The No-Bake Mango Float, also known as Mango Icebox Cake or Crema de Mango, is a delightful and refreshing Filipino dessert perfect for any occasion. It’s especially popular during hot summer months. The cake features alternating layers of crackers, whipped cream, and fresh mangoes. It’s a no-bake dessert, meaning no oven is required. Perfect for those who want a quick and easy treat.
The star of the show is the fresh mango, providing bursts of sweetness and tropical flavor.
The whipped cream adds a light and fluffy texture, complementing the sweetness of the mangoes and the crunch of the crackers.
While the classic recipe uses these three main ingredients, you can find variations that incorporate other fruits like pineapple or passion fruit, or even a drizzle of fruit syrup for extra flavor.
Despite its simplicity, the cake can be quite beautiful. The layers of yellow mango, white whipped cream, and brown crackers create a visually appealing dessert. You can further enhance the presentation with additional mango slices, fresh mint leaves, or a sprinkle of chopped nuts.
Overall, the No-Bake Mango Float is a crowd-pleasing dessert that’s easy to make, bursting with fresh flavors, and perfect for satisfying your sweet tooth on a hot day.

No-Bake Mango Float (Mango Icebox Cake)

Course: Desserts

Servings

6

servings

Prep time

50

minutes

Ingredients

• 4 ripe mangoes

• 2 cup heavy whipping cream

• 1 cup icing sugar

• ¾ cup mango juice (store bought) or milk

• 45 tea biscuits (graham crackers, marie biscuit or cookies)

Directions

• Whip the cream till soft peaks form and add the icing sugar. Mix well and whisk again for a minute. Later add 1/2 cup of fresh mango pulp and mix well. Take 2 mangos and peel and chopped mangoes for another 2 mangoes cut few slice and prepare ½ cup mango pulp.
• Assembling:
• Line a square tin with greaseproof paper at bottom and on sides.
• First layering :Dip each biscuit in mango juice or milk and layer biscuits at the bottom of tin. Make sure there are no gaps left for or any gaps left, cut biscuits and lay in between. Next goes the whipped cream mixture. Spread 1/3 of mixture evenly. Last goes a layer of chopped mango.
• Repeat same process for second and third layer starting from biscuits, cream, mangoes.
• Cover the tin with wrapping paper and refrigerate it the whole night. Remember to refrigerate (chill) and not freeze.
• When ready to serve, decorate mango slices on top of the cake. cut in desired size and shape slices and serve.