Mango Float is a creamy and refreshing no-bake dessert that is so easy to make! With layers of honey graham crackers, crushed graham, sweet cream, and mango slices, mango float is always a no-fail dessert!
Looking for more mango dessert dishes? Try my Easy Mango Sago, Filipino Mango Ice Cream, or my Whipped Mango (Dalgona Inspired)!
What is Mango Float?
Frozen mango layered with graham crackers, sweetened cream, and mangos.
Filipinos call this yummy and easy to make mango dessert by different names: mango graham cake, mango supreme, mango royale, crema de mangga, mango ice cakebox and so on.
But the most popular name is simply Mango Float.
What is the best kind of mango to use for mango graham cake?
The Philippine Mangoes. In the Philippines, mangos are everywhere! It is one of the fruits that is available all year round and because of that, Filipinos love sharing their favorite mango dessert for parties or gatherings.
To make this delicious tropical dessert, you will need your newbie layering skills 🙂
Mango Float consists of layers of graham crackers, crushed graham, sweetened cream, and ripe mangoes. After all the layering, you can chill it and do the most difficult part – waiting for it to set.
This dessert is so delicious that I can honestly say I can eat this for days! The combination of cream, graham, and mangoes is so addicting and will leave you wanting more!
Tips and Procedures:
- To determine if the mangos you have are ripe enough to be made into a mango float, make sure it smells “sweet” and the mango itself is soft. Just pinch or press the mango softly. Remember also that a ripe mango should be golden yellow in skin color.
- For a more festive look, you can add sliced cherries on the topmost layer of the mango float.
- If you want to make tiny mango float treats, you can serve or assemble it in small cups or tiny glasses.
- Whip the cream before mixing with the other ingredients. It would make a fluffier and creamier mango float.
How to Make Mango Float:
These are the Mango Float ingredients that you will need:
- nestle cream
- condensed milk
- honey graham crackers
- graham crackers
- mango sliced into flat thin strips
Peel the mangoes, slice in half and then slice the cut halves lengthwise into thin strips. Set aside. (see picture above)
In a bowl, add nestle cream and condensed milk and using an electric mixer, mix very well. Also, if you are unable to get nestle cream, feel free to use heavy cream. Note it will not have the fluffy consistency as heavy cream but will taste just as good:
Add vanilla extract:
Add in the cinnamon powder:
Mix until well combined:
In a rectangular glass container, place graham cracker on a preferable size of the container that it will fit the whole area, cut some to fit in the container. Then sprinkle with crushed graham cracker to fill in the gaps:
Pour around ¼ batter mixture or more and cover the whole graham cracker top:
Then put on mango strips 14-20 mango stips on either position:
Sprinkle crushed graham on top and repeat the first step by adding another layer of graham crackers:
This is the last layer of the mango float:
On the top portion, add the last remaining batter mixture and mango strips or you can use mango cubes. Sprinkle it with the crushed graham crackers and chill for at least 2 hours before serving:
Look at those delicious, sweet layers!
This dessert is so easy to make and no baking is required! It really tastes like ice cream but will all the yummy textures and creaminess.
Cut the Mango Float in squares before serving, just like how you would slice a cake or if you are eating this as a family, you can directly dig in right into the dish.
Frequently Asked Questions for the Mango Float Recipe:
Q: What is the best kind of mango to use for the mango float Filipino dessert?
A: The best mango variety for the mango float is the Mangga Cebu variety. It is sweet, easy to peel and slice and is always available in groceries and supermarkets.
Q: Can dried mangoes be used for the mango float?
A: I have not tried using dried mangos but I think the fresh mangoes are the best to use.
Q: How much is the expense of making mango float?
A: If you are in the Philippines, you can make mango float with a budget of P 500.00
Q: How long does mango float last after taking out from the fridge?
A: The cream melts easily especially if you are living in a tropical country like the Philippines.
Q: Can I not whip the cream before mixing it with the condensed milk?
A: You can directly mix it together but it would have a fluffier and creamier consistency when you whip it before adding the condensed milk.
More Delicious Authentic Filipino Food Recipes:
- Pancit Bihon
- Fried Rice
- Ensaladang Talong
- Buko Pandan
- Cassava Cake
- Vegan Filipino Champorado
- Vegan Chicken Afritada
- 2 ½ cups nestle cream*
- 1 teaspoon vanilla
- 1 cup condensed milk
- 200 grams of honey graham crackers
- 1 cup crushed graham crackers
- 1 kilo 1 ¾ Cupsmango sliced into flat thin strips
- Peel the mangoes, slice in half and then slice the cut halves lengthwise into thin strips. Set aside.
- In a bowl, add heavy whipping cream, condensed milk and using an electric mixer, beat until light and fluffy. Add vanilla extract and mix until well combined.
- In a rectangular container, place graham cracker on a preferable size of the container that it will fit the whole area, cut some to fit in the container. Then sprinkle with crushed graham cracker to fill in the gaps.
- Pour around ¼ batter mixture or more and cover the whole graham cracker top. Then put on mango strips 14-20 mango stips on either position.
- Sprinkle crushed graham on top and repeat
- On the top portion, add the last remaining batter mixture and mango strips. Sprinkle it with little crushed graham.
- Chill for 2 hours before serving.
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Can I use digestive biscuits instead of graham crackers ?
Ni Namrata, Yes you can. 🙂
I would love to see your recreation of the mango float, snap photo and tag me on FB or IG.