One fruit that I eat a lot every time I go home to the Philippines is mango. Philippine mango tastes different from the Altaulfo mango, the one that is being sold here in Vancouver. My maternal grandmother used to have several mango trees in her hometown and growing up, we always got a supply of mangoes when they were in season. I miss Philippine mango so much, every time I go home, I always have them as much as I can. I was so happy to have some small kidney mangoes when I went home recently this year. Small kidney mangoes are my favorite. They are so small, I can use my fingers to unpeel them and it takes only a few bites to eat them. Mangoes are abundant at this time of the year here in Vancouver. Aside from eating them as is, my family loves mango in puddings and in cakes. This mango float recipe is another way of using fresh ripe mangoes. It tastes similar to the mango cake we buy from our local Asian bakery. The difference is that this recipe consists of graham crackers instead of sponge cake. Both use whipped cream and slices of mangoes, hence the similarities in taste. My youngest son and I made this mango float but he is the artistic one, so he decorated the top with a big rose out of the mango slices. It looked so pretty, it was a shame to cut it. Enjoy!
- 5 ripe mangoes or more as needed
- 2 cups whipping cream
- 1/2 cup sweetened condensed milk
- 1/2 tsp vanilla extract
- 1/2 400 g box of Honey Maid wafers or graham crackers
- Peel the mangoes, slice in half and then slice the cut halves lengthwise into thin strips. Set aside.
- Using an electric mixer, beat the whipping cream in a medium bowl until double in size. Add condensed milk and vanilla extract; mix until well combined.
- Put a layer of graham crackers at the bottom of an 8-inch square glass baking dish or any similar container, filling the gaps with trimmed crackers. Spread 1/3 of the cream mixture evenly on top of the crackers and then top with a layer of mango slices.
- Place another layer of graham crackers, cream mixture and slices of mango; repeat the process one more time, ending with slices of mango.
- Refrigerate the mango float overnight to set completely before serving.
DISCLAIMER: Quarantine Version – LOL This is a very versatile recipe! I am not one who changes up a recipe and then leaves a review. But casual store stops are not easy at the moment. I think drained canned peaches would also be a good substitute.
I made stabilized whipped cream (to help it hold up for longer than regular), and I used diced fresh strawberries. I’d suggest slightly mashing them. I did not, but would next time.
Thank you, Liza, for another great recipe!
You’re welcome Vicky! I will definitely try canned peaches and strawberry next time I make this recipe. Take care and thanks for writing 🙂
Can you leave it for 3 hours or does it have to be overnight
It does not have to be refrigerated overnight so long as the mango float is completely set. Hope this help!
Where did you buy your Nestle Cream in Vancouver? Any substitute?
I bought my nestle cream at Safeway. Tnt, Canadian Superstore and Hen-long also carry them. I have seen mango float recipes that use all-purpose cream instead of the nestle cream. You can buy all-purpose cream at your local Filipino store.
Can I use thickened
Yes, you can use thickened cream instead of whipping cream. I have seen some mango float recipes that use thickened cream. Hope this helps!
How deep is the pan?
I used an 8X8 glass baking dish with a depth of 2 inches. Hope this helps!
What kind of whipping cream is recommended? Heavy whipping cream or cool whip?
I used nestle cream
What is more preferable to use, crushed grahams or not? Thank you! 🙂
I used the graham crackers (not the crushed one) to make this recipe. Hope this helps!
Looks so delicious! I’m dying to try it, but mangoes aren’t in season where I live right now. Would it ruin the recipe if I used canned mango or thawed some frozen mangoes??
Canned mangoes or thawed frozen ones should be okay to use instead of the fresh ones.
Can I replace graham crackers with lady fingers or Broas? Thanks.
I have not used lady fingers in this recipe but had seen people used it.
Thanks Liza! I found the crackers so I’m staying with it. 😋
You’re welcome! Enjoy!
I just made today and it taste good. My husband likes it and its his 1st time tasting this.
Can i put it on the freezer?
I am pretty sure it’s okay to put it in the freezer.
Thanks. It delicious! from Australia
So I have been making Mango Float wrong the whole time. I was really skeptical using Nestle Cream. No wonder the cake easy melts and doesn’t form. From now on, it’s going to be the whip cream!
Or you can/May use 1tbsp of gelatin powder mix with 2tbsp warm water then combine with the mixture cream so it will not be runny 😇 hope this helps
Please give me 9 mango float please im hungry aaaaaaaa!
I wish I could 🙂
The food in the Philippine are delicious
It is also called Fridge/Reef Cake.
Hi Liza, I’m so glad i stumbled upon your blog. I love Filipino recipes and this mango float is looking beautiful. I bet it is tasty too!!
Yes, it is tasty and refreshing! It is my family’s favorite 🙂
It is families favorite we can make it for desert make it for Christmas,birthday or any events
It is my family’s fave too!
The Steaming Pot
That looks beautiful, especially the floral arrangement of the mango slices.