Mango Float

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This easy Mango Float is a Filipino no-bake dessert made with layers of juicy mangoes, Lotus Biscoff cookies, and fluffy whipped cream mixed with sweetened condensed milk. It's creamy, fruity, and has a lovely caramelized cookie flavor. Perfect for making ahead and serving chilled!

Prep Time10

Total Time2 10

Course: Dessert, Desserts

Cuisine: philipino

Diet: Gluten Free

Servings: piece

Calories: 288kcal

Author: Claudia

Equipment

1 glass tupperware
1 hand blender

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.

Nutrition