Description
Mango Float is a beloved no-bake Filipino dessert featuring sweet ripe mangoes, whipped cream, and graham crackers layered into a chilled cake. Light, luscious, and incredibly easy to make — it’s perfect for summer parties and make-ahead desserts!
Ingredients
Scale
- 3 ripe mangoes, peeled and thinly sliced
- 2 cups heavy cream (or all-purpose cream), chilled
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 package graham crackers
- Optional: crushed graham crackers for topping
Instructions
- Make the Cream: In a large bowl, beat chilled cream with a hand mixer until soft peaks form. Gently fold in the sweetened condensed milk and vanilla extract until well combined.
- Layer: In a baking dish, spread a thin layer of cream mixture. Add a layer of graham crackers to cover the bottom, then spread more cream and top with sliced mangoes. Repeat layers until all ingredients are used, ending with cream on top.
- Top: Add crushed graham crackers and extra mango slices for garnish if desired.
- Chill: Cover and refrigerate for at least 4 hours or overnight to set and allow flavors to meld.
- Serve: Slice and serve cold — refreshing and irresistible!
Notes
Use ripe carabao mangoes if available for authentic Filipino flavor. For a firmer dessert, freeze for 2–3 hours before serving. You can also swap graham crackers for ladyfingers or digestive biscuits.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Filipino
Nutrition
- Serving Size: 1 slice (1/8 pan)
- Calories: 310
- Sugar: 28g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: mango float, no bake dessert, filipino mango graham cake, summer mango dessert, mango icebox cake