If you love mangoes and creamy desserts, this mango float mocktail is the perfect blend of the two. It takes inspiration from the classic mango float, a popular Filipino layered dessert made with mangoes, cream and biscuit crumbs and turns it into a glass dessert you can sip or spoon. Think chilled mango puree, whipped cream, crushed biscuits and a fizzy twist of soda to lighten it all up. It is fun to make, beautiful to serve and a guaranteed crowd pleaser. This recipe works well for evening treats, family gatherings or a playful mocktail-style dessert after meals. Use ripe mangoes that are naturally sweet and smooth for the best flavour. Alphonso or kesar varieties are ideal for their colour and fragrance.
Step 1: Blend the mango for a smooth base
Take the flesh of one or two ripe mangoes and blend into a thick puree. You should get about half to three fourths of a cup. If needed, add a spoon of milk to help it blend smoothly. Do not make it watery ,the goal is a rich and creamy texture. Taste the puree. If it is not sweet enough, add a little honey or sugar. Chill it in the fridge for ten to fifteen minutes before layering. This is the star of your float, so keep it fresh and vibrant.
Step 2: Crush biscuits for the dessert texture
Take a handful of plain biscuits like digestive, graham crackers or even simple Marie biscuits and crush them into coarse crumbs. You can do this in a ziplock bag using a rolling pin or pulse them briefly in a food processor. These biscuit crumbs will add a dessert-like base and light crunch to the float. Set aside a small amount to sprinkle on top at the end for extra texture.
Step 3: Whip cream for a soft layer
In a bowl, lightly whip half a cup of fresh cream until soft peaks form. You can also use thick store-bought whipping cream or even coconut cream for a dairy-free version. Do not overwhip, it should be airy but soft, not stiff. This creamy layer adds richness and balances the tangy fruit with a soft cloud-like texture. If desired, add a drop of vanilla essence for a mellow finish.
Step 4: Assemble the float in layers
In a tall glass, begin with a spoonful of biscuit crumbs at the bottom. Next, add a thick layer of chilled mango puree, followed by a generous spoonful of whipped cream. Repeat the layers if the glass allows, biscuit, mango, cream, building it into a soft tower of flavour. Once layered, top the whole thing with a gentle pour of chilled soda or sparkling water. This adds a fizzy lift to the creamy layers and makes it feel more like a mocktail. Pour slowly to avoid overflow.
Step 5: Garnish and serve cold
Top your mango float with a sprinkle of the reserved biscuit crumbs, a small mint leaf or a piece of fresh mango. Serve immediately with both a spoon and a straw. The spoon lets you scoop up the cream and crumbs, while the straw lets you sip the fizzy mango blend. It is best served chilled, right after assembling, when the cream is still airy and the soda is fizzy.
This mango float mocktail dessert is a joyful blend of fruit, cream, crunch and bubbles, all packed into one fun glass. It tastes like a tropical dessert, looks like a layered mocktail and feels like a party with every sip or spoonful. Whether you are hosting guests or simply want to treat yourself with something different, this easy recipe adds creativity and flavour to your summer table without the need for baking or heavy prep.
