Mango Float Recipe (Mango Graham Cake)
This mango float, or mango graham cake, is a no-bake Filipino dessert made with layers of graham crackers, whipped cream, and fresh mangoes. It’s creamy, fruity, and refreshing—perfect for hot days or when you need a quick, make-ahead treat.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 8 hours 20 minutes (includes chilling)
- Yield: 9 servings
- Category: Dessert, No-Bake
- Method: No-Bake, Chilling
- Cuisine: Filipino
- Diet: Vegetarian
Ingredients
15 graham crackers (3 crushed for topping)
2 cups heavy whipping cream
1/2 cup condensed milk
4 ripe mangoes (3 sliced, 1 diced)
1 tsp vanilla extract
Instructions
- Line an 8×8-inch baking dish with parchment paper, leaving some overhang.
- Chill condensed milk overnight in the fridge or 30 minutes in the freezer.
- Peel and slice 3 mangoes thinly; dice 1 mango into cubes. Set aside.
- Whip heavy cream on medium-high until soft peaks form. Add condensed milk and vanilla; beat until stiff peaks form. Divide cream into 3 portions.
- Place a layer of graham crackers in the dish. Spread one part of cream, then top with mango slices. Repeat to form 3 layers, finishing with cream on top.
- Sprinkle with crushed graham crackers and scatter cubed mango over the top.
- Cover and refrigerate at least 8 hours or overnight until firm.
- Lift cake out with parchment paper, slice, and serve chilled.
Notes
Add crushed graham cracker layers between cream and mango for more texture.
Mix cream cheese into whipped cream for tanginess.
Swap mangoes with peaches or strawberries for variation.
Drizzle caramel or chocolate syrup on top before chilling for decadence.
Store chilled up to 3 days or freeze up to 2 weeks (thaw in fridge overnight).
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 25g
- Sodium: 95mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Find it online: https://chocolatecoveredamy.com/mango-float-recipe/
