Mango Float (No-Bake Filipino Mango Icebox Cake)

In this classic Filipino dessert, I add my own twist by combining mango curd with the whipped cream and topping it off with more mango curd. This results in the best mango flavor running all throughout the cake!

If you don’t know what an icebox cake is, it’s basically a no-bake dessert with cookie layers that soften with whatever mixture you got going on in there – resembling actual cake layers!

Mango float is an easy, divine dessert for the summer; you can make it even easier and faster by just pureeing one or two mangoes and folding it into the whipped cream instead of making a curd! The world is your mango float~

Thank you guys for suggesting I make this, I really loved it! Check out my Instagram highlight @pokethedough to watch how I made this dessert.


7 ripe yellow mangoes, peeled and pitted: 2 for mango curd, 5 for layering

1/3 cup sugar

1 tbsp lime juice

1/8 tsp salt (or a pinch)

4 large egg yolks

1/4 cup (1/2 stick) unsalted butter, cut into pieces

2 cups heavy cream, chilled

1/2 can condensed milk, chilled

2 packets of graham crackers

Optional: Extra mangoes sliced thinly for decoration


Making the mango curd:

In a blender or food processor, blend up 2 ripe mangoes, sugar, lime juice, salt, and egg yolks until smooth.

Bring about 1-2 inches of water in a saucepan to a simmer.

Strain the mango mixture through a sieve over a heatproof bowl.

Place the bowl over the simmering water in the saucepan, making sure the water doesn’t touch the bowl.

Whisk until the mixture thickens up (about 10 minutes).

Take off the heat, add in the butter, and whisk thoroughly.

Cover the curd with plastic wrap, making sure the wrap touches the curd so a skin doesn’t form.

Cool in the fridge for at least an hour.

You can keep the curd refrigerated for up to 3-4 days.

For the mango whipped cream:

Using an electric beater, whisk the heavy cream and condensed milk in a bowl. Whip to stiff peaks.

Add in half of the mango curd and gently fold it into the whip cream. Set aside.

Dice 5 mangoes into cubes (about 1/2 in). Optionally, slice extra mangoes into thin slices for decoration – preferably use the least ripe mangoes for these thin slices.

For assembly:

In a 7×11 in or 8×8 in baking dish, line the bottom with a layer of graham crackers, making sure to get all the way to the edges.

Spread some of the mango cream on top of the graham cracker layer.

Top with some of the diced mangoes – add as much as you want, just make sure to save for the next layer.

Layer with another layer of graham crackers. Repeat the other layers until you reach the top.

Dollop the rest of the curd onto the top in an even arrangement with even spacing. Using a knife, run through the dollops from edge to edge.

Top with the sliced mangoes in a nice arrangement if you like.

Chill for at least 4 hours (preferably overnight) before serving.