Filipino Mango Float

Every housewife has her own version of a refrigerator cake. It takes simple ingredients like biscuits, fruit, cream, and custard assembled into a mock-cake, then frozen till firm. In Philippines, such a dessert is called a ‘float’, though I’m not sure why! Make use of mangoes while you can, and of wholesome Verka Milk to prepare this simple delight!

Filipino Mango Float


  • 3 cups diced ripe mangoes
  • 1 cup cream
  • 2 cups Verka whole milk
  • 3½ tbsp custard powder
  • 5½ tbsp melted Verka butter (cooled)
  • 1½ cups digestive biscuits, crushed
  • Sugar to taste



  • Cook Verka milk along with the custard powder till thick. Add sugar to taste and cool.
  • Whip cream with some more powdered sugar. When thick, fold gently into the custard. Keep chilled.
  • Lightly mix the melted butter into the crushed biscuits, then layer them at the bottom of the cake tin. Chill for 30 minutes.
  • Ladle half the creamy custard into the cake tin followed by half the diced mango.
  • Spread the whole biscuits across the mango bits, then repeat the layers with the remaining custard and fruit.
  • Cling film the tin and freeze for 3-4 hours before de-moulding.
  • Place on a platter and cut into neat wedges. Serve with a sprig of mint on the top.

Note: Instead of using a cake tin, you can also make this dessert in a glass bowl. Scoop out and serve directly into individual bowls. Use pears, peaches or strawberries to make a variation.