Mango Float Recipe (Mango Graham Cake)

Why You’ll Love This Recipe

I like this recipe because it’s fuss-free and requires no baking at all. The graham crackers soften into a cake-like texture as they chill, blending perfectly with the creamy filling. The mangoes add natural sweetness and freshness that make each bite irresistible. I also enjoy how versatile it is—I can make it ahead, adjust the sweetness, or add more layers depending on the occasion. It’s the kind of dessert I turn to when I need something quick yet impressive.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

Step 1: Line an 8×8 inch baking dish with parchment paper, leaving some overhang for easy lifting later.

Step 2: Chill the condensed milk overnight in the fridge, or for 30 minutes in the freezer.

Step 3: Peel and slice the mangoes. Cut three into thin slices and dice one into cubes. Set aside.

Step 4: Using a mixer, whip the heavy cream on medium-high until soft peaks form. Add condensed milk and vanilla, then beat again until stiff peaks form. Divide into three portions.

Step 5: Place a layer of graham crackers on the bottom of the prepared dish. Spread one part of the cream mixture over the crackers, then add mango slices. Repeat this process to form three layers, finishing with cream on top. Sprinkle with crushed graham crackers and scatter the cubed mangoes over the surface.

Step 6: Cover and refrigerate for at least 8 hours or overnight until firm.

Step 7: Use the parchment paper to gently lift the cake out of the pan. Slice and serve chilled.

Servings and Timing

This recipe makes about 9 big servings.
Preparation time: 20 minutes
Chilling time: 8 hours or overnight
Total time: about 8 hours 20 minutes

Variations

Sometimes I like to add layers of crushed graham crackers between the cream and mango for extra texture. When I want a slightly tangy flavor, I mix in a bit of cream cheese with the whipped cream. I’ve also tried swapping mangoes with peaches or strawberries for a different twist. For a more decadent version, I drizzle caramel or chocolate syrup on top before chilling.

Storage/Reheating

I keep mango float chilled in the refrigerator, covered tightly, for up to 3 days. It should never be left out at room temperature for more than an hour since the cream softens quickly. Freezing is also an option—I wrap it well and store it for up to 2 weeks. When I want to serve it, I thaw it in the fridge overnight and it tastes just as delicious.

FAQs

Can I make this recipe ahead of time?

Yes, I usually prepare it the night before since it needs to chill for several hours to set.

Do I need to whip the cream to stiff peaks?

Yes, stiff peaks help the layers hold their shape and keep the cake firm.

Can I use canned mangoes instead of fresh?

Fresh mangoes taste best, but canned mango slices can work if well-drained.

How do I keep the graham crackers from getting too soggy?

The chilling process softens them just right, but I avoid adding too much cream in one layer to prevent sogginess.

Can I add more layers than three?

Yes, I sometimes make four or five layers for a taller cake.

Can I reduce the sweetness?

Yes, I cut back on condensed milk or use less ripe mangoes if I want it less sweet.

What kind of cream works best?

I prefer heavy whipping cream since it whips up light and stable, but all-purpose cream also works.

Can I freeze mango float?

Yes, I freeze it for up to 2 weeks, then thaw it in the fridge before serving.

What other fruits can I use?

I’ve tried peaches, strawberries, and bananas—they all work well with the creamy layers.

How long should I chill mango float before serving?

At least 8 hours, but I like to let it set overnight for the best texture.

Conclusion

This mango float recipe is one of the simplest yet most satisfying desserts I’ve ever made. With just a few ingredients and no baking required, I can create a creamy, fruity cake that always impresses. I like making it during mango season, but it’s delicious year-round with other fruits too. Whether for a family gathering, a potluck, or just a sweet treat at home, this mango graham cake never disappoints.