Mango Float is one of the easiest and most delightful no-bake desserts I make, especially when mangoes are in season. It’s creamy, fruity, and chilled to perfection, with layers of sweet mango slices, whipped cream, and graham crackers that soften into a cake-like texture as it sets. I love how refreshing and fuss-free it is—perfect for hot days or last-minute cravings.
Why You’ll Love This Recipe
I love Mango Float for its simplicity and rich tropical flavor. It takes just a few ingredients and no oven time, yet the result tastes like something far more complex. The combination of ripe mangoes and sweet cream melts together into a silky, smooth dessert that’s light, sweet, and perfectly indulgent. It’s a crowd-pleaser every time I serve it.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
ripe mangoes (peeled and sliced thinly)
whipping cream or all-purpose cream (chilled)
sweetened condensed milk
graham crackers
optional: crushed graham crackers for topping
Directions
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I begin by whipping the chilled cream until soft peaks form. Then I gently fold in the sweetened condensed milk until the mixture is smooth and fluffy.
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In a rectangular or square dish, I lay down a layer of graham crackers, breaking them as needed to fit.
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I spread a layer of the cream mixture over the crackers, followed by a layer of mango slices.
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I repeat the layers—graham, cream, mango—until I run out of ingredients, making sure to finish with a layer of cream and mangoes on top.
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If I want a little texture, I sprinkle crushed graham crackers over the top.
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I cover the dish and chill it in the refrigerator for at least 4 hours, or overnight for best results.
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Once it’s fully set, I slice and serve it cold.
Servings and timing
Servings: 8–10
Prep Time: 20 minutes
Chill Time: 4 hours to overnight
Total Time: About 4 hours 20 minutes
Calories per serving: Approximately 300–350 kcal
Variations
Sometimes I mix diced mangoes into the cream for extra fruit in every bite. I’ve also tried adding a splash of vanilla extract or a bit of lime zest to brighten up the flavor. For a chocolatey twist, I layer with chocolate graham crackers or add a drizzle of caramel sauce on top before serving.
Storage/Reheating
I store Mango Float in the fridge, tightly covered, for up to 3 days. It doesn’t freeze well because of the cream, but it holds its shape beautifully when chilled. I always serve it straight from the refrigerator for the best texture and flavor.
FAQs
Can I use canned mangoes?
Yes, but I prefer fresh ripe mangoes for the best flavor and texture. If using canned, I drain them well before layering.
Can I make it in individual cups?
Absolutely—I often layer it in small jars or dessert cups for easy serving at parties or picnics.
What kind of cream should I use?
I use heavy whipping cream or all-purpose cream. If I want a firmer set, I chill the cream beforehand and avoid over-whipping.
Can I make it less sweet?
Yes, I reduce the amount of condensed milk or add a bit of plain whipped cream to balance out the sweetness.
Is this the same as mango graham cake?
Yes, Mango Float is another name for mango graham cake—they’re the same no-bake layered dessert with mangoes and cream.
Conclusion
Mango Float is one of those easy, make-ahead desserts that I never get tired of. It’s cool, creamy, and bursting with fresh mango flavor in every bite. Whether I’m making it for a gathering or just to enjoy at home, this sweet treat always delivers a taste of summer, no matter the season.
Print
Mango Float
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8–10 servings
- Category: Dessert
- Method: No Bake
- Cuisine: Filipino
- Diet: Vegetarian
Description
Mango Float is a no-bake, chilled dessert made with layers of ripe mangoes, whipped cream, sweetened condensed milk, and graham crackers. It’s creamy, fruity, and perfect for hot days or last-minute treats.
Ingredients
- 3–4 ripe mangoes, peeled and sliced thinly
- 2 cups whipping cream or all-purpose cream, chilled
- 1 can (14 oz) sweetened condensed milk
- 1 pack graham crackers
- Optional: crushed graham crackers for topping
Instructions
- In a bowl, whip the chilled cream until soft peaks form.
- Gently fold in sweetened condensed milk until smooth and fluffy.
- In a square or rectangular dish, layer graham crackers at the bottom.
- Spread a layer of cream mixture over the crackers, then add a layer of mango slices.
- Repeat the layers—graham, cream, mango—until all ingredients are used, ending with cream and mango on top.
- Sprinkle crushed graham crackers on top if desired.
- Cover and chill in the refrigerator for at least 4 hours, preferably overnight.
- Slice and serve cold.
Notes
- Mix diced mangoes into the cream for more fruit in each bite.
- Add vanilla extract or lime zest for flavor variation.
- Use chocolate graham crackers or top with caramel sauce for a twist.
- Layer in individual cups for party servings.
- Chill thoroughly for best texture; do not freeze.
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 330
- Sugar: 25g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
