When I was a child in the Philippines, my mother made mango float all of the time in the summer. She made the dessert from the mangoes that my father harvested from our farm.
Mango float is a no-bake, four-ingredient dessert made popular by The Philippines, whose national fruit is the mango. The chilled dessert consists of sweet, ripe mango stacked between layers of whipped cream and held together by crisp graham crackers. This results in a splendid cake-like dessert that’s ideal for summer.
Mom called it “refrigerator cake” or “icebox cake.” My task was to count the mangoes and the cookies that would go into the cake. The hardest part about making mango float is waiting for it to firm up in the refrigerator.
Choosing the Right Mangoes
While most any ripe mangoes will work, the Ataulfo variety is best for this recipe. It is available in Asian markets or large supermarkets from May to July, sometimes year-round. Groceries also label this variety as champagne or honey mangoes.
Simply Recipes / Mihaela Kozaric Sebrek
Easy Substitutions
If fresh mangoes are not available, use thawed and drained frozen mangoes instead. Canned mangoes are a good substitute, but are in heavy syrup, so they will add extra sweetness.
Sometimes my mom would use broas (ladyfingers) or slices of butter pound cake instead of graham crackers to hold the cream and fruit together. You can, too. Biscoff cookies are also a nice choice.
No-Bake Desserts
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