This is my family’s authentic Filipino Mango float recipe! It’s incredibly easy to prepare and refreshing from the slices of mangoes in between layers of graham crackers and sweetened whipped cream.

Table of Contents

Ingredients and Substitutions

*The Recipe Card below includes all the full measurements for these ingredients!

Heavy cream: The foundation for any good mango float is good quality heavy cream. You may also use “all-purpose cream”, which is the more traditional cream Filipinos use for this dessert (found in most Filipino/Asian groceries). Both will work fine, the heavy cream is just slightly more light and airy. All-purpose cream is more dense and rich.

Condensed milk, vanilla extract, salt: This will give the cream a lightly sweet, vanilla taste. We also use a pinch of salt to bring everything together. Granulated sugar is a good substitute for the condensed milk, though the cream won’t be as creamy in texture or as milky in taste.

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. you’re off-season, you can try looking for frozen Philippine mangoes as well.

Graham crackers: The common crackers typically used for this dessert are honey graham crackers, (such as the M.Y San brand), but feel free to use standard graham crackers. You may also use other cookies, such as Biscoff, chocolate wafers, or even Oreos.

Instructions

*The Recipe Card below includes all the full detailed instructions!

Slice your mangoes into thin strips or chop into bite-sized cubes.

Whip the heavy cream until stiff peaks, then fold in the condensed milk, vanilla extract, and salt.

To layer, being by spreading the whipped cream mixture onto the bottom of your dish.

Place a layer of graham crackers, followed by whipped cream, then mangoes. Repeat once or twice more.

The final layer should be the cream and mangoes. Top with a light sprinkling of crushed graham crackers. Refrigerate overnight to let the crackers soften before enjoying.

Pro Tips

Freeze before serving: For that show-stopping cross-section, you can freeze the cake for a few hours prior to serving. Once you’re almost ready to serve, place it in the fridge to soften slightly to make it easier to cut. Note that the whipped cream does have a tendency to separate when thawed! 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.

Play around with the design: A classic design is simply layering the mango slices on top of each other like above. You could also try experimenting with other designs such as a rose pattern. Here’s one that I recently did for my annual Friends-mas potluck!

Filipino Mango Float — Rose-pattern style

FAQs (Frequently Asked Questions)

Can I make this in advance?

Yes, ideally, mango float should be made a day in advance for optimal texture and flavor. It can last for up to 3 days stored in the fridge.

Can I use other crackers?

While graham crackers are typical ingredients for the traditional recipe, 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. 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: