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)!

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What is Mango Float?
Top Tips
Substitutions
Storage
Ingredients
Instructions
Best Filipino Mango Float

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.

If you can't get that, you can use your favorite variety.

a slice of delicious Mango Float on a plate

Top Tips

To see if your mangoes are ripe enough for a mango float, check if they smell sweet and feel soft when you gently press them. A ripe mango should also have golden yellow skin.

Substitutions

Heavy Whipping Cream:

Coconut Cream: For a dairy-free, tropical flavor.
Whipped Topping: For a lighter, store-bought alternative.
Greek Yogurt: For a tangier, healthier option.

Vanilla Extract:

Almond Extract: For a different, nutty flavor.
Maple Syrup: For a subtle sweetness with a hint of maple.
Lemon Zest: For a citrusy twist.

Condensed Milk:

Coconut Condensed Milk: For a dairy-free option with a coconut flavor.
Sweetened Evaporated Milk: For a less rich, but still sweet alternative.
Homemade Condensed Milk: Made with milk and sugar for a similar consistency.

Graham Crackers:

Digestive Biscuits: For a similar texture and flavor.
Vanilla Wafers: For a sweeter, lighter alternative.
Shortbread Cookies: For a richer, buttery flavor.

Storage

Store mango float in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 1 month. Thaw in the refrigerator before serving and check for freshness before consuming. Mango float is best enjoyed chilled, allowing the layers to set and the flavors to meld together.

Ingredients

These are the Mango Float ingredients that you will need:

nestle cream or heavy whipping cream
vanilla extract
condensed milk
graham crackers
mangos

Mango Float ingredients and kitchen tools

Instructions

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:

adding condensed milk to the cream for the Mango Float recipe

Add vanilla extract:

adding vanilla to the condensed milk and cream mixture

Add in the cinnamon powder:

adding cinnamon to the milk and cream mixture

Mix until well combined:

mixing the mango float cream using a wire whisk

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:

arranging the honey graham crackers and graham crumbs for the mango float recipe

Pour around ¼ batter mixture or more and cover the whole graham cracker top:

pouring the cream and milk mixture on top of the honey graham crackers

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:

putting another layer of graham crackers on top of the sliced mangoes

This is the last layer of the mango float:

adding sliced mangoes on 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:

sprinkling crushed graham and putting cream mixture on top of the sliced mangoes

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.

mango float slice on a plate drizzled with milk and cream

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

Are mango float and mango graham the same?

Yes, mango float and mango graham refer to the same dessert in the Philippines. This popular no-bake dessert consists of layers of graham crackers, sweetened condensed milk, cream, and ripe mangoes, often chilled or frozen before serving. The terms are used interchangeably to describe this creamy, fruity treat.

What is the best kind of mango to use for the mango float Filipino dessert?

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.

Can dried mangoes be used for the mango float?

No, fresh is best.

Can I use other fruits in place of mangoes?

Yes, you can substitute mangoes with other fruits like peaches, strawberries, or bananas, but the classic version uses mangoes.

Can I make mango float ahead of time?

Yes, mango float can be made a day or two in advance, which can enhance its flavor as the layers meld together.

Can I not whip the cream before mixing it with the condensed milk?

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:

5 from 3 votes

Print Pin Recipe

Best Filipino Mango Float

Mango Float is a creamy and refreshing no-bake dessert made with layers of ripe mangoes, graham crackers, and sweetened whipped cream—it's incredibly easy to make and always a no-fail treat!

Prep Time15

Freeze Time2

Total Time2 15

Course: Dessert

Cuisine: Filipino

Servings: 4 servings

Author: Lainey

Ingredients

▢ 2 ¼ pounds about 4-5 large mangoes, sliced into flat thin strips
▢ 2 ½ cups heavy whipping cream
▢ 1 cup condensed milk
▢ 1 teaspoon vanilla extract
▢ 7 ounces about 14 whole sheets honey graham crackers
▢ 1 cup crushed graham crackers

Instructions

Prepare the Mangoes:

Peel the mangoes, slice them in half, and then cut the halves lengthwise into thin strips. Set aside.

Make the Cream Mixture:

In a bowl, add the heavy whipping cream and condensed milk. Using an electric mixer, beat until the mixture is light and fluffy.
Add the vanilla extract and mix until well combined.

Assemble the Layers:

In a rectangular container, place whole graham crackers to cover the entire bottom. Cut some crackers if needed to fit the container perfectly.
Sprinkle some crushed graham crackers to fill any gaps between the whole crackers.

Add the Cream and Mango Layers:

Pour about ¼ of the cream mixture over the graham crackers, spreading it evenly to cover the entire surface.
Arrange 14-20 mango strips on top of the cream layer.

Repeat the Layers:

Sprinkle more crushed graham crackers on top of the mangoes, then repeat the layering process with more graham crackers, cream mixture, and mango strips.

Finish and Chill:

For the final layer, add the remaining cream mixture and top with the last of the mango strips. Sprinkle with a little more crushed graham crackers.
Chill the dessert in the refrigerator for at least 2 hours before serving.