Mango float

Mango float or crema de mangga is a Filipino icebox cake dessert made with layers of ladyfingers (broas) or graham crackers, whipped cream, condensed milk, and ripe carabao mangoes. It is chilled for a few hours before serving, though it can also be frozen to give it an ice cream-like consistency. It is a modern variant of the traditional Filipino crema de fruta cake. It is also known by other names like mango refrigerator cake, mango graham float, mango royale, and mango icebox cake, among others.^[1][2][3][4] Crema de mangga is another version that additionally uses custard and gulaman (agar) or gelatin, as in the original crema de fruta.^[5][6]

Quick Facts Alternative names, Course ...

Mango float

Top: A slice of mango float Bottom: Mango float shake, a milkshake version of mango float
Alternative names	Crema de mangga, mango royale, mango icebox cake, mango graham cake, mango graham float, mango refrigerator cake
Course	Dessert
Place of origin	The Philippines
Serving temperature	Cold
Main ingredients	Ladyfingers/graham crackers, whipped cream, condensed milk, ripe carabao mangoes
Variations	Crema de fruta
Media: Mango float

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Mango float may also be made with various other fruits including strawberries, pineapple, bananas, and cherries among others. Combinations of different fruits result in a version closer to the original crema de fruta.^{[7][8][9][10]}

A milkshake version of the recipe made with milk, whipped cream, graham cracker crumbs, and puréed mangoes is also popular.^[11][12][13]