This Filipino Mango Float recipe (Filipino icebox dessert) is the perfect summer dessert! It's fruity and creamy, with layers of sweet mangoes, cream, and graham crackers. This is one of my favorite no-bake desserts. It takes only 45 minutes to prepare!
Can't get enough of easy no-bake desserts? Try my Matcha Tiramisu and Taro Crepe Cake next!
Mango Float is one of those desserts that fly under the radar. Not many people know what it is, and you don't usually see it served at restaurants. But let me tell you; they're super delicious. They're also simple to make. It's a no-bake dessert, so there's no need for an oven or special pans. It's an excellent dessert for beginners and children!
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🥄 What is Mango Float?
Mango Float, also known as Mango Graham Cake or Mango Royale, is a no-bake, layered dessert from the Philipines. It's made by layering fresh graham crackers, cream, and sweet mangoes. After a short refrigeration, the graham crackers soften and become cake-like. Typically, some fresh graham crackers are crumbled on top to add crunch. Fresh mangoes provide the best flavor for this recipe!
Why you'll love it
- Quick: This Mango Float Recipe is super fast to make as it doesn't require any baking. The most time-consuming part is just peeling and slicing the mangoes.
- Easy: This recipe is super easy! There's no cooking involved. You're just layering ingredients in a dish.
- Party favorite: I don't know of any more straightforward dessert that receives so many smiling faces at a party. The cake is decadent and rich, but the mango makes it bright and refreshing. It's perfect for eating at the end of a summer party or BBQ.
🧂 Ingredients
- Mangoes - Fresh, ripe mangoes are a must for this recipe. My favorite mangos to use are Altaufo mangoes.
- Heavy Cream - Also known as whipping cream. This recipe uses four cups of heavy cream.
- Sweetened Condensed Milk - This canned milk product can be found in the baking section of most grocery stores. It has a thick texture and sweet flavor.
- Graham Crackers - Any brand of graham crackers will do.
- Kosher Salt - Just a little bit to enhance the flavors.
- Vanilla Extract - Who doesn't love the flavor of vanilla? Since this is a no-bake dessert, I recommend using pure vanilla extract.
Substitutions & Variations
- Frozen or canned mangoes can be used in place of fresh mangoes. The flavor won't be as good, but it's a suitable replacement for fresh mangoes. Ensure the mangoes are completely defrosted, and any excess moisture has been wiped away.
- Sweetened condensed milk can be substituted with confectioner's sugar.
- Whole graham crackers are preferred, but graham cracker crumbs will work just fine. You can also substitute with digestive biscuits and ladyfingers.
- Vanilla extract can be omitted or replaced with half the amount of almond extract. You can also use fresh vanilla beans in the mango float.
🔪 Instructions
⬇️ Please read the recipe card for the complete ingredient list and instructions.
STEP 1: To slice a mango, cut it along the seed on both sides, resulting in two halves and the seed. Use a spoon to scoop out the flesh from the halves and thinly slice it. Use a paring knife to remove the skin from the seed and trim off any remaining flesh. Repeat with all the mangoes.
STEP 2: In a large mixing bowl, combine the heavy whipping cream, sweetened condensed milk, salt, and vanilla extract. Beat with a hand mixer for 4-6 minutes on medium-high speed or until stiff peaks form.
STEP 3: Add a layer of graham crackers (or crushed graham crackers) to a 7 by 11-inch baking dish. You can also use a 8 by 8-inch square baking dish.
STEP 4: Spread 2 cups of the whipped cream mixture.
STEP 5: Add ⅓ of the sliced mangoes.
STEP 6: Repeat the layers twice to form 9 layers, ending with mango. Cover with a lid or plastic wrap and chill for 4-6 hours. Transfer to the freezer and freeze for at least three hours.
STEP 7: Remove the Mango Float from the freezer and allow it to defrost for 10-15 minutes. Use a knife to slice the cake and serve immediately. Leftovers can be returned to the freezer for up to one month.
💭 Top Tips
- Refrigerate your mixing bowls and baking dish for at least 15 minutes. This will keep the whipping cream from becoming runny. This is especially important when baking in the summer!
- Use fresh, ripe mangoes. Look for soft mangoes that give slightly when pressed and have minimal bruising.
- Ensure the whipping cream has been whipped to stiff peaks to hold well in the cake. Depending on your mixer's strength, it should take 4-6 minutes.
- Allow the cake to defrost for 10-15 minutes before eating. They don't call it an icebox cake for no reason!
🥡 Storage & Leftovers
Storing: Store Mango Float in an air-tight container in the freezer for up to one month. The cake is easy to cut through even when it's frozen. Cut the pieces you want to eat with a sharp knife, then return the leftover cake to the freezer. Allow the cake pieces to rest at room temperature for 10-15 minutes before serving.
📖 Recipe FAQs
Dipping the graham crackers is optional. It'll soften them, but many people find it too soft because it will also chill in the refrigerator. You can dip the crackers in evaporated milk or condensed milk if you want. If you dip them in condensed milk, don't add condensed milk to the whipping cream, or it'll be too sweet.
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Did you enjoy this recipe? Please leave a 🌟🌟🌟🌟🌟 rating in the recipe card below and consider leaving a comment. I'd love to hear your feedback!
📋 Recipe
Filipino Mango Float
Ingredients
- 5 mangoes
- 4 cups heavy cream (or whipping cream)
- 1 can sweetened condensed milk (300ml)
- 1 teaspoon vanilla extract
- ½ teaspoon coarse kosher salt
- 1 box graham crackers (400g, or about 25 crackers)
Instructions
- To slice a mango, cut it along the seed on both sides, resulting in two halves and the seed. Use a spoon to scoop out the flesh from the halves and thinly slice it. Use a paring knife to remove the skin from the seed and trim off any remaining flesh. Repeat with all the mangoes.
- In a large mixing bowl, combine the cream, sweetened condensed milk, salt, and vanilla extract. Beat with a hand mixer for 4-6 minutes on medium-high speed or until stiff peaks form.
- Add a layer of graham crackers to a 7 by 11-inch baking dish. Spread 2 cups of the cream mixture. Add ⅓ of the sliced mangoes.
- Repeat the layers twice to form 9 layers, ending with mango. Cover with a lid or plastic wrap and chill for 4-6 hours. Transfer to the freezer and freeze for at least three hours.
- Remove the cake from the freezer and allow it to defrost for 10-15 minutes. Use a knife to slice the cake and serve immediately. Leftovers can be returned to the freezer for up to one month.
Notes
- Refrigerate your mixing bowls and baking dish for at least 15 minutes. This will keep the whipping cream from becoming runny. This is especially important when baking in the summer!
- Use fresh, ripe mangoes. Look for soft mangoes that give slightly when pressed and have minimal bruising.
- Ensure the whipping cream has been whipped to stiff peaks to hold well in the cake. Depending on your mixer's strength, it should take around 4-6 minutes.
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