff cookies. I just love the caramelized flavor that Biscoff adds to this dessert.
Fresh mangoes are the best choice for this recipe because they hold their shape better. Frozen mangoes tend to release more water after thawing, which can make the cream layers watery.
I recommend chilling it for at least 4 hours, but overnight is even better. This gives the Lotus Biscoff cookies enough time to soften and the cream to firm up, making the dessert easier to slice.
Absolutely! Mango Float is a great make-ahead dessert. You can prepare it the day before, cover it, and keep it in the refrigerator until you’re ready to serve.
You can use all-purpose cream, which is commonly used in Filipino mango float recipes. However, it may not whip up as light and fluffy as heavy whipping cream, depending on its fat content. For this recipe, I prefer heavy whipping cream because it gives the filling a thicker, fluffier texture.
Yes! You can freeze Mango Float for a firmer, ice cream-like texture. Cover it tightly and let it sit at room temperature for a few minutes before slicing. Keep in mind that the cream and mangoes may change texture after freezing and thawing.
Storage
Refrigerator: Cover the mango float tightly with plastic wrap or keep it in an airtight container in the refrigerator for up to 3 days. The Lotus Biscoff cookies will continue to soften as they absorb moisture from the cream, so I recommend enjoying it within the first 1–2 days for the best texture.
Freezer: You can also freeze mango float in a freezer-safe, airtight container for up to 1 month for the best quality. Let it soften slightly before slicing and serving. I prefer keeping mine in the refrigerator because I love its soft, creamy texture.
More No Bake Desserts
- Avocado Pudding – A smooth and creamy dessert with a lovely avocado flavor.
- Chocolate Agar Agar Pudding – An easy chocolate dessert with a firm, jelly-like texture.
- Peach Gum Dessert – A refreshing Asian sweet soup with a lovely combination of textures.
- Japanese Coffee Jelly – A refreshing coffee-flavored jelly served with a creamy milk sauce.
- Osmanthus Jelly – A light, floral jelly that’s especially refreshing on hot days.
- Mango Mousse – A fluffy, creamy mango dessert made with just three ingredients.
If you love easy desserts that don’t require an oven, check out my No Bake Dessert Recipes collection for more delicious treats to make at home.
Mango Float
Equipment
Ingredients
- 150 g Lotus biscoff biscuits
- 300 g heavy cream
- ¼ tsp vanilla extract
- 40 g condensed milk
Instructions
- In a large bowl, beat the cold heavy whipping cream with a hand mixer until it starts to thicken. Add the sweetened condensed milk and vanilla extract. Continue mixing on low speed until soft peaks form. Keep the whipped cream in the refrigerator until ready to use.
- Arrange the Lotus Biscoff cookies in a single layer at the bottom of a glass container. Break some cookies into smaller pieces if needed to fill the gaps.
- Spread a layer of whipped cream, about 2 cm (¾ inch) thick, over the Lotus Biscoff cookies. Arrange the mango slices evenly on top.
- Spread a thin layer of whipped cream over the mangoes, then add another layer of Lotus Biscoff cookies.
- Cover the cookies with another layer of whipped cream, then arrange the remaining mango slices on top.
- Smooth the whipped cream evenly over the top. Crush some Lotus Biscoff cookies into fine crumbs and sprinkle them over the whipped cream.
- Cover and refrigerate for at least 2 hours to allow the cream to firm up and the cookies to soften. Cut the mango float into 4 squares and serve chilled.
Notes
- Use cold heavy whipping cream. Make sure the cream is cold before whipping. This helps it whip up faster and hold its shape. Stop mixing once soft peaks form to avoid overwhipping.
- Choose ripe, sweet mangoes. Use mangoes that are ripe and sweet but still firm enough to slice. Avoid overly soft or mushy mangoes, as they can release too much juice into the cream.
- Slice the mangoes evenly. Try to cut the mangoes into thin, even slices so they are easier to arrange between the layers. This also makes the mango float easier to cut and serve.
- Cover the gaps between the cookies. Arrange the Lotus Biscoff cookies closely together and break some into smaller pieces to fill any gaps. This helps create more even layers.
- There’s no need to soak the cookies. The Lotus Biscoff cookies will naturally absorb moisture from the cream as the mango float chills, giving them a soft, cake-like texture.
- Spread the cream evenly. Make sure each layer of whipped cream covers the cookies and mango slices evenly. This helps the mango float hold its shape when sliced.
- Chill before serving. Refrigerate the mango float for at least 2 hours, but I recommend chilling it overnight for the best texture. This gives the cookies more time to soften and makes the dessert easier to cut into neat squares.
I love making this Mango Float whenever mangoes are in season. I use Lotus Biscoff cookies instead of graham crackers, and they go so well with the sweet mangoes and fluffy cream. It’s easy to make ahead and always a lovely treat on a hot day!