WATCH: This is The Easiest Mango Float Ice Cream Recipe Ever

You can make your own delicious mango float ice cream!

This mango float recipe combines two things that will improve your mango float game: rich, flavorful mango ice cream and Biscoff cookies! You will be amazed by just how well the two desserts go together.

While typical mango float recipes would have you use graham crackers, those recipes will pale against this one. That's because Biscoff cookies are the decadent, more flavorful version of graham crackers, and it's what will set your mango float recipe apart from anyone else's version. 


You'll love every layer! From the chewy tapioca black pearls to the crunchy flavorful Biscoff cookies, they do such a great job at highlighting the unfailing deliciousness of mangoes!

Love black pearls? Want more ice cream? Need more mango chunks? You can add as much or as little as you want because the best part about making this at home is that you can top your float with as many toppings as you want!

Mango Float Ice Cream Recipe

  • Prep time 30 minutes
  • Cooking time 6 hours and 30 minutes
  • Makes 6-8 servings
  • 3 cups mango puree, chilled, divided
  • 2 cups all-purpose cream, chilled
  • 1 (390-ml) can condensed milk, chilled
  • 6 cups water, cold, divided
  • 6 cups water
  • 1 cup black tapioca pearls, uncooked
  • 1/2 cup brown sugar
  • 4 pieces ripe mangoes, flesh removed
  • 16 pieces Biscoff cookies

1 To make the ice cream:

In a bowl, mix condensed milk and 1 cup mango puree well. Set aside.

2

In the bowl of a stand mixer with the whisk attachment, whip 2 cups chilled all-purpose cream on High for 3 minutes or until peaks are stiff.

3

Gently, fold in the condensed milk mixture into the whipped all-purpose cream until well combined. A few small lumps are okay. Pour into a container and press down the top with parchment paper or cling wrap to avoid ice crystals. Freeze overnight or at least 6 hours, depending on your freezer.

4 To make the pearls:

Boil water to a boil in a saucepan then add black pearls. Wait until the pearls float, lower heat, cover, and simmer for 30 minutes.

5

Turn off heat, and drain the pearls. Stir then rinse well with cold water. Transfer pearls into a bowl and add brown sugar. Stir until sugar has dissolved. Set aside at room temperature. (Don't chill. The pearls will keep its chewy texture at room temperature.)

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6

To crush cookies, put in a ziplock bag and crush with a rolling pin. Transfer to a bowl. Cut mangoes into small cubes and set aside in another bowl.

7

In a pitcher, stir together cold water with remaining mango puree. Set aside.

8 To assemble:

add 2 tablespoons of cooked black pearls into a glass. Gently pour in mango juice. Scoop in mango ice cream. Add 2 tablespoons cubed mangoes, and place crushed cookies on top. Serve immediately.

Some tips:

1

You can buy uncooked black pearls from Shopee per kilo. You can also use it for boba tea!

2

Mango Puree is available at Robinsons’ Supermarket at the Filipino local delicacies section.

3

For a stronger molasses flavor, why not change up brown sugar with muscovado to boost the flavor profile?

RELATED RECIPES:

Use only the sweetest mangoes to make this well-loved dessert.

This no-bake cake keeps well in both the freezer and in the refrigerator.

This Filipino favorite features soft tapioca pearls in coconut milk and a topping of sweet Philippine mangoes.

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