Mango Float is the EASIEST no-bake Filipino dessert that’s always a guaranteed crowd pleaser! It’s fresh, creamy, and 1,000% hard to put down once you start eating it. Learn how to make Mango Float with just a few simple ingredients!
Mango Float Ingredients
What is Mango Float made of?
Mango Float, or Graham Cake, has layers of fresh ripe mangos, fluffy whipped cream, and irresistible graham crackers. It’s chilled for a few hours, then cut into squares before serving.
How can you not fall in love with this easy dessert?!
- Whipped Cream: Typically, the whipped cream is made from all-purpose or heavy cream. However, I like a light coconut taste to my Mango Float, so I like to use coconut cream instead (note: I’m using coconut cream, not coconut milk).
- Mangos: Use ripe mangos for the most flavorful dessert. You’ll have much more natural sweetness!
- Graham Crackers: For this Mango Float recipe, I like to crush part of the graham crackers to create a crust, then layer the remaining graham crackers for different textures! You can layer all of the graham crackers instead, if you’d like, to make this recipe even easier or slightly healthier since you’d omit the butter.
- Place a large metal bowl & whisks in the freezer for 10 -15 minutes. This will help give the whipped cream more structure and volume later! Also, keep the coconut cream and condensed milk in the fridge until you’re ready to whip everything up.
- Make the graham cracker crust by combining the crushed graham crackers and melted unsalted butter. Transfer to a parchment-lined baking sheet and press down to create an even crust. Place in the freezer to set while preparing the rest of the ingredients.
- Make the whipped cream by whipping the coconut cream in the chilled metal bowl and whisks. Whip for about 10 minutes, or until soft peaks are formed, then add the condensed milk and vanilla extract. Whisk for about 3 - 4 minutes or until stiff peaks are formed. Set aside.
- Assemble your Mango Float by removing the graham cracker crust from the freezer, layering on ⅓ of the whipped cream, then ⅓ of the sliced mangos, and lay half of the graham crackers on top. Break up the graham crackers if needed to fill any gaps. Repeat the process for the second layer. For the top final layer, finish with the whipped coconut cream then lay the mango slices decoratively on top.
- Cover the Mango Float with plastic wrap and chill in the fridge for about 3 hours before serving. You’ll know it’s ready when the graham crackers are tender and no longer crunchy.
- Key Tips for the Perfect Whipped Cream - Easily get fluffy whipped cream with these two tips! Place your metal bowl and whisks in the freezer for about 15 minutes before getting started. Keep your heavy cream or coconut milk and condensed milk in the fridge until you’re ready to start whipping. If you can chill them overnight, even better!
- Chill or Freeze? - After you’ve assembled your dessert, you’ll want to keep it in the fridge for at least 3 hours. This will give the graham crackers enough time to soften from the whipped cream. If you’d like your fruity creamy treat to have more of an ice cream texture, you can place it in the freezer for a few more hours before serving!
Don’t Let Graham Crackers Go to Waste! - If you have any leftover graham crackers, from the box, you can crush them and add them to the top of your dessert for extra flavor and texture.
Mango Float - Easy Recipe
- 3 large mangos ripe but not soft, sliced
- 9 graham crackers crushed* (for the crust)
- 5 tablespoons unsalted butter melted
- 18 graham crackers
- 3 cups coconut cream* chilled
- ¼ cup condensed milk* chilled
- 1 ½ teaspoon vanilla extract
- Place a large metal bowl and whisks in the freezer for 10 - 15 minutes. This will help keep structure and volume in the coconut whipped cream later. Keep the coconut cream & condensed milk in the fridge until it’s time to make the whipped cream.
- Reserve a little crushed graham crackers for the topping, then mix the remaining crushed graham crackers with the melted unsalted butter in a bowl. It should become a texture similar to wet sand. Pour the graham cracker mixture into the parchment-lined baking pan then firmly press the mixture to an even layer to create a crust. Place in the freezer to set while preparing the rest of the ingredients.
- Remove the metal bowl and whisks from the freezer then pour the coconut cream into the bowl. Whip the coconut cream for about 10 minutes, or until soft peaks are created. Add in condensed milk and vanilla extract, then continue whisking for another 2 - 3 minutes, or until well combined. Don’t overmix, otherwise, the coconut cream will begin to separate.
- Remove the baking pan from the freezer and begin assembling your Mango Float. Add ⅓ of the coconut whipped cream onto the crust in an even layer, ⅓ of the mangos, then half of the remaining graham crackers. Break the graham crackers, if needed, to fill any gaps. Repeat the process to make another layer. For the top final layer, repeat the process again, except arrange the remaining mango decoratively. You should have a total of 3 layers.
- Cover with plastic wrap then place in the fridge to chill for 3 hours. This gives the graham crackers some time to absorb some of the cream and soften. Optional if you like your dessert almost like ice cream or a little firmer, you can then move the Mango Float to the freezer for a few more hours up to overnight. You’ll know it’s ready when the whipped cream is set and the graham crackers are no longer crunchy.
- When you’re ready to serve, remove it from the freezer and allow it to soften for about 10 minutes before slicing. Enjoy!
- Prep: Make sure to clear space in your fridge / freezer prior to starting to save you time.
- Crushed Graham Crackers: I love using crushed graham crackers as a crush to differentiate textures, however, this is optional. If you’d like a simpler and / or slightly healthier version, you can layer all the graham crackers and omit the butter.
- Coconut Cream: Coconut cream gives a light coconut flavor that I love, however, you can swap it out for heavy cream.
Condensed Milk: If your mangos aren’t too sweet or you just like a sweeter dessert, add more condensed milk to the whipped cream.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and provided for informational purposes. Nutrition may vary based on product availability, methods of preparation, origin, and freshness of ingredients, etc. Please consult with your physician or registered dietitian if precise nutrition calculations are needed for health reasons.