Mango float is a no-bake Filipino icebox cake made with just four ingredients: ripe mangoes, whipped cream, sweetened condensed milk and graham crackers. As it chills overnight, the crackers soften into a cake-like layer and everything comes together into something creamy, fruity and so easy.

It’s my go-to dessert for parties and potlucks because you make it the day before and it practically makes itself in the fridge. If you love this, you’ll also want to try our mango mousse cups.

The only real “work” is whipping the cream and slicing the mangoes. Use the ripest, sweetest mangoes you can find, they’re the star here.

Ingredients You’ll Need

Ataulfo (honey) mangoes are the classic choice because they’re sweet and not stringy, but any ripe mango works. Make sure your heavy cream is very cold so it whips up fast. Regular honey graham crackers are traditional, and cinnamon grahams are fun too.

Ingredients

2 to 3 large ripe mangoes, peeled and thinly sliced
2 cups cold heavy whipping cream
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract (optional)
1 sleeve to 1 1/2 sleeves graham crackers (about 14 to 18 full sheets)
Crushed graham crackers, for topping (optional)

Step-by-Step Guide

You’ll need an 8×8 or 9×9 dish (or a 9×13 for a thinner, bigger float). Give yourself time to chill it at least 6 hours, overnight is best.

Directions

Pour the cold heavy cream into a large bowl.
Beat with a hand mixer or stand mixer on medium-high speed for 3 to 4 minutes, until it forms stiff peaks (the cream holds its shape when you lift the beaters).
Chilling the bowl and beaters for 10 minutes first helps it whip faster.
Pour in the sweetened condensed milk and vanilla.
Mix on low speed just until combined and smooth.
Don’t overmix here, you want to keep as much air in the cream as you can.
Peel the mangoes and cut thin slices from each side of the pit, about 1/4 inch thick.
Thin slices layer more evenly and are easier to cut through when serving.
Arrange a single layer of graham crackers in the bottom of your dish. Break pieces to fill in gaps.
Spread about one third of the cream mixture over the crackers in an even layer.
Top with a layer of mango slices.
Repeat the layers two more times: graham crackers, cream, then mango.
Finish with a layer of cream on top and arrange the prettiest mango slices on the very top.
Sprinkle with crushed graham crackers if you like.
Cover the dish with plastic wrap and refrigerate overnight, or at least 6 hours.
This gives the crackers time to soften into a cake-like texture.
For a firmer, ice-cream-like dessert, freeze it for 4 hours and let it sit on the counter for 10 minutes before slicing.
Slice into squares with a sharp knife, wiping the blade between cuts for clean slices.
Serve cold.

Serve & Enjoy!

Can You Freeze Mango Float?

Yes, and a lot of people actually prefer it frozen. It turns into something like a mango ice cream cake. Wrap it well and freeze up to 1 month, then let it soften 10 to 15 minutes before cutting.

Easy Variations

Make individual cups in small jars for parties. Swap some of the mango for strawberries or peaches. Add a layer of crushed cashews for crunch, or use vanilla wafers instead of graham crackers.

Important Recipe Notes

Use very ripe mangoes. Underripe mangoes are sour and firm. They should smell sweet and give slightly when pressed.
Whip to stiff peaks. Soft cream makes a runny float that doesn’t hold its layers.
Chill it overnight. This is what turns the crackers soft and cake-like. A few hours isn’t quite enough.
Thin mango slices. They layer evenly and slice neatly. Thick chunks can make the layers slide.
Storage. Keeps covered in the fridge for 3 days. After that the mango starts to release juice.
Make it ahead. It’s actually better made a day ahead, which makes it perfect for parties and holidays.

More Easy No-Bake Desserts

Mango Float

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Course: Recipes

Servings

servings

Prep time

minutes

Cooking timeminutes

Calories

430

kcal