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A delectable slice of Filipino Mango Float on a grey plate, showcasing layers of cream, graham crackers, and fresh mango slices, dusted with cocoa.
Daniel

Classic Filipino Mango Float

A beloved no-bake Filipino dessert featuring layers of sweet graham crackers, luscious whipped cream sweetened with condensed milk, and fresh, ripe carabao mango slices. It's a refreshing treat, perfect for any occasion.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Filipino
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Cream Mixture
  • 2 cups Heavy Whipping Cream cold
  • 1 can Sweetened Condensed Milk 14 oz (397g), cold (adjust to taste)
  • 1 teaspoon Vanilla Extract (optional)
For Assembly
  • 250 grams Graham Crackers approximately 1.5 standard packs, or enough to make 3 layers in your dish
  • 3-4 large Ripe Mangos peeled and thinly sliced (preferably Ataulfo or Honey/Carabao mangoes)

Equipment

  • Large Mixing Bowl
  • Electric Mixer (handheld or stand mixer)
  • Rubber spatula
  • 9x13-inch baking dish
  • Sharp knife
  • Cutting board

Method
 

Prepare the Cream Mixture
  1. In a large mixing bowl, combine the cold heavy whipping cream, cold sweetened condensed milk, and optional vanilla extract.
  2. Using an electric mixer, beat the mixture on medium-high speed until it forms stiff peaks. Be careful not to overmix, as it can curdle. Set aside.
Assemble the Float
  1. Peel the ripe mangos and slice the flesh thinly. Set aside about 1/2 cup of small mango cubes for garnish, if desired.
  2. Arrange a single layer of graham crackers at the bottom of a 9x13 inch baking dish, breaking them as needed to cover the entire base.
  3. Evenly spread about one-third of the whipped cream mixture over the graham cracker layer.
  4. Arrange about one-third of the sliced mangoes over the cream layer.
  5. Repeat the layering process: graham crackers, then cream, then mango slices. You should have enough for 3 layers of each.
  6. For the top layer, spread the remaining cream mixture evenly. Arrange the remaining mango slices artfully on top, along with any reserved mango cubes for garnish.
Chill and Serve
  1. Cover the dish tightly with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow the graham crackers to soften and the flavors to meld.
  2. Once thoroughly chilled and set, slice the mango float into squares and serve cold.

Notes

For best results, ensure all dairy ingredients are well-chilled before whipping. Carabao (Philippine) mangoes are highly recommended for their sweetness and lack of stringiness, but Ataulfo or Honey mangoes are excellent substitutes. The longer it chills, the better the graham crackers soften, giving the dessert a cake-like consistency. Overnight chilling is ideal. Leftovers can be stored covered in the refrigerator for up to 3-4 days.