Description
Vegan mango float, chances are you probably haven’t heard of this delicious frozen treat. It’s the easiest, delicious no-bake dessert you could ever make! This is a Filipino favorite, mostly served during holidays, but can be made any time of the year! Especially during the hot summer days. You’ll only need a couple of ingredients, and it doesn’t take long to make. So what are you waiting for? Let’s make this!
Ingredients
Scale
- 473g (1 pint) – Silk Heavy Whipping Cream (sub for 473g or 2 cups of coconut cream, see notes)
- 200ml (half a can) – coconut condensed milk https://amzn.to/3r2YsYp
- 1 teaspoon – vanilla extract
- ¼ teaspoon – salt
- Nabisco graham crackers, they are vegan-friendly https://amzn.to/3qQEJL7
- 2–3 Sweet Ripe Mango or 1 (16 oz) bag of frozen mangoes. (I used frozen because it was all I could find)
Equipment:
- Electric hand mixer
- Large mixing bowl
- 10.5 x 7.5-inch baking dish (or any dish similar in size)
- Offset spatula
- Plastic wrap or any dish cover
Instructions
Prep:
- If you are using fresh mango, prep them, by cutting them into small cubes. If you are using frozen like I am, make sure to defrost them and cut them into smaller bite-sized cubes. Drain any excess liquid and pat them dry with a clean kitchen towel. Set the mangos aside until ready to use.
Cream:
- In a large mixing bowl, pour in the vegan whipping cream and whip it with an electric hand mixer on high until you reach stiff peaks.
- Next, add in the coconut condensed milk, vanilla extract, and salt. On the lowest setting, continue to whisk until well combined.
Assembly:
- Line a layer of graham crackers at the bottom of the dish, filling any gaps by trimming crackers to fit it to size.
- Spread 1/3 of the cream mixture evenly on top of the crackers and then top with a layer of mangoes. Repeat this step two more times, you should have 3 layers, ending with a top layer of mango.
- Cover and refrigerate the mango float overnight to set completely before serving. Enjoy!
Notes
- Subbing for coconut cream. Chill your coconut cream or coconut milk in the refrigerator overnight making sure not to shake or tip the can to encourage the separation of the cream and water. Remove the coconut cream from the fridge and gently flip it over, so that the bottom is now at the top. Drain out the excess liquid, and you should have the thickened cream at the bottom. Scrape it out and whip it for 1 minute, add in the powdered sugar, vanilla extract, and cream stabilizer.
- You can also place it in the freezer to serve at a later time. Make sure to cover it. And if you are planning to serve it, place it in the fridge to soften a day ahead.
Keywords: vegan, vegan dessert, vegan filipino dessert, filipino dessert, vegan mango float, mango float, crema de mangga, mango icebox cake, mango royale, summer treat
I’m a fan of mangoes and no-bake treats! Gave this one a try and it hit the spot! It’s light and airy, with just the right amount of sweetness ???? thanks for sharing this recipes Keisha ????????
★★★★★
I’m so glad you enjoyed this recipe Waseem!
Hello what do you mean by cream stabilizer for the coconut cream sub?
Hi, it’s just a product that helps the coconut cream to hold its shape better. I usually get the brand Whip It.
But you can omit if you can’t find it!