Vegan Filipino mango float, chances are that you haven't heard of this delicious frozen treat. It's the easiest, delicious no-bake dessert you could ever make! Layers of graham crackers, cream, and mango. This is a Filipino favorite, served during holidays, but you can make it any time of the year!
What is a Vegan Filipino Mango Float?
Also known as, Mango Royale or Crema de Mangga, this popular Filipino dessert is a type of icebox cake. Made with graham crackers, whipped cream, condensed milk, and then layered with sweet ripe mangoes. It's then assembled in a baking dish, served chilled or frozen, and enjoyed by many. It's called a "mango float" because the mangoes look like they are floating on a cloud of whipped cream!
But, let's talk mangoes real quick. There is a reason why this dessert is popular in the Philippines. Philippine mangoes are the sweetest, most delicious fruit that you will ever have. Whereas in America, they are completely different. But it's what makes this mango float so delicious. So, if you ever get a chance to visit the Philippines, I recommend trying their mangoes. You won't regret it!
✨Why You’ll Love This Recipe
- An easy and simple recipe, and doesn’t need baking.
- Made with a whipped cream base, making it a very light dessert.
- Perfect dessert for the hot summers!
✏️Ingredient Notes
- Fresh or frozen mangoes - I used frozen because, during the time I made this, mangoes were not in season. I prefer fresh, so find the ripest mangoes you can get!
- Dairy-free Heavy Whipping Cream - The base of this cake, when frozen it’s almost ice cream-like! My favorite brand to use is Silk.
- Dairy-free Condensed Milk - The main sweetener of this cake!
- Graham Crackers - My favorite brand to use is Nabsico. It’s vegan and you can find them at any grocery store.
See the recipe card below for a full list of ingredients and measurements.
📝Substitutions & Variations
- You can add any fruit you like! Strawberries or peaches go well in this cake.
- Don’t like graham crackers? Try Biscoff cookies! Using Biscoff cookies will take this cake to the next level.
- Can’t find dairy-free heavy whipping cream? You can use coconut cream.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
🍴How to Make Vegan Filipino Mango Float
Top Tip: Use a food scale to weigh out the ingredients. That way, you'll only need one or two bowls, and you won't have to wash a bunch of measuring cups!
Step 1: Whip the dairy-free whipping cream on high with a stand-mixer until you get stiff peaks.
Step 2: Next, add the dairy-free condensed milk, vanilla extract, and salt. Fold it all together until well combined.
Step 3: Dip graham crackers in milk, then use them to line the bottom of a baking dish.
Step 4: Spread a third of the cream over top of the graham crackers.
Step 5: Then sprinkle mango over the cream. Repeat the layering process once more.
Step 6: On the last layer, add on the soaked graham crackers and cream. Then you can decorate the top how you like. I crushed graham crackers and sprinkled them over the top. Then I placed a generous amount of mangoes in the center. Cover with plastic wrap and refrigerate overnight.
💭Common Questions
I have yet to try it, and I can’t guarantee that you’ll get the same results. But if you decide to try it out, please let me know!
You need to freeze this cake overnight. So plan accordingly!
When I lived in the Philippines, this is how my college roommate taught me how to do it. It keeps the graham crackers soft and cake-like when eaten. I've tried using dry graham crackers, and I find that it stays dry, even when frozen. It isn't a pleasant experience when you bite into a dry spot!
🥣Storage
- If you have leftovers you can transfer them into an airtight container and keep it in the freezer. This vegan mango float will keep for about a month in the freezer. Allow it to thaw first before serving, about 1-2 hours.
Did you try this recipe? Please leave a 5-star ⭐️ rating and comment below! Tag @flouredframe on Instagram & Facebook!
📖 Recipe
Vegan Filipino Mango Float (Crema de Mangga)
Equipment
- Stand mixer or electric hand mixer
- Silicone spatula
- Chopping Board
- Knife
- Baking dish Mine was 10.5 x 7.5-inches
Ingredients
- 473 grams Dairy-free whipping cream (see notes for substitutions)
- 200 grams Vegan sweetened condensed milk
- 1 teaspoon Vanilla extract
- ¼ teaspoon Salt
- Nabisco graham crackers (they are vegan-friendly )
- 680 grams Sweet ripe mango (substitute for frozen mangoes)
- 120 grams Non-dairy milk
Instructions
Prep
- If you are using fresh mango, prep them, by cutting them into thin slices. If you are using frozen like I did, make sure to defrost them cut the chunks into thinner slices. Drain any excess liquid and pat them dry with a clean kitchen towel. Set the mangos aside until ready to use.
Cream
- Whip the dairy-free whipping cream on high with a stand-mixer until you get stiff peaks. Then add the sweetened coconut condensed milk vanilla extract, and salt. Fold it all together until well combined.
Assembly
- Pour the non-dairy milk in a bowl and dip graham crackers in it. Then use them to line the bottom of a baking dish. Sprinkle mango over the cream. Repeat the layering process once more.
- On the last layer, add the soaked graham crackers and cream. Then you can decorate the top however you like. I crushed graham crackers, sprinkled them over the top, and placed a generous amount of mangoes in the center. Cover with plastic wrap and refrigerate overnight. If you know you won't be serving it right away, you can keep it in the freezer for a couple of days. Allow to sit at room temperature to soften two hours before serving.
Notes
- Subbing for coconut cream. 473 grams or 2 cups of 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.
- If you have leftovers you can transfer them into an airtight container and keep it in the freezer. This vegan mango float will keep for about a month in the freezer.
- Why I dip graham crackers in milk first. When I lived in the Philippines, this is how my college roommate taught me how to do it. It keeps the graham crackers soft and cake-like when eaten. I've tried using dry graham crackers, and I find that it stays dry, even when frozen. It isn't a pleasant experience when you bite into a dry spot!
Waseem says
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 ????????
Floured Frame says
I'm so glad you enjoyed this recipe Waseem!
K says
Hello what do you mean by cream stabilizer for the coconut cream sub?
Floured Frame says
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!