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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.

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.

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.

Spread about one-third of the whipped cream mixture evenly over the Biscoff cookie layer.

Arrange a layer of thinly sliced mangoes over the cream. Try to cover as much of the cream as possible with the mango slices.

Repeat the layers: another layer of Biscoff cookies, followed by another one-third of the whipped cream, and then another layer of mango slices.

For the final layer, add the remaining Biscoff cookies, then top with the last one-third of the whipped cream, spreading it smoothly.

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.

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.

Cut the mango float into squares and serve immediately. Enjoy this classic Filipino dessert!


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.

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.

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.

Spread about one-third of the whipped cream mixture evenly over the Biscoff cookie layer.

Arrange a layer of thinly sliced mangoes over the cream. Try to cover as much of the cream as possible with the mango slices.

Repeat the layers: another layer of Biscoff cookies, followed by another one-third of the whipped cream, and then another layer of mango slices.

For the final layer, add the remaining Biscoff cookies, then top with the last one-third of the whipped cream, spreading it smoothly.

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.

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.

Cut the mango float into squares and serve immediately. Enjoy this classic Filipino dessert!
