Mango float is one of the most easiest and popular Filipino deserts. It’s incredibly fresh from the slices of mangoes all in between layers of graham crackers and sweet whipped cream.

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This was the dessert of my childhood. My mom made mango float in the Philippines almost once a month on especially hot days. The dessert itself didn’t last long, since our family would devour it in a matter of 1-2 days.

I truly think my mom made the best mango float, she put a lot of love into it, and always made the process to make it enjoyable. My brother and I would always help with stacking the graham crackers, whipping the cream, and getting to eat the leftovers from the bowl.

What is Mango Float?

Mango float, is a Filipino icebox cake made by layering together graham crackers, sweetened whipped cream, and slices or chunks of mangoes.

It’s typically chilled overnight prior to serving to allow the crackers to soften and to give the cream a soft, ice-cream texture.

It’s known by many names, but my Filipino family always called it “ref cake” growing up (short for “refrigerator cake”). You may also call this Mango Graham Float or Mango Royale!

Ingredients

Cream: The foundation for any good mango float is cream. In the Philippines, we would normally use what is known as “all-purpose cream”, which is a thick, versatile cream typically more accessible and affordable for the everyday cook. You can find this in most Filipino groceries.

In the West, most standard groceries will most likely only carry heavy cream. This is another option you can use if you cannot find all-purpose cream.

Both will work fine, though it will result with two different textures:

All-purpose cream: Go for this one if you’re looking for that authentic Filipino mango float taste and texture. The resulting cake is much denser, and soft, similar to a very soft icing.
Heavy cream: When whipped to stiff peaks, the resulting cake becomes light and more airy. It’s the perfect texture to be sliced into without worrying about it hardening into a frozen mass.

Condensed milk: This will give our dessert that extra needed sweetness and a rich, milky taste. Feel free to add more or less, depending on your preference.

Vanilla extract: This isn’t technically needed, and most traditional recipes won’t actually include this in a mango float. I just think it tastes great and adds something special to the dessert. You could also experiment with other extracts if you’d like.

Salt: A pinch of salt helps to balance out all those rich and sweet flavors of the dessert.

Mangoes: You’ll need to go for yellow mangoes such as Autolfo, Champagne, Philippine, Carabao, or Indian mangoes. These mangoes are already naturally sweet with a very silky and soft texture.

In a pinch, you could use the green and red varieties of mangoes, but they tend to be more fibrous, tougher in texture, and slightly more tangy than sweet.

Graham crackers: The common crackers typically used for this dessert are honey graham crackers, which have a characteristic flavor of honey. Go for the Filipino brand favorite, which is M.Y San.

Instructions

Prepare your mangoes by slicing around 2 mangoes into thin strips (for the topping), and dicing the other mangoes into cubes (for the filling). Set aside.

Prepare the cream mixture by whipping the heavy cream until stiff peaks form. Carefully fold in the condensed milk, vanilla extract, and salt until well combined.

To begin layering, spread a layer of the whipped cream mixture on the bottom of your glass dish (anything around a 6×6″ or 8×8″ dish should be fine).

Then place a layer of graham crackers on top, followed by whipped cream, then diced mangoes.

*Continue repeating this layer of graham crackers, cream, and diced mangoes, respectively, until your desired height is reached (I like going for around 3-4 layers).

For the final layer, spread the remaining cream mixture on top. Then place the sliced mangoes on top of the cream in any design/pattern you prefer. Finish with a light sprinkle of crushed graham crackers all over.

Refrigerate overnight, or for at least 8 hours to allow the graham crackers to soften up and to let the flavors set. Enjoy!

FAQs (Frequently Asked Questions)

Can I freeze this?

You definitely can! Freezing the mango float can help if you want a firmer/cleaner cut to your cake. It’s also great if you’re preparing the cake to be served in a couple hours and you have to account for when it’s not refrigerated (e.g., long drives).

Do note that the whipped cream does have a tendency to separate when thawed, however. So be sure not to let the cake sit out at room temperature too long or it may turn into a watery mess. I’d suggest placing it in the fridge as soon as you can when not yet consuming.

Can I use other crackers?

While graham crackers are the typical ingredients for a traditional Mango Float, you may also use any kind of cookie or crackers that you’d want to experiment with!

You can use ladyfingers, biscoff cookies, or even chocolate wafers.

Can I use other fruits?

Yes! One of my favorite variations of this is adding sliced peaches to make a Peach-Mango Float (absolutely delicious).

Feel free to use your favorite fruits for this recipe in place of the mangoes, such as strawberries, bananas, cherries, and more.

LOVE mangoes? Here’s a couple more from our mango series: