3 Ways To Make Mango Float Cake Better

Your mango float cake can be made better with these tips.
mango float slice on a small plate
Photo by Charlie Altomonte

When it comes to the mango float refrigerator cake, there is little that needs improvement. It’s already delicious just the way it is! 

However, we think it can still be improved with a few tweaks here and there that can not only make it your favorite cake to make, but keep it on your favorites desserts list for all time. 

Here are 3 ideas on how to make your mango float cake even better: 

1 Macerate your mangos.

Macerate, in culinary terms, is basically soaking your fruits in a flavorful liquid so the fruits can absorb the flavors of the liquid. You can use brandy, rum, juice, or sugar. (Yes, sugar. Let us explain.) Sugar may not be a liquid but what sugar does do is draw out the liquid from the fruit itself, letting the fruit soak in its natural liquid. This basically intensifies as well as sweetens the fruit. This is a great technique to use when it’s not summer and the sweetest mangoes are not in season. 


Curious how this works?

Here’s what to do: For every cup of fruit, sprinkle about 1 teaspoon sugar over the fruit. In the case of the mango float cake, peel the mangoes and prepare these as normal. However, before you use these in the cake, toss it in sugar and set aside for at least 5 minutes. You’ll see the mangoes have seeped out its juices and if your mangoes are less than premium, it will have become much sweeter than it started off with.

You can even use the super flavorful liquid left behind to flavor your whipped cream, further elevating the flavor profile of your ref cake. 

Photo by Patrick Martires

2 Use eggnog cookies or butter cake instead. 

Graham crackers are easy to use but there are so many other cookies you can use! Take a stroll down the biscuits and cookie aisle of your favorite supermarket and look at the selection. You’ll see so many options that are just as good (or even better) than plain graham crackers. 


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We think the eggnog cookies and even wafers are prime examples of substitutes you can use to make your mango float cake different but still remain delicious. Crush and break these cookies as needed or use as is as you would normally when using graham crackers. 

Another substitute you might want to try: ready-to-eat cupcakes and cakes. Grab a package, slice them up according to your container, and see exactly how delicious your mango float cake becomes when you use actual cake in the layers. It’s like making a cake with ready-made layers. Do you know what the best part is? Using these cakes means it stays a no-bake recipe but you get the benefits of having cake anyway.  

Photo by Bianca Laxamana

3 Use real whipping cream. 

There’s a reason why real whipped cream is more expensive than the box of all-purpose cream. Why not find out for yourself what the fuss is all about the next time you make your mango float ref cake recipe? 


Even if you change just this one ingredient in your mango float recipe, you’ll immediately see and taste the difference. Real whipped cream feels and looks lighter in texture. Even when whipped, you will instantly taste a difference when you take a bite.  

What’s great about using real whipping cream is that just a little goes a long way. Compared to all-purpose cream, whipping cream will double or even triple in volume when whipped. 

We don’t want to mess with your already perfected mango float freezer cake but if you do want to change things up a bit, we hope these ideas will level up your favorite cake and make it the best it can be. 


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