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+ servings

Mango Float

This mango float recipe uses fresh ripe mangoes. Graham crackers are layered along with whipped cream to give this delicious dessert a cake-like texture.
Course Dessert
Cuisine Filipino
Prep Time 25 minutes
Total Time 25 minutes
Servings 12 servings
Calories 301kcal
Author Liza Agbanlog


  • 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.


Calories: 301kcal | Carbohydrates: 34g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 59mg | Sodium: 142mg | Potassium: 251mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1550IU | Vitamin C: 32mg | Calcium: 85mg | Iron: 1mg