Mango Float Ice Cream Cake

This frozen dessert brings together layers of silky mango cream and coconut-studded whipped topping nestled in a crunchy Biscoff cookie base. It is rich without being heavy and has become a staple in our kitchen whenever the craving for something tropical hits.

I first tried this on a hot July weekend and it instantly became my go to dessert for summer guests. Everyone asks for seconds and the leftovers never last long.

Ingredients

• Biscoff cookies: provide a caramel crunch and hold the crust together
• Unsalted butter: melts into the cookie crumbs to help form a firm base
• Unsweetened canned mango pulp: gives strong tropical mango flavor without needing fresh fruit
• Lime juice: adds brightness and balances sweetness
• Chilled heavy cream: is key for creating a rich airy texture
• Sweetened condensed milk: keeps the filling smooth and creamy
• Vanilla extract: enhances depth and roundness
• Table salt: brings all flavors into balance
• Toasted shredded coconut: adds a warm nutty contrast and chewy texture

Step-by-Step Instructions

Prepare the Pan:

Line a nine inch springform pan with parchment or leave it unlined if preferred for easier release after freezing

Make the Crust:

Blend the Biscoff cookies into fine crumbs using a food processor then stream in melted butter until the mix holds when pinched and press it firmly into the pan reserving some for layering

Mix the Mango Base:

In a bowl whisk together mango pulp and lime juice until fully combined then set aside

Whip the Cream:

Use a stand mixer to beat chilled cream condensed milk vanilla and salt until medium peaks form about five minutes on medium speed

Fold in Mango:

Transfer about two cups of the whipped cream mixture to the mango bowl and fold gently with a whisk or spatula until no streaks remain

Incorporate Coconut:

Add toasted coconut to the remaining cream in the mixer bowl and fold until evenly distributed without deflating the mixture

Layer Coconut Base:

Spread half of the coconut cream into the bottom of the prepared pan smoothing it evenly with a spatula

Add Crumb Layer:

Sprinkle half of the reserved cookie crumbs over the coconut layer making sure they are evenly distributed

Add Mango Cream:

Spread the mango infused cream on top of the crumb layer in a smooth even layer

Repeat Crumbs:

Scatter the remaining cookie crumbs evenly over the mango cream

Finish with Coconut:

Layer the rest of the coconut cream over the top using an offset spatula to get an even finish

Create Mango Swirl:

Drizzle mango pulp over the top and gently swirl with a toothpick or chopstick to create a marbled look

Freeze:

Cover tightly and freeze for at least six hours or overnight until completely firm

Serve:

Before serving move the cake to the fridge for an hour then release the springform ring and slice with a hot knife allowing slices to sit for a few minutes at room temperature

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My favorite part is the toasted coconut layer which gives it a wonderful chewy surprise I remember one summer when we served this at a beach picnic and it completely outshone everything else on the table

Storage Tips

Wrap the cake well in plastic or reusable wrap to prevent freezer burn Store individual slices in airtight containers if pre slicing for convenience Let frozen slices thaw in the fridge for an hour before serving

Ingredient Substitutions

Graham crackers can be used instead of Biscoff just increase the butter slightly for better cohesion Coconut cream and condensed coconut milk work well for a dairy free version Fresh mango puree may be used but make sure it is strained and smooth

Serving Suggestions

Serve chilled directly from the freezer with fresh mango slices on the side A drizzle of coconut caramel sauce makes this even more decadent Pair with iced coffee or tropical tea for a cooling treat

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Cultural Context

This dessert is rooted in Filipino cuisine where mango float is a popular no bake treat often served during holidays By adapting the form into an ice cream cake it combines tradition with a new presentation style

Frequently Asked Questions About Recipes

→ Can I use fresh mango instead of canned pulp?

Yes, but ensure it's pureed smoothly and strained for consistency. Canned pulp provides reliable flavor and texture year-round.

→ How do I toast the coconut?

Spread the shredded coconut on a baking sheet and bake at 325°F for 5–8 minutes, stirring occasionally until golden.

→ What’s the best way to slice the frozen cake?

Let the cake sit at room temperature for 5–10 minutes, then slice using a hot knife for clean edges.

→ Is this dessert vegan-friendly?

Yes, with coconut cream and condensed coconut milk as swaps. Detailed instructions are provided in the tips section.

→ Can I use graham crackers instead of Biscoff?

Absolutely. Use 2 1/2 cups of graham cracker crumbs and increase the butter to 6 tablespoons for the crust.

→ How long does it need to freeze?

Freeze the assembled dessert for at least 6 hours, or overnight, to ensure a firm, sliceable texture.