Mang float is an easy icebox cake recipe made with layers of graham crackers, cream sweetened with condensed milk, and fresh ripe mangoes. This is an easy no-bake dessert cake recipe that can be enjoyed chilled or frozen.
What is Mango Float?
Mango float is the Filipino version of icebox cake (refrigerator cake) with mango as the main fruit ingredient. It is a favorite summer dessert, especially during the mango season. It’s oftentimes called mango royale or mango graham cake.
Why you’ll love this recipe
- It’s one of the easiest mango desserts you’ll ever make. No oven baking, no fussy measurements.
- Less sweet than most mango graham cake recipes. My recipe uses less condensed milk and that is why (see next point).
- Thick layers of cream with mangoes in between for maximum enjoyment.
- The mango flavor is the star! The cream nor the condensed milk does not overpower the flavor of the mangoes.
Ingredients
This is what you need to make mango icebox cake:
- Fresh ripe yellow mangoes – the best mangoes for Mango float is of course Philippine mangoes. It’s sweet, soft, juicy, and really the best mango
- Cream – you can use fresh whipping cream or table cream (canned cream).
- Condensed Milk – to sweeten the cream. No powdered sugar is needed.
- Graham Crackers – a sweet cracker made with graham flour.
- Evaporated Milk – the secret ingredient that quickly softens the crackers.
Before you start: Preparation Tips
Here are my top tips for making an easy mango float cake:
- Chill the cream overnight. This applies to the table cream which is usually at room temperature straight out of the can. I’ll explain why below.
- If using fresh cream, chill the large mixing bowl and whisk. Do this 30 minutes before making the graham cake. This will keep the fat in the cream stable and solid while whisking for as long as possible.
- Slice and peel the mangoes then refrigerate while preparing the rest of the ingredients.
How to Make It
Here’s how to make your favorite mango graham cake in five easy steps!
- Peel and slice the mangoes then refrigerate.
- Whisk the cream and condensed milk together.
- Assemble in a baking dish in this order:
graham crackers > sweetened cream > mangoes > sweetened cream > graham crackers then repeat!
Optional step
Dip the crackers in evaporated milk or fresh milk. This is an optional step. But if you don’t like waiting overnight to soften the crackers then I highly recommend doing this.
Serve Chilled or Frozen
Mango float is best enjoyed when it’s chilled or semi-frozen. And this is precisely the reason why it’s a perfect summer dessert!
To chill: refrigerate the cake for 6 hours, preferably overnight. The crackers will soften and the sweet dressing will become thicker as it becomes colder.
To freeze: Freeze for 6 hours or overnight until it becomes completely set. Thaw for 30 minutes before serving if frozen overnight.
More mango recipes…
Frequently Asked Questions
Fresh Whipping Cream vs Table Cream
You can use either fresh cream or table cream (also known as canned cream or light cream) to make mango float. The flavor difference is minimal and works well for making an icebox cake. Note that the preparation method is different for these two creams (see recipe card for more details).
Can I make this without an electric mixer?
The key to making mango graham cake without an electric mixer is using table cream/canned cream/ all-purpose cream. All you need to do is chill it in the fridge overnight before using and it will become fluffy and thick. The perfect consistency you need to make an icebox cake.
What’s a good substitute for graham crackers?
The best substitute for graham crackers is ladyfingers cookies. Yes, the cookies that you use for making Tiramisu cake. Another good substitute is Margherite cookies. Margarite cookies are vanilla-flavored cookies traditionally used for dunking in tea or coffee but are also used in a number of dessert recipes.
Watch the Recipe Video
More summer recipes…
Mango Float (Graham Cake)
Ingredients
- 3 cups table cream or fresh whipping cream (chilled)
- ½ can condensed milk
- 16-20 pieces graham crackers
- 4 sweet yellow ripe mangoes
Instructions
Before you start
- If using table cream (all-purpose cream): remove from the can and place in a large mixing bowl. Stir with a whisk to smoothen. Cover with a cling wrap and refrigerate overnight.If using whipping cream: chill the large mixing bowl and whisk 30 minutes before making the graham cake. Keep the cream chilled in the refrigerator.
Cut the Mango (watch the video)
- Slice each side of the mango just past the seed. Scoop the flesh with a large spoon or take a small glass cup and use the rim to scoop out the mango. Slice into strips or cut into small cubes. Transfer to a plate and refrigerate while making the cream.
Cream
- If using table cream (all-purpose cream): Add condensed milk to the chilled table cream. Whisk until combined.If using whipping cream: Pour cream in the chilled mixing bowl. Beat with an electric mixer on medium-high speed until medium peaks form, around 3 minutes. Pour condensed milk and beat until just combined. Taste and adjust condensed milk as needed on preference. DO NOT OVERBEAT. Give the mixture a final stir with a rubber spatula.
Assemble
- Repeat the process until you have 3 to 4 layers. Spread a final layer of the cream and mangoes on top.
Chill or Freeze
- Cover with plastic wrap and refrigerate for 6 hours or overnight. To freeze, chill for 4 hours then transfer in the freezer to set overnight. Slice when ready to serve.
