Biscoff Mango Float

If you're a fan of Filipino mango float, you know it’s one of the easiest and most beloved no-bake desserts. Creamy, cold, and bursting with ripe mango flavor, it’s a dish that shows up at birthdays, holidays, and every family get-together in between.

Traditionally, mango float uses graham crackers but in this version, we're switching things up with Biscoff cookies. These caramelized, spiced biscuits add a deeper flavor that pairs beautifully with the sweet, juicy mangoes and the luscious whipped cream. An elevated twist to a fun, summer-time dessert.

This Biscoff mango float is still unmistakably Filipino, sweet, creamy, and mango-forward but the cookie swap gives it a new depth. It’s proof that Filipino classics are endlessly adaptable and still delicious in every form. Whether you're making it for a party or just to treat yourself, this mango float is guaranteed to impress.

Ingredients:

3-4 ripe mangoes, peeled and thinly sliced

2 cups heavy whipping cream (chilled)

1 can (14 oz) sweetened condensed milk

1 pack Biscoff cookies (about 30–35 cookies) plus extra crushed Biscoff cookies for topping

1. In a large chilled bowl, whip the heavy cream until soft peaks form. Gently fold in the sweetened condensed milk until well combined. Set aside.

2. In an 8x8 inch dish or similar container, add a single layer of Biscoff cookies. Break some if needed to cover the bottom fully.

3. Spread a layer of the cream mixture over the cookies, then top with sliced mangoes.

4. Keep layering—cookies, cream, mango—until you run out or reach the top of your dish. For the top layer, add the sliced mango in a pattern and fill in crushed Biscoff cookies for extra crunch.

5. Cover the dish and refrigerate for at least 6 hours, but overnight is best. The cookies will soften into a cake-like texture.

This mango float hits classic Filipino with a spiced cookie twist