Make a Mango Float

A Mango Float is a delicious traditional Filipino dessert. Make a simple decadent cake or mix it up with some exciting ingredients. Mango floats are quick, easy, and cheap to make. No baking necessary! You can even make individual servings. Learn how to make this amazing desert for parties and gatherings.

  • Prep time (Four-ingredient): 20-25 minutes
  • Cook time (chilling): 4+ hours
  • Total time: 4-5 hours

Ingredients

Four-ingredient Mango Float

  • 15 graham crackers
  • 3 cups super ripe champagne mango, peeled and diced*
  • 1 3/4 cup heavy cream, chilled
  • 3/4 cup sweetened condensed milk

Extra-Special Mango Float

  • 2 half pints (236 ml each), whipping or heavy cream, chilled
  • 1/2 - 2/3 cup sweetened condensed milk, or to taste
  • 3/4 - 1 cup mango puree
  • 1/2 - 1 teaspoon, vanilla extract
  • A little Honey, to taste (optional)
  • 3-4 Mangoes, thinly sliced (use soft or tender Mangoes for easier slicing)
  • 1 pack graham crackers
  • 6 Tablespoons sliced almonds (divided into three)
  • A few Maraschino cherries, for garnish

Mango Float in a Jar

  • 2 ripe mangoes
  • Graham crackers
  • Crushed graham crackers (see instructions below if you cannot purchase them)
  • 1 170ml can of Carnation thick cream
  • 3/4 cup of condensed milk
  • Mason jars

Steps

Four-ingredient Mango Float

  1. Dice your mangos. Try to get Champagne mangos (also called Ataulfo, yellow or baby mangos) or Manila/Philippine or Mexican mangos.
    • These mangos are oblong-shaped golden yellow mango with very thin skin. They are sweet and not fibrous.
    • You may need to venture to an Asian or Latin market during the summer months to find them.
    • If you have trouble finding the right mangos, you can still use any mangos you can find as long as they are nice and ripe!
    • Make sure you peel your mangos first. Mango skin is bitter, and you don't want this ingredient in your cake.
  2. Line a 9-inch square baking pan with parchment paper. Use a baking pan with a removable bottom for ease in serving. Line the parchment paper along the bottom and the sides of the pan to allow for easy cake removal.
    • Line the baking pan with a layer of graham crackers. Cut the crackers to fit the pan.
  3. Mix the heavy whipping cream. In a chilled bowl, use a handheld mixer to whip the cream into soft peaks (about 3 minutes).
    • Add the condensed milk. Continue to mix the cream and slowly pour the condensed milk into the bowl. Whip to firm peaks.
  4. Add your cream mixture to your pan. Pour about one cup of your sweetened whipped cream mixture into your graham cracker lined pan. Use a rubber spatula to evenly distribute the whipped cream.
  5. Add a layer of diced mangos. Sprinkle an even layer of diced mangos (about 1 cup) over the whipped cream. If you prefer more mangos, you can make this layer thicker by adding another ½ cup of mangos.
  6. Add another layer of graham crackers. Top the graham crackers with another layer of whipped cream sweetened with condensed milk. Evenly distribute diced mango over the whipped cream. Repeat until you have three layers of cracker/cream/mango.
  7. Cover and chill. Place a layer of plastic wrap over the top of the pan and put it in the fridge for at least 4 hours. Let the cake chill overnight for the best results. Chilling your cake will allow the cream to soften the graham crackers. This will create a sponge cake like texture. The whipped cream will firm up a bit and turn into a rich, luscious frosting.
    • You can also freeze your mango float for more of an ice cream cake like texture. Freezing your cake will soften the graham cracker but also allow the cream to freeze.
  8. Enjoy! Gently grab the edges of the parchment paper and lift the mango float out of the pan. Slice and serve.

Extra-Special Mango Float

  1. Slice mangos. Use extra ripe mangos for easier slicing. Try to get Champagne mangos (also called Ataulfo, yellow or baby mangos) or Manila/Philippine or Mexican mangos.
    • These are oblong-shaped golden yellow mangos with very thin skin. They are sweet and not fibrous.
    • You may need to venture to an Asian of Latin market during the summer months to find them.
    • If you have trouble finding the right mangos, you can still use any mangos you can find as long as they are nice and ripe!
    • Make sure you peel your mangos first. Mango skin is bitter, and you don't want this ingredient in your cake.
  2. Puree 1 cup of mango. Place small slices of mango into a blender with 1/2 cup water. Blend until smooth.
  3. Mix the heavy whipping cream. In a chilled bowl, use a handheld mixer to whip the cream into soft peaks (about 3 minutes).
    • Add the condensed milk. Continue to mix the cream and slowly pour the condensed milk into the bowl. Whip to firm peaks.
    • Add the vanilla extract and mango puree.
    • Add a small amount of honey if your mangos are a little tart, or if you prefer a sweeter overall cake.
  4. Line a 9-inch square baking pan with parchment paper. Use a baking pan with a removable bottom for ease in serving. Line the parchment paper along the bottom and the sides of the pan to allow for easy cake removal.
    • Line the baking pan with a layer of graham crackers. Cut the crackers to fit the pan.
  5. Add cream to your pan. Pour 1/3 of your sweetened whipped cream mixture onto your graham cracker lined pan. Use a rubber spatula to evenly distribute the cream.
  6. Arrange mango slices and sliced almonds onto the cream. Spread them evenly and use about 1/3 of your mango and almond slices.
    • Repeat this twice to create two more layers.
    • On the third layer, add the maraschino cherries for garnish. Add all the mango and almond slices you have left. You can add as many mango slices as you have available.
  7. Cover and chill. Place a layer of plastic wrap over the top of the pan and put it in the fridge for at least 4 hours. Let the cake chill overnight for the best results. Chilling your cake allows for the cream to soften the graham crackers, creating a sponge-cake like texture. The whipped cream will firm up a bit and turn into a rich, luscious frosting.
    • You can also freeze your mango float for more of an ice cream cake like texture. Freezing your cake will soften the graham cracker but also allow the cream to freeze.
  8. Enjoy! Gently grab the edges of the parchment paper and lift the mango float out of the pan. Slice and serve.

Mango Float in a Jar

  1. Crush graham crackers. Use a mortar and pestle or a meat tenderizer to gently press the crackers into powdery crumbs. Gather about 3 tablespoons.
  2. Peel the mangos and slice them into strips. You may want to slice them on the thinner side or even dice them.
  3. Combine the thick cream and the condensed milk. In a chilled bowl mix ingredients just until combined. Avoid excessive mixing. You want your mixture to be a syrupy consistency.
  4. Assemble your jar cakes. Be sure you have washed your mason jars thoroughly with warm water and soap.
    • Break up a couple pieces of graham cracker and place the chunks at the bottom of the jars.
    • Pour some cream over the graham cracker pieces until the crackers are covered.
    • Layer the mangoes on top of the cream. Repeat until you reach the top of the jar.
    • Cover the top with your crushed graham crackers.
    • Chill. Close the lids and refrigerate for at least 4 hours so the cream has time to harden.
  5. Enjoy. You will need a spoon to eat this delicious hand held treat. Make several and surprise party guests with their own individual cake!

Ingredient Variations

  1. Crush the graham crackers. Use a mortar and pestle or a meat tenderizer to gently press the crackers into powdery crumbs. Using crushed graham crackers will create a finer crust.
    • You can also just crush graham crackers for the top layer of your cake to create a decadent powdery topping.
  2. Use frozen mangos. Slice your mangos ahead of time and freeze them. Freezing mangos prevents them from getting overly mushy. Just make sure to freeze them carefully so they don't all stick together.
  3. Try other fruits for an interesting twist. You can actually make these cakes with peaches, strawberries, and pretty much any other similar fruit. You can also use canned peaches.
    • You can even play around and mix different fruits together.



Things You'll Need

  • Mixing bowl
  • Mixing spoons
  • Knife
  • Pan (one with a removable bottom is recommended)
  • Parchment paper
  • Rubber spatula
  • Mason jars

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Sources and Citations

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