Looking for a no-bake dessert that’s light, creamy, and guaranteed to impress? Meet the Mango Float—a beloved Filipino icebox cake that layers ripe mangoes, graham crackers, and whipped cream into a refreshing tropical treat.
Whether you’re a seasoned cook or a kitchen newbie, this mango float recipe is easy, indulgent, and ideal for summer gatherings or anytime you crave something sweet and cool.
What Is Mango Float?
It‘s a traditional Filipino dessert, often served during special occasions. It’s made by layering sweetened whipped cream and sliced ripe mangoes between graham crackers. After several hours in the fridge—or freezer—it transforms into a soft, pudding-like cake with rich tropical flavor.
This no-bake recipe is similar to an icebox cake but with a Filipino twist, thanks to the use of yellow mangoes (the sweeter, softer variety) and condensed milk.
Ingredients for Mango Float
You’ll need just a handful of ingredients, most of which are pantry staples.
Ingredients (Serves 8):
- 5 ripe mangoes (preferably yellow or Ataulfo)
- 4 cups heavy cream (or all-purpose cream), chilled overnight
- 1 can (14 oz) condensed milk, chilled overnight
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 21 graham crackers (whole), plus extra for topping
How to Make Mango Float (Step-by-Step)
Step 1: Prep the Mangoes
- Peel and slice mangoes into two textures:
- Half into thin slices (1/16-inch) for the top layer
- Half into ½-inch cubes for the middle layers
Store both in the fridge until ready to use.
Step 2: Whip the Cream
- In a chilled mixing bowl, beat 2 cups of cream until stiff peaks form (3–5 minutes).
- Add the remaining cream and continue beating.
- Mix in the condensed milk, vanilla, and salt until fully incorporated and fluffy.
Pro tip: Chill your beaters, bowl, and condensed milk ahead of time for faster whipping.
Step 3: Assemble the Layers
- Line a glass dish (8×8 or 7×11 inches) with parchment paper.
- Add a layer of graham crackers, then a thick layer of whipped cream.
- Sprinkle diced mangoes.
- Repeat until the top layer is creamy.
- Decorate with thin mango slices and crushed graham crackers.
Step 4: Chill or Freeze
- Refrigerate 6+ hours for a soft, cake-like texture (like bread pudding)
- Freeze overnight for a firm, ice cream-like slice
- Thaw 10–30 minutes before serving, depending on desired consistency
Tips for the Best Mango Float
Choose the Right Mangoes
Go for sweet, firm mangoes like:
- Ataulfo
- Champagne
- Philippine yellow mangoes
Avoid overripe mangoes—they’re too mushy to slice.
Refrigeration vs. Freezing
| Method | Texture | Best For |
|---|---|---|
| Refrigerate | Soft, creamy | Traditional presentation |
| Freeze | Ice cream-like firm | Summer cakes or slicing |
Serving Suggestions
Serve mango float:
- Chilled with dessert wine or tea
- As a frozen cake at summer barbecues
- Garnished with fresh mint or coconut flakes
Storage Tips
- Refrigerated mango float lasts up to 3 days.
- Frozen mango float stays fresh up to 2 weeks in a sealed container.
Final Thoughts
Mango float proves that you don’t need an oven—or a lot of effort—to create a showstopping dessert. With just a few ingredients and a little patience, you’ll enjoy a tropical, no-bake treat that captures the essence of Filipino flavors.
Craving more no-bake summer goodness? Try our Japanese Fruit Sandwiches, Avocado Toast, and Bahama Mama Tropical Smoothie—perfect for warm days and easy prep!
Frequently Asked Questions
Mango float is beloved for its rich, creamy texture combined with the natural sweetness of ripe mangoes. The no-bake layering of graham crackers, whipped cream, and fruit creates a melt-in-your-mouth experience that’s both light and indulgent. It’s refreshing, easy to make, and doesn’t require an oven, making it ideal for warm climates and casual celebrations.
To make the best mango float, start with ripe yellow mangoes—sweet and firm for easy slicing. Chill your cream, condensed milk, and mixing bowl overnight to ensure stable whipped peaks. Layer graham crackers, whipped cream, and mangoes in a glass dish, then refrigerate or freeze overnight for the perfect texture. Don’t forget to top it off with sliced mangoes and crushed graham for a decorative finish.
Yes, both refer to the same popular Filipino no-bake dessert. It’s often called graham cake because of the key ingredient—graham crackers—layered with sweet cream and ripe fruit. Whether you call it a float or a graham cake, you’re enjoying the same creamy, chilled treat loved for its simplicity and flavor.
You can refrigerate or freeze mango float, depending on your texture preference. Refrigerating gives it a soft, cake-like consistency, while freezing makes it firmer, almost like an ice cream cake. If you freeze it, let it sit at room temperature for about 10–30 minutes before slicing.
Yes! Try layering in:
Strawberries
Kiwi
Pineapple
Just avoid fruits with high water content, like watermelon.
No-Bake Filipino Graham Cake (Float Style)
Ingredients
- 4 cups Heavy cream Or all-purpose cream chilled overnight
- 1 can Condensed milk Sweetened chilled overnight
- 2 tsp Vanilla extract Optional but recommended
- 1/2 tsp Kosher salt Enhances flavor
- 5 Ripe yellow fruits Sliced e.g. Ataulfo or Philippine variety
- 21 Graham crackers Plus extra crushed for topping
Instructions
- Peel and slice fruit: half into cubes, half into thin slices. Chill.
- In a chilled bowl, beat 2 cups of cream until stiff peaks form (3–5 mins). Add remaining cream and repeat.
- Add condensed milk, vanilla, and salt. Beat again until stiff and fluffy.
- Line the bottom of your glass dish with graham crackers. Spread 2–3 cups of the whipped cream mixture over the crackers.
- Add a layer of cubed fruit. Repeat layering one more time.
- Finish with a final graham layer and top with whipped cream.
- Decorate with thin fruit slices and sprinkle crushed graham crackers on top.
- Cover and chill in the fridge 6 hours (for soft texture) or freeze overnight (for firmer texture).
- Let sit at room temperature for 10–30 minutes before serving, depending on chill method.
Notes
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