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mango float
Ben Carraoli

Mango Float Recipe

A mango float is one of the easiest yet most delightful Filipino desserts. It’s a no-bake treat made with layers of ripe mangoes, whipped cream, and graham crackers. The balance of sweet, creamy, and crunchy makes it a summer favorite. This dessert is perfect for family gatherings, celebrations, or when you just crave something refreshing.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 6
Course: Dessert
Calories: 320
Ingredients Method

Ingredients
  

  • Mangoes – 3 to 4 large ripe mangoes. Choose sweet juicy ones like Ataulfo or Alphonso. Slice thinly for neat layers or cube for a chunkier bite. Avoid underripe mangoes as they lack sweetness.
  • Graham crackers – 1 to 2 packs 15–20 pieces. These provide the crunchy base. Honey-flavored ones give a richer taste. Break them neatly to fit your dish.
  • Heavy cream – 2 cups. Chill before whipping so it fluffs up quickly. This is the creamy backbone of the dessert.
  • Condensed milk – 1 can 14 oz. Adds sweetness and creaminess. Pour slowly and taste as you mix so it doesn’t get overly sweet.
  • Sugar – 1/4 cup optional. Only add if mangoes aren’t sweet enough. Powdered sugar blends faster into the cream.
  • Vanilla extract – 1 teaspoon optional. Gives a warm, fragrant note that elevates the cream mixture.

Method
 

  1. Peel the mangoes and slice them into thin strips or small cubes. The thinner the slices, the neater your layers will look. Place them in a bowl and set aside. If using frozen mangoes, make sure they’re fully thawed to avoid excess liquid.
  2. Take a chilled mixing bowl and pour in the heavy cream. Whip it using a hand mixer until soft peaks form. This usually takes 3–5 minutes with a mixer or 5–7 minutes by hand. Make sure not to overwhip, or it will turn grainy.
  3. Slowly add condensed milk into the whipped cream while continuing to mix. Taste and adjust sweetness with sugar if needed. Add vanilla extract at this stage for extra flavor. The cream should be smooth and fluffy.
  4. In your baking dish, arrange a single layer of graham crackers. Break pieces if necessary to cover the bottom completely. This acts as the crunchy foundation of your dessert.
  5. Spread a layer of cream over the crackers, about 1/4 inch thick. Place sliced mangoes evenly on top of the cream layer. Make sure every bite gets both cream and fruit.
  6. Add another layer of graham crackers, followed by cream, then mangoes. Continue until you use up all ingredients, finishing with a cream and mango topping.
  7. Cover the dish with plastic wrap and place it in the refrigerator. Chill for at least 4 hours, but overnight is best. The longer it chills, the better the crackers soften and blend with the cream.
  8. Once set, slice into squares and serve cold. Each slice will reveal beautiful layers of mangoes, cream, and crackers. It’s best enjoyed fresh from the fridge on a warm day.