A popular Dessert recipe in the Philippines, this Mango float cake or Mango graham cake could be the easiest, most delicious no-bake dessert you could ever make! Just layer graham crackers, sweetened cream, and mangoes, and done!
Eggless, Creamy, and refreshing with loads of fresh mango flavor, this Filipino icebox cake is a favorite for all occasions. If you’re looking for a fuss-free dessert, this no-bake mango graham cake needs to be on your list.
It s so easy to put together, all you need are four ingredients and twenty minutes of prep. The only hardest part of the recipe is waiting for the cake to set! Here’s the best step-by-step recipe with a video for this popular dessert from the Philippines.
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Mangoes are abundant at this time of the year. Aside from eating them as is, my family loves mango in cakes, salad dressing, lassi, shrikhand, salsa, and mojitos.
This mango float recipe is another way of using fresh ripe mangoes.
Mango Graham float is a Filipino icebox cake that requires no baking, is easy to make, and tastes like ice cream.
With soft clouds of sweetened cream and bits of sweet mangoes between softened layers of graham crackers, it’s definitely worth the anticipation.
The combination of cream, graham crackers, and mangoes is so addicting and will leave you wanting more!
It’s a simple and big hit dessert recipe during the holiday seasons or any other special occasion.
Filipinos call these creamy mango desserts different names: mango graham cake, mango supreme, mango royale, crema de mangga, mango ice cake box, and so on.
But the most popular name is Mango Float.
This dessert is easy to make. The only hardest part is the waiting! You have to allow it to set properly, preferably overnight, before cutting it.
Mango Float Ingredients
- Cream – This recipe is traditionally made with all-purpose cream because this is much more affordable. But I make this with heavy whipping cream.
- Mango – Most ripe mangoes can be used to make this dessert. The best variety though would be the Philippine mango or also known as carabao. But I have used ataulfo mango for this recipe.
- Graham crackers – I have used honey oats graham crackers for this Mango float. If you don’t have graham crackers in hand, you can use ladyfinger cookies to prepare mango float instead. Biscoff, digestive biscuits, or other plain butter cookies also works fine.
- Vanilla Extract – For the flavoring. It’s optional.
Step by step process
- Line the 8×8 inch baking dish with parchment paper, leaving about an inch of overhang on each side to help lift the cake off the pan for serving
- Chill the condensed milk in the fridge overnight or in the freezer for 30 minutes.
- Peel the skin off the mangoes. Cutaway the sides (flesh) from the pit. Lay the mango halves flat-side down on a cutting board. Cut the flesh lengthwise into thin slices. Set aside. (Image 1 and 2)
- Tip – Don’t throw the pit, scrape the flesh as much as you can and use it in making lassi or milkshakes.
- Using a handheld electric mixer or a stand mixer fitted with the whisk attachment, whip heavy cream on medium-high speed until soft-medium peaks. (image 3)
- Now add the condensed milk and vanilla extract. On medium-high speed, beat everything until smooth and stiff peaks form. (image 3 to 6)
- Divide the whipped cream mixture into 3 parts, so you can have a 3-layer mango float. Keep them aside.
- Line the bottom of a rectangular or square with a layer of Graham crackers. (image 7)
- Use scissors or a sharp knife to trim the crackers, if needed.
- Then pour 1 part of the cream mixture at the top of the crackers and spread evenly. Then top with a few mango slices. (image 8 and 9)
- Repeat this process until 3 layers are formed, ending with the cream, crushed graham crackers, and cubed mangos on top. (You can do lots of layers if you want) (image 10)
- Cover and chill for 8 hours or overnight to set completely before serving.
- Once the mango graham cake is set, take out the pan from the fridge.
- Gently take out the cake from the pan onto a cake board or working surface. To remove the cake from the pan, simply use the overhanging parchment as a handle to lift the cake straight out of the pan. Be gentle while removing the cake from the pan.
- Cut the desired sized pieces and serve chilled. Enjoy!
- Tip – dont keep the cake at room temperature for more than an hour.
Tips, notes, and quick FAQs
- Use a square 8 x 8 baking dish that is deep enough for the multiple layers.
- Line the baking dish with parchment paper, leaving about an inch of overhang on each side to help lift the cake off the pan for serving. Just make sure to use a sturdy one so it will not break even when soaked.
- To check if the mangos are ripe enough to be used in a mango float, make sure it smells “sweet” and the mango itself is soft. A ripe mango should be golden yellow in skin color.
- Make sure the heavy cream and condensed milk are cold.
- For a more festive look, you can add sliced cherries on top of the layer of the mango float.
- If you want to make individual serving mango graham cake, you can layer or assemble it in small cups or tiny glasses.
- I use heavy cream in this recipe, but you can also use Nestle’s all-purpose cream.
- You can use strawberries, avocado, canned peaches, or fruit cocktails instead of the mangoes.
- Mangoes are naturally sweet. So be careful while adding condensed milk. Add the condensed milk a little at a time and taste as you go along.
Yes, you can use ready-made whipped cream or cool whip to make a mango graham recipe. I like the taste and texture of homemade whipped cream though so I always make my own. Also, note that ready-made whipped cream and cool whip are already sweetened so you may not need to add as much condensed milk.
When making mango graham cake or any kind of icebox cake, use fresh fruit as much as possible. Don’t use frozen or canned mangos for this recipe as they tend to make the cake watery.
I usually just chill my mango float in the fridge overnight. When I’m ready to serve, I just bring it out and slice. However, feel free to freeze them. Thaw a little before serving.
More no-bake dessert
- Shrikhand Tart
- No-bake pineapple delight cake
- Caramel chocolate truffle cheesecake
- Strawberries and cream
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Mango Float Recipe (Mango Graham Cake)
Ingredients
- 15 Graham Crackers out of 15, crush 3 in a blender into a coarse powder. We will use this for topping.
- 2 cups heavy whipping cream
- ½ cup condensed milk
- 4 Ripe mangos
- 1 teaspoon Vanilla extract
Instructions
- Line the 8×8 inch baking dish with parchment paper, leaving about an inch of overhang on each side to help lift the cake off the pan for serving
- Chill the condensed milk in the fridge overnight or in the freezer for 30 minutes.
- Peel the skin off 4 mangoes. Cutaway the sides (flesh) from the pit. Lay the mango halves flat-side down on a cutting board. Out of 4 mango mangos, Cut the flesh of 3 mangos lengthwise into thin slices and dice the 1 mango into cubes. Set aside.
- Tip – Don’t throw the pit, scrape the flesh as much as you can and use it in making lassi or milkshakes.
- Using a handheld electric mixer or a stand mixer fitted with the whisk attachment, whip heavy cream on medium-high speed until soft-medium peaks.
- Now add the condensed milk and vanilla extract. On medium-high speed, beat everything until smooth and stiff peaks form.
- Divide the whipped cream mixture into 3 parts, so you can have a 3-layer mango float. Keep them aside.
- Line the bottom of a rectangular or square with a layer of Graham crackers.
- Use scissors or a sharp knife to trim the crackers, if needed.
- Then pour 1 part of the cream mixture at the top of the crackers and spread evenly. Then top with a few mango slices.
- Repeat this process until 3 layers are formed, ending with the cream, crushed graham crackers, and cubed mangos on top. (You can do lots of layers if you want)
- Cover and chill for 8 hours or overnight to set completely before serving.
- Once the mango graham cake is set, take out the pan from the fridge.
- Gently take out the cake from the pan onto a cake board or working surface. To remove the cake from the pan, simply use the overhanging parchment as a handle to lift the cake straight out of the pan. Be gentle while removing the cake from the pan.
- Cut the desired sized pieces and serve chilled. Enjoy!
- Tip – dont keep the cake at room temperature for more than an hour.
Video
Notes
- Use a square 8 x 8 baking dish that is deep enough for the multiple layers.
- Line the baking dish with parchment paper, leaving about an inch of overhang on each side to help lift the cake off the pan for serving. Just make sure to use a sturdy one so it will not break even when soaked.
- To check if the mangos are ripe enough to be used in a mango float, make sure it smells “sweet” and the mango itself is soft. A ripe mango should be golden yellow in skin color.
- Make sure the heavy cream and condensed milk are cold.
- For a more festive look, you can add sliced cherries on top of the layer of the mango float.
- If you want to make individual serving mango graham cake, you can layer or assemble it in small cups or tiny glasses.
- I use heavy cream in this recipe, but you can also use Nestle’s all-purpose cream.
- You can use strawberries, avocado, canned peaches, or fruit cocktails instead of the mangoes.
- Mangoes are naturally sweet. So be careful while adding condensed milk. Add the condensed milk a little at a time and taste as you go along.
Nutrition
Warm regards,
Dhwani.
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