Mango Float Ice Cream Cake

Recipe by Tatiana Bautista
7 Reviews 4.9 out of 5 stars

This no-churn ice cream cake is inspired by the classic Filipino frozen dessert, mango float (also known as mango royale). We veer from the traditional version, typically made with layers of graham crackers, whipped cream, and chopped Philippine mangoes, to highlight the complementary pairing of mango and coconut. Using canned mango pulp, commonly found at South Asian grocery stores, means you can make this when good mangoes are hard to find, and you can skip the labor of breaking down the fresh fruit. As a bonus, this whole dessert can be made vegan-friendly (see “tips,” below).  

Prep
40 mins
Total
7 hrs 45 mins
Yield
one 9" ice cream cake
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Mango Float Ice Cream Cake - select to zoom
Mango Float Ice Cream Cake - select to zoom
Mango Float Ice Cream Cake - select to zoom
Mango Float Ice Cream Cake - select to zoom

Instructions

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  1. Line a 9" springform pan with a parchment round (for easier serving) or leave the pan bare.

  2. To make the crust: In a food processor, process the Biscoff cookies into fine crumbs. With the machine running, stream in the melted butter until the mixture is damp and holds together when squeezed. Scoop out about 1/2 cup (77g) of the cookie crumbs and set aside. Transfer the remaining crumbs to the prepared pan and press into an even layer with your fingers or the bottom of a flat measuring cup. Set aside.

  3. To make the ice cream: In a large bowl, whisk together the mango pulp and lime juice. Set aside.

  4. In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream, condensed milk, vanilla, and salt on medium speed until medium peaks form.

  5. Transfer about 2 cups (about 360g) of the whipped cream mixture to the bowl with the mango and lime. Working by hand, use a whisk or the whisk attachment to gently fold the whipped cream into the mango mixture until combined. To the remaining cream in the mixer, add the toasted coconut and fold to combine.

  6. To assemble the mango float: Transfer about half of the coconut-whipped cream mixture (about 1 1/4 cups or roughly 250g) into the pan and spread to the edges. A small offset spatula is especially helpful here.

  7. Sprinkle about half of the reserved cookie crumbs over the top.

  8. Transfer the mango-whipped cream mixture to the pan and spread it evenly over the top of the coconut-whipped cream. Evenly distribute the remaining cookie crumbs on top of the mango layer.  

  9. Spread the remaining coconut-whipped cream mixture over the top of the mango layer, and evenly spread it to the edges.  

  10. To finish the mango float: Slowly pour the mango pulp on the top of the cake in a swirl pattern. With a toothpick or chopstick, swirl the mango to create a marbled effect. Cover with plastic wrap or your favorite reusable wrap, and freeze until firm, at least 6 hours, or overnight.  

  11. To serve, transfer the ice cream to the refrigerator for about 1 hour. Release the sides of the springform pan from the cake. If not serving the whole cake, use a hot knife to slice the cake into portions and return the remainder to the freezer. For the best texture, let individual slices sit at room temperature for 5 to 10 minutes before enjoying. 

  12. Storage information: Store leftover ice cream cake in the freezer, well-wrapped, for up to 2 weeks.  

Tips from our Bakers

  • Unsweetened canned mango pulp can be found at South Asian grocery stores or online and has a smooth consistency of a purée. There are typically two types of mango pulp: Kesar and Alphonso, and both work for this recipe. The leftover canned mango pulp makes excellent lassi or smoothies.

  • To use graham crackers instead of Biscoff cookies, substitute 2 1/2 cups (250g) graham cracker crumbs, from 16 to 17 whole crackers, and increase the melted butter to 6 tablespoons (85g). 

  • Want to make this vegan? Here’s how:  

    • Swap the heavy cream for 2 cups (568g) coconut cream and the sweetened condensed milk for 1/2 cup (144g) sweetened condensed coconut milk.
    • Freeze your bowl and whisk for at least 5 minutes before whipping.  
    • Reduce the amount of toasted coconut to 1/4 cup (13g).  
    • Instead of making three layers (coconut, mango, coconut), we recommend making two layers (mango, then coconut) with all of the reserved cookie crumbs in between.  
    • Defrost in the refrigerator for 4 to 5 hours before slicing, then let slices sit briefly at room temperature before enjoying. 

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