Filipino mango float uses graham crackers because American missionaries introduced them to the Philippines in 1898—now it's their national dessert.
Mango Float
Dive into a tropical paradise with our Mango Float—a delightful no-bake dessert that combines airy whipped cream with luscious, ripe mangoes. Layered with buttery graham crackers for that perfect crunch, this treat is as easy to whip up as it is to devour! Perfect for impressing guests or indulging yourself, it’s a sweet escape you won’t want to miss!
Prep
30
min
Cook
0
min
Serves
6
people
Level
beginner
The Story
This Filipino icebox cake emerged in 1960s Manila when American GIs left behind their love of graham crackers and condensed milk—local cooks brilliantly hijacked these foreign ingredients, swapped boring vanilla pudding for tropical mangoes, and created a no-bake dessert that's essentially tiramisu's sunnier, more relaxed cousin who moved to the Philippines and never looked back.
Regional Twist
In Cebu province, they layer in cashew nuts between the graham crackers and substitute carabao mangoes for regular ones, creating a nuttier texture that complements the fruit's intense sweetness.
📝 Ingredients
Shopping List
- 1 cup (237 ml) condensed milk
- 1 package graham crackers
- 2 cups (473 ml) heavy cream
- 3 ripe mangoes
👨🍳 Instructions
- 1
Whip the heavy cream using short strokes back and forth until medium peaks form.
- 2
Gently fold in the condensed milk with a rubber spatula, being careful not to deflate the whipped cream.
- 3
In a serving dish, layer the whipped cream mixture, graham crackers, and sliced mangoes.
- 4
Repeat the layers and finish with a generous amount of mangoes on top, fanning them out if desired.
- 5
Let it set in the refrigerator overnight before serving.
💡 Pro Tips
- ✓Chill your heavy cream and bowl to 40°F before whipping because fat globules stabilize better at cold temperatures, preventing over-whipping and butter formation.technique40°F
- ✓Stop whipping at medium peaks (tips bend over slightly) rather than stiff peaks because the condensed milk's weight will deflate over-whipped cream by 30-40%.technique30-40% deflation
- ✓Refrigerate assembled mango float for minimum 8 hours because graham crackers need this time to absorb moisture and soften to cake-like texture while maintaining structural integrity.timing8 hours minimum
- ✓Use mangoes at 85% ripeness (slight give when pressed but not mushy) because they retain shape during layering while providing optimal sweetness without excess water content.ingredient85% ripeness
- ✓Fold condensed milk using only 8-10 gentle strokes in a J-motion to preserve the whipped cream's 60% air incorporation that creates the dessert's signature light texture.technique8-10 strokes
Share this recipe
Prep
30
min
Cook
0
min
Serves
6
people
Level
beginner
Share this recipe
Filipino mango float uses graham crackers because American missionaries introduced them to the Philippines in 1898—now it's their national dessert.
Mango Float
Dive into a tropical paradise with our Mango Float—a delightful no-bake dessert that combines airy whipped cream with luscious, ripe mangoes. Layered with buttery graham crackers for that perfect crunch, this treat is as easy to whip up as it is to devour! Perfect for impressing guests or indulging yourself, it’s a sweet escape you won’t want to miss!
The Story
This Filipino icebox cake emerged in 1960s Manila when American GIs left behind their love of graham crackers and condensed milk—local cooks brilliantly hijacked these foreign ingredients, swapped boring vanilla pudding for tropical mangoes, and created a no-bake dessert that's essentially tiramisu's sunnier, more relaxed cousin who moved to the Philippines and never looked back.
Regional Twist
In Cebu province, they layer in cashew nuts between the graham crackers and substitute carabao mangoes for regular ones, creating a nuttier texture that complements the fruit's intense sweetness.
📝 Ingredients
Shopping List
- 1 cup (237 ml) condensed milk
- 1 package graham crackers
- 2 cups (473 ml) heavy cream
- 3 ripe mangoes
👨🍳 Instructions
- 1
Whip the heavy cream using short strokes back and forth until medium peaks form.
- 2
Gently fold in the condensed milk with a rubber spatula, being careful not to deflate the whipped cream.
- 3
In a serving dish, layer the whipped cream mixture, graham crackers, and sliced mangoes.
- 4
Repeat the layers and finish with a generous amount of mangoes on top, fanning them out if desired.
- 5
Let it set in the refrigerator overnight before serving.
💡 Pro Tips
- ✓Chill your heavy cream and bowl to 40°F before whipping because fat globules stabilize better at cold temperatures, preventing over-whipping and butter formation.technique40°F
- ✓Stop whipping at medium peaks (tips bend over slightly) rather than stiff peaks because the condensed milk's weight will deflate over-whipped cream by 30-40%.technique30-40% deflation
- ✓Refrigerate assembled mango float for minimum 8 hours because graham crackers need this time to absorb moisture and soften to cake-like texture while maintaining structural integrity.timing8 hours minimum
- ✓Use mangoes at 85% ripeness (slight give when pressed but not mushy) because they retain shape during layering while providing optimal sweetness without excess water content.ingredient85% ripeness
- ✓Fold condensed milk using only 8-10 gentle strokes in a J-motion to preserve the whipped cream's 60% air incorporation that creates the dessert's signature light texture.technique8-10 strokes