Filipino Mango Float Mini Loaf Cake
A delightful and easy dessert combining the flavors of creamy mango float in a soft mini loaf, perfect for sharing.
Servings: 8 slices
Calories: 250kcal
Ingredients
For the cake
- 2 cups All purpose flour
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt
- 2 large Eggs Whisked
- 1 cup Granulated sugar
- 1/2 cup Neutral oil or melted butter
- 1/2 cup Milk or evaporated milk For richness
- 2 cups Ripe mangoes, chopped Plus more for topping
- 1/2 cup Crushed graham crackers For added texture
For the cream topping
- 1 cup Heavy cream or all purpose cream, chilled
- 1/2 cup Sweetened condensed milk
- 1 teaspoon Vanilla extract
Instructions
Preparation
- Preheat oven to 350°F (175°C) and grease a mini loaf pan, lining with parchment if available.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, whisk eggs and sugar until lighter, then add oil or melted butter, milk, and vanilla.
- Combine dry and wet ingredients, mixing until just blended.
- Gently fold in chopped mangoes and a handful of crushed graham crackers.
Baking
- Pour batter into the prepared pan and bake for 30-40 minutes. Check for doneness with a toothpick; it should have a few moist crumbs.
- Once baked, cool completely before topping.
Cream Topping
- Whip chilled cream until thick, then drizzle in condensed milk to taste.
- Spread the whipped cream over the cooled loaf and top with extra mango chunks and crushed graham crackers.
- Chill for at least 2 hours before serving.
Notes
If using very juicy mangoes, pat them dry before folding into the batter to prevent excess moisture. This loaf freezes well for up to 4 weeks.