Mango float, Filipino icebox cake

Name: Mango float, Filipino icebox cake
Total time: 20 min
Cuisine: Filipino
Ingredients: 500ml double cream; 400g tinned condensed milk; 300g digestive biscuits; 3 mangoes, ripe, sliced; 1 tsp vanilla extract

Layers of biscuits, whipped cream and ripe mango chilled until soft and cake like. No oven needed.

Time20 min plus chilling
LevelEasy
Costabout £0.72 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

8 servings

Ingredients

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500 mldouble cream
400 gtinned condensed milk
300 gdigestive biscuits
3mangoesripe, sliced
1 tspvanilla extract

Method

1
Whip the cream until it holds soft peaks. Fold in the condensed milk and vanilla.
2
Spread a thin layer of cream over the base of a 20 by 30 cm dish.
3
Lay a layer of biscuits over the cream, breaking them to fit.
4
Spread over a third of the remaining cream and a layer of mango slices.
5
Repeat the layers twice more, finishing with cream and mango.
6
Cover and chill for at least 6 hours or overnight so the biscuits soften. Serve cold in squares.
360 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.