Mango Float with Biscoff Cookies
Mango Float with Biscoff Cookies
Ingredients
- 1 package Biscoff cookies, (approximately 8.8 ounces or 250g)
- 2 cups heavy cream, cold
- 14 ounces condensed milk, chilled
- 3 fresh mangoes, ripe, peeled and thinly sliced
- 1/4 cup Biscoff cookies, crushed, for garnish
Instructions
- 1
Prepare an 8x8 inch square baking dish or a similar sized serving dish. If desired, line the dish with parchment paper, leaving an overhang on two sides, to easily lift out the dessert once set.
⏱️ 2 min
- 2
In a large mixing bowl, combine the cold heavy cream and chilled condensed milk. Using an electric mixer, beat on medium-high speed until the mixture is thick, fluffy, and holds soft peaks. This will take about 3-5 minutes. Be careful not to overbeat, or it may curdle.
⏱️ 5 min
- 3
Arrange a single layer of Biscoff cookies at the bottom of the prepared dish, breaking them as needed to fit snugly and cover the entire base.
⏱️ 3 min
- 4
Spread about one-third of the whipped cream mixture evenly over the Biscoff cookie layer.
⏱️ 2 min
- 5
Arrange a layer of thinly sliced mangoes over the cream. Try to cover as much of the cream as possible with the mango slices.
⏱️ 5 min
- 6
Repeat the layers: another layer of Biscoff cookies, followed by another one-third of the whipped cream, and then another layer of mango slices.
⏱️ 5 min
- 7
For the final layer, add the remaining Biscoff cookies, then top with the last one-third of the whipped cream, spreading it smoothly.
⏱️ 3 min
- 8
Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, to allow the cookies to soften and the dessert to set completely.
⏱️ 480 min
- 9
Before serving, remove the plastic wrap. If you lined the dish with parchment paper, gently lift the dessert out onto a cutting board. Sprinkle the crushed Biscoff cookies evenly over the top.
⏱️ 2 min
- 10
Cut the mango float into squares and serve immediately. Enjoy this classic Filipino dessert!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Mango Float with Biscoff Cookies
Ingredients
- 1 package Biscoff cookies, (approximately 8.8 ounces or 250g)
- 2 cups heavy cream, cold
- 14 ounces condensed milk, chilled
- 3 fresh mangoes, ripe, peeled and thinly sliced
- 1/4 cup Biscoff cookies, crushed, for garnish
Instructions
- 1
Prepare an 8x8 inch square baking dish or a similar sized serving dish. If desired, line the dish with parchment paper, leaving an overhang on two sides, to easily lift out the dessert once set.
⏱️ 2 min - 2
In a large mixing bowl, combine the cold heavy cream and chilled condensed milk. Using an electric mixer, beat on medium-high speed until the mixture is thick, fluffy, and holds soft peaks. This will take about 3-5 minutes. Be careful not to overbeat, or it may curdle.
⏱️ 5 min - 3
Arrange a single layer of Biscoff cookies at the bottom of the prepared dish, breaking them as needed to fit snugly and cover the entire base.
⏱️ 3 min - 4
Spread about one-third of the whipped cream mixture evenly over the Biscoff cookie layer.
⏱️ 2 min - 5
Arrange a layer of thinly sliced mangoes over the cream. Try to cover as much of the cream as possible with the mango slices.
⏱️ 5 min - 6
Repeat the layers: another layer of Biscoff cookies, followed by another one-third of the whipped cream, and then another layer of mango slices.
⏱️ 5 min - 7
For the final layer, add the remaining Biscoff cookies, then top with the last one-third of the whipped cream, spreading it smoothly.
⏱️ 3 min - 8
Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, to allow the cookies to soften and the dessert to set completely.
⏱️ 480 min - 9
Before serving, remove the plastic wrap. If you lined the dish with parchment paper, gently lift the dessert out onto a cutting board. Sprinkle the crushed Biscoff cookies evenly over the top.
⏱️ 2 min - 10
Cut the mango float into squares and serve immediately. Enjoy this classic Filipino dessert!
⏱️ 3 min