Mango Float is a Filipino mango icebox cake recipe with layers of graham crackers or ladyfingers, sweet whipped cream, and ripe, juicy mangoes. You may know it as Crema de Mangga or Mango Royale. This simple mango float recipe is the ultimate dessert for mango lovers!
Peel, pit, and slice the mangoes: slice 2 of the mangoes into thin strips, and dice 3 into 1/2-inch pieces.
Make the whipped cream by whisking the heavy cream in the chilled bowl of an electric mixer until thickened and medium peaks form. Whisk in the condensed milk.
Place a layer of ladyfingers in a 13- x 9-inch rectangular baking dish. Fill in any cracks with graham cracker crumbs. Spread 1/2 of the whipped cream on the cookie layer, and sprinkle with diced mangoes. Repeat with another layer of ladyfingers, crumbs, and whipped cream. Top with mango slices.
Chill for at least 8 hours, ideally overnight. Sprinkle with any remaining graham cracker crumbs before slicing and serving.