Make an irresistible crowd-pleaser with this easy Filipino Mango Graham Float made of 7 simple ingredients! This delicious no-bake dessert makes every bite the perfect bite with layers of juicy mango, browned butter graham crackers, & the fluffiest whipped cream. It’s the effortless summertime dessert no one’s going to put down!
Mango Float, also known as Mango Royale, is the EASIEST no-bake Filipino dessert that disappears even faster than its made! The fresh mangos and fluffy whipped cream is already summertime happiness, but what makes this recipe unique is the browned butter. It gives a deep toasted nutty flavor that makes it taste bakery quality without the expensive prices. In fact, this Mango Graham Float is a super budget-friendly dessert you know everyone will love without breaking the bank!
This Filipino Mango Float is flexible too. Chill it in the fridge for a refreshing dessert or pop it in the freezer to make it an icebox cake! Serve this up on a hot summer day with ice cold Melon Juice, a frosty Avocado Smoothie, or refreshing Strawberry Matcha Latte with Homemade Boba Pearls. Or if you’re a mango lover, don’t forget the Mango Sago with chewy tapioca!
❤️ Highlights
🥘Ingredients
These Mango Float ingredients are super easy to find at local or Asian markets. Here’s what you’ll need!
- Mangos: Use ripe Manila or Ataulfo mangos for the most flavorful Mango Float with much more natural sweetness! You’ll know they’re ripe when the peel is a deeper yellow and has a little give to them when you press into them.
- Heavy Cream: Make cloud-like whipped cream using chilled heavy cream. If possible, keep it in the fridge overnight to help with the whipping process.
- Condensed Milk: This is what will help sweeten the whipped cream while giving it extra creaminess. Chill this in the fridge overnight if possible too.
- Graham Crackers: You’ll use this for the crust and browned butter crumbles. You can crush the graham crackers quickly in a food processor, but the giant kid in my loves the old fashioned way of using a rolling pin and a Ziplock bag. It’s WAY more fun haha.
- Salt: There’s plenty of sweetness from the mangos, condensed milk, & graham crackers, so a little salt helps balance that.
See recipe card for quantities.
📖 Variations & Substitutions
- Coconut Cream: If you’re not a fan of heavy cream, you can swap it out for coconut cream or full-fat coconut milk for a subtle coconut flavor! Just keep the cans of coconut cream or full-fat milk in the fridge overnight and use the thick coconut cream that floated to the top of the can to whip up into whipped cream. Once the coconut whipped cream is done, move quickly to assemble your Mango Float. Once chilled, the consistency turns out denser than heavy cream but you get a subtle coconut flavor you don’t get with heavy cream and it pairs SO well with the fresh mangos!
- Kid-Friendly Recipe: This Mango Graham Float is already a pretty simple recipe but if you want an even easier version the kids can do, they can melt the butter in the microwave (instead of turning on the stove for browned butter) and it’ll still turn out to be a delicious dessert they’ll be proud to share with family and friends!
🔪 Instructions
Step 1: Place a large metal bowl & whisks in the freezer for at least 10 -15 minutes. Place heavy cream & condensed milk in the fridge. While they chill, crush graham crackers with rolling pin or food processor, then measure out 2 1/2 cups.
Step 2: Make the browned butter by melting the butter in a small pot on medium heat for 5-8 minutes, or until you can see brown bits at the bottom of the pot. Keep a close eye so it doesn’t burn & quickly remove once it’s done.
Step 3: Combine the browned butter to the crushed graham crackers (the texture should be like wet sand), then make the crust. Add about 1/3 of crushed graham crackers to a 8-inch x 8-inch dish and press down to create an even layer. Place in the freezer to set while preparing the rest of the ingredients.
Step 4: Prep the mangos by slicing on either side of the seed, then very carefully score 2 1/2 mangos in crisscross for chunks and other 1 1/2 mangos in slices. Be very careful not to cut all the way through the peel, then use a spoon to scoop out the flesh. Set aside.
Step 5: Make the whipped cream by whipping the heavy cream in the chilled metal bowl and whisks. Whip on low to medium-low speed for about 10 minutes, or until you see a trail follow the whisk.
Step 6: Add the condensed milk and vanilla extract. Whisk for about 3 – 4 minutes or until stiff peaks are formed. Avoid overwhipping because it can cause separation.
Step 7: Assemble Mango Float. Add 1/2 of the whipped cream to the crust, then mango chunks, and 1/2 browned butter graham crackers.
Step 8: Layer remaining whipped cream, browned butter graham crackers, then place mango slices decoratively on top. Cover in plastic wrap and chill in the fridge for 3 hours. Or, place in the freezer for ice cream cake and thaw about 30 minutes before serving. Slice & enjoy!
👩🏽🍳 Key Tips
- Prep Your Fridge / Freezer: Before whipping together your dessert, make sure to clear space in your fridge or freezer to save time. You don’t want your Mango Royale sitting out for too long while you’re clearing space out the fridge/freezer.
- Easily Remove Mango Float: If you plan to remove your entire Mango Float from the dish, make sure to line it with parchment paper with about an inch of overhang on each side so you can easily lift it from the dishware.
- Key Tips for the Perfect Whipped Cream – Easily get cloud-like whipped cream with these tips! Don’t skip chilling all your tools (metal bowl & whisk) and ingredients (heavy cream, & condensed milk). If you can chill them overnight, even better! Then, when whipping, go low/medium-low & slow to create tiny bubbles for a more stable whipped cream that won’t easily deflate.
- Adjusting Sweetness: Before adding the condensed milk, taste your mangos! If you have very ripe mangos, you’ll have plenty of natural sweetness and you could reduce the amount of condensed milk so it’s not too sweet. I don’t have much of a sweet tooth so my recipes tend to have less sweeteners, however, if you have a big sweet tooth (like my husband lol), you may want to add more.
- Chill or Freeze? – After you’ve assembled your dessert, you’ll want to keep it in the fridge for at least 3 hours. This is how to make Mango Float firm up and easier to slice before serving. If you’d like your fruity creamy Mango Royale to be more like an ice cream cake, place it in the freezer instead and remove from the freezer to thaw about 30 minutes before serving.
💭 Recipe FAQs
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Filipino Mango Graham Float
Ingredients
- 4 large ripe mangos*
- 2 ½ cups graham crackers crushed
- ¾ cup butter unsalted
- 3 cups heavy cream chilled
- 3 tablespoons condensed milk* chilled
- ½ teaspoon salt
- 1 ½ teaspoon vanilla extract optional
Instructions
- Place a large metal bowl & whisks in the freezer for 10 -15 minutes and keep the heavy cream and condensed milk in the fridge until you’re ready to whip everything up. If you could do this overnight, even better! This will give the whipped cream more structure and volume later!
- In a small pot, make the browned butter by melting the butter on medium heat for 5-8 minutes, or until you can see brown bits at the bottom of the pot. Keep a close eye so it doesn’t burn & quickly remove once it’s done.
- In a large bowl, combine the browned butter to the crushed graham crackers until it has a texture similar to wet sand.
- Add about 1/3 of crushed graham crackers, or as much as needed to cover the bottom of an 8-inch x 8-inch dish, then gently press down to create an even layer. Place in the freezer to set while preparing the rest of the ingredients.
- Prep the mangos by slicing on either side of the seed, then very carefully score 2 1/2 mangos in crisscross for chunks and other 1 1/2 mangos in slices. Be very careful not to cut all the way through the peel, then use a spoon to scoop out the flesh. Set aside.
- Make the whipped cream by whipping the heavy cream in the chilled metal bowl and whisks. Whip on low to medium-low speed for about 10 minutes, or until you see a trail follow the whisk. Add the condensed milk, salt, and vanilla extract (if using). Whisk for about 3 – 4 minutes or until stiff peaks are formed. Avoid overwhipping because it can cause separation.
- Assemble Mango Float. Add 1/2 of the whipped cream to the crust, then mango CHUNKS, and 1/2 remaining browned butter graham crackers. Then, layer remaining whipped cream, browned butter graham crackers, then place mango SLICES decoratively on top. Cover in plastic wrap and chill in the fridge for 3 hours. Or, place in the freezer for ice cream cake and thaw about 30 minutes before serving. Slice & enjoy!
Notes
- Mangos: Use ripe Manila or Ataulfo mangos for the most flavorful Mango Float with much more natural sweetness! You’ll know they’re ripe when the peel is a deeper yellow and has a little give to them when you press into them.
- Alternatives:
- Coconut Cream: Swap heavy cream for coconut cream or full-fat coconut milk for a subtle coconut flavor. Chill the cans overnight, use the thick cream on top, whip into coconut whipped cream. It’s denser than heavy cream, but pairs wonderfully with fresh mangos!
- Kid-Friendly Recipe: Make it easier for the kids! Melt butter in the microwave instead of using the stove for browned butter. They’ll still create a delicious dessert to proudly share with loved ones!
- Key Tips:
- Prep Your Fridge / Freezer: Before whipping together your dessert, make sure to clear space in your fridge or freezer to save time. You don’t want your Mango Royale sitting out for too long while you’re clearing space out the fridge/freezer.
- Easily Remove Mango Float: Line the dish with parchment paper, leaving an inch overhang on each side to easily remove it from the dish.
- Key Tips for the Perfect Whipped Cream: Chill your tools and ingredients (metal bowl, whisk, heavy cream, and condensed milk). For even better results, chill them overnight. Whip low/medium-low & slow to create tiny bubbles, giving you a stable whipped cream that won’t deflate easily.
- Adjusting Sweetness: Before adding the condensed milk, taste your mangos! Ripe mangos are naturally sweet, so you can reduce the amount of condensed milk for a less sweet dessert.
- Chill or Freeze? Once your dessert is assembled, let it chill in the fridge for at least 3 hours to firm up the Mango Float. Alternatively, pop it in the freezer for an ice cream cake-like texture and thaw for about 30 minutes before serving.
Nutrition
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.
