The Ultimate & Easy Mango Float Recipe

I remember my first mango float like it was yesterday. When I moved to the U.S., I missed those sweet, creamy layers that felt like a hug after a long day. This easy, no-bake Filipino mango float quickly became my go-to dessert—simple to make, comforting to eat, and perfect for any celebration or just a cozy weeknight treat.

Table of Contents

Why You’ll Love This Foolproof Mango Float Recipe

• Uses the authentic Filipino method with condensed milk, giving you that classic, rich sweetness everyone loves.
• Step-by-step guidance ensures you get the perfect texture every time, no surprises.
• Includes helpful troubleshooting tips to avoid common pitfalls like runny cream or soggy crackers.
• Completely no-bake and quick to assemble, perfect for busy weeknights or last-minute guests.

A Closer Look at Your Mango Float Ingredients

Understanding why each ingredient matters will elevate your mango float game.

• Mangoes: Choose ripe but firm Ataulfo or Honey mangoes—they’re juicy, sweet, and hold their shape well without turning mushy.
• Heavy Cream or All-Purpose Cream: Chilling the cream overnight is critical; cold cream whips faster and holds stiff peaks, giving your float that luscious, airy texture.
• Condensed Milk: Full-fat condensed milk adds the signature creamy sweetness and thick texture to the whipped filling.
• Vanilla Extract and Kosher Salt: These enhance and balance the sweetness, preventing the dessert from tasting flat.
• Graham Crackers: They soften perfectly after chilling, creating that irresistible melt-in-your-mouth layer. Crushing a bit on top adds delightful texture and visual appeal.

Recommended Equipment

Here’s what you’ll need to whip up this mango float:

• 7 x 11-inch (17 x 27 cm) glass dish for layering
• Electric hand mixer for easy, fluffy whipped cream
• Rubber spatula for gentle folding and mixing
• Parchment paper to line your dish and lift out the float easily

How to Make the Perfect Mango Float: Step-by-Step

Step 1: Prepare the Mangoes

Peel your mangoes and carefully slice half into approximately ¹⁄₁₆-inch (15 mm) thick slices for that beautiful top layer. Keep these slices intact and refrigerated. Cube the remaining mangoes into ½-inch (1.24 cm) chunks, which will go inside the float. When at the store, pick mangoes that smell sweet, yield slightly to gentle pressure, and show vibrant, golden skin—signs of perfect ripeness.

Step 2: Whip the Cream Filling

Start by chilling your mixing bowl and beaters overnight for best results. Add 2 cups of heavy cream to the chilled bowl and whip on medium-high speed until stiff peaks form, about 3–5 minutes. Add the remaining 2 cups of cream and whip again until firm peaks reappear. Gradually add condensed milk in two parts, along with vanilla extract and salt, beating after each addition until fully incorporated and stiff peaks form. Finish with a gentle stir using a rubber spatula.

Pro Tip: The cold bowl and beaters help the fat in the cream solidify faster, making your whipped cream stable and fluffy, which means it holds its shape beautifully in layers. This is a key step in achieving the classic Filipino Mango Float texture.

Step 3: Assemble Your Mango Float

Line your 7 x 11-inch glass dish with parchment paper, leaving overhang on all sides for easy removal.

Layering guide:

• Layer 1: One single layer of graham crackers, filling gaps as needed.
• Layer 2: 2–3 cups of whipped cream spread evenly over the crackers.
• Layer 3: Half of the diced mango cubes.
• Layer 4: Repeat cracker layer.
• Layer 5: Another 2–3 cups of whipped cream.
• Layer 6: Remaining diced mango.
• Layer 7: Final layer of crackers, then 2–3 cups whipped cream on top.
• Finish: Arrange thinly sliced mango slices decoratively on top and sprinkle crushed graham crackers around the edges for texture and charm.

Cover with plastic wrap and refrigerate for 4–6 hours so the cream sets and the crackers soften nicely. Transfer to the freezer for at least 8 hours or overnight to achieve that perfect firm texture.

Recipe: The Ultimate Filipino Mango Float

Prep Time: 20 minutes

Chill Time: 12-14 hours (4–6 hours refrigerated + 8 hours frozen)

Total Time: Approximately 14 hours 20 minutes

Servings: 8–10

Ingredients

• 5 mangoes, ripe but not soft
• 4 cups heavy cream, or canned all-purpose cream, chilled overnight
• 1 can condensed milk, chilled overnight
• 2 teaspoons vanilla extract
• ½ teaspoon kosher salt
• 21 graham crackers, plus more crushed for topping

Instructions

1. Peel the mangoes and cut the lobes off as close to the pit as possible. Thinly slice half of the mango lobes into ¹⁄₁₆-inch (15 mm) thick slices, keeping the slices intact and transferring to a tray or plate. Cover and refrigerate until ready to assemble. Cut the remaining mango into ½-inch (1.24 cm) cubes. Transfer to a bowl, cover, and refrigerate until ready to assemble.
2. Add 2 cups of cream to a chilled large bowl and use an electric hand mixer to beat on medium-high speed until stiff peaks form, 3–5 minutes. Add the remaining 2 cups of cream and beat again until stiff peaks form, 3–5 minutes more.
3. Add half of the condensed milk and beat until fully incorporated. Add the remaining condensed milk, vanilla, and salt and beat until fully incorporated and stiff peaks form, 4–7 minutes. Give the mixture a final stir with a rubber spatula.
4. Line a chilled 7 x 11 (17 x 27 cm) glass dish with parchment paper, leaving overhang on all sides.
5. Cover the bottom of the dish with a single layer of graham crackers, breaking to fill in any gaps as necessary. Spread 2–3 cups (480-720 ml) of the whipped cream mixture evenly over the graham crackers, all the way to the edges and corners of the dish. Top with ½ of the diced mango. Repeat to make another layer. For the final layer, arrange the graham crackers over the diced mango and top with 2–3 cups of whipped cream. Arrange the thinly sliced mango decoratively on top. Sprinkle crushed graham crackers around the edge of the float.
6. Cover the mango float in plastic wrap and refrigerate for 4–6 hours, until the cream sets and the graham crackers soften and absorb some moisture. Transfer the float to the freezer for 8 hours, or overnight.
7. Remove the float from the freezer and use the parchment paper to lift out of the dish. Let thaw for 5–10 minutes before slicing.
8. Serve with your favorite dessert broth, cocktail, coffee, or tea.
9. Enjoy!

Pro Tips for the Best Results

• For clean, even slices, use a hot, clean knife. Warm the blade under running water and wipe dry between cuts.
• Freeze the float solid before slicing to prevent crumbling.
• Make your mango float 1–2 days ahead for convenience; transport it in a cooler if taking it somewhere.
• Frozen mango float has an ice cream-like texture, while refrigerated only results in a softer, pudding-like consistency—choose based on your preference.

Creative Variations and Substitutions

Variation/Substitution	How to Do It	Taste/Texture Notes
Use broas or ladyfingers	Replace graham crackers with broas or ladyfingers	Softer texture, slightly cake-like
Add cream cheese layer	Mix softened cream cheese with whipped cream	Adds tangy richness and depth
Top with toasted coconut or nuts	Sprinkle on top after final mangos and crumbs	Adds crunch and tropical flavor
Use Biscoff cookies	Swap graham crackers with Biscoff cookies	Adds caramelized, spiced flavor

How to Store Your Mango Float

Store your mango float in an airtight container in the freezer for up to one month to avoid freezer burn. For softer texture suitable for immediate serving, keep it refrigerated for up to three days. Always cover tightly with plastic wrap before refrigerating or freezing.

Frequently Asked Questions about Mango Float

Why is my cream mixture runny and how can I fix it?

Ensure your cream and mixing bowl are thoroughly chilled. Beat the cream until stiff peaks form and don’t rush adding the condensed milk. If runny, try chilling the mixture more before assembly.

Can I make mango float in individual cups or jars?

Yes! Layer in smaller containers for individual portions—great for parties or meal prep.

How do I keep my graham crackers from getting too soggy or staying too hard?

Allow sufficient chilling time for crackers to soften but not overnight in the fridge alone. Freezing after refrigerating melds layers perfectly.

Can I make this with less sugar or a sugar substitute?

Reducing or substituting the condensed milk is possible but may affect texture and sweetness. Choose sugar substitutes designed for baking for best results.

Conclusion

This Filipino mango float recipe is truly a lifesaver for busy weeknights and special celebrations alike. It’s no-bake, straightforward, and brings that perfect blend of creamy, fruity, and crunchy comfort every time. I can’t wait to see your beautiful creations! If you make this mango float, please leave a comment and a rating below. And don’t forget to share a photo on Instagram and tag us @AishaRecipes with the hashtag #AishaMangoFloat—we love seeing your results!