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You don’t need an oven, fancy tools, or even a mixer to make this crowd-favorite Filipino dessert. The Mango Graham Float is soft, creamy, and layered with juicy mangoes and buttery crushed grahams. It’s cold, sweet, and always a hit—especially during hot days or special occasions.
Whether you’re new to the kitchen or a pro baker taking a break, this recipe is easy, quick to make, and super satisfying. All you need is a spoon, a pan, and a bit of patience while it chills. Trust me, it’s worth the wait!
Why You’ll Love This Recipe
No baking needed – perfect for warm days.
Only 6 ingredients!
Fresh fruit + creamy layers = heaven
Great for parties, birthdays, or everyday treats
Make-ahead dessert—just chill and serve!
Ingredients (and What They Do)
For an 8-inch round cake pan
Graham Crust
- 2¼ cups crushed graham crackers – makes the base and adds a nice crumbly texture
- ½ cup melted butter – binds the grahams and gives a buttery flavor
- 3 tbsp sugar – just enough sweetness to balance the mango and cream
Cream Layer
- 3 packs (250ml each) all-purpose cream – pre-chilled for a thick, creamy layer
- ½ cup condensed milk – adds sweetness and richness (adjust to taste)
Mango Layer
- 3–4 ripe mangoes – thin slices for layering and cubes for topping
(Use sweet, juicy ones like Carabao or Ataulfo)
Instructions – Let’s Make It!
1. Make the Graham Crust
In a bowl, combine crushed grahams, melted butter, and sugar.
Mix until everything looks evenly moistened—like wet sand.
Divide the mixture into 3 equal parts.
2. Making The Base
Use an 8 inch pan with removable bottom
Pour this graham mixture into the prepared pan
Use the back of a spoon, a flat measuring cup, or a glass to spread the mixture evenly across the bottom of the pan.
Firmly press the graham mixture down to compact it into a smooth, even crust. This helps it hold together when sliced. Make sure the edges are also packed down well.
Place the pan in the refrigerator and let the crust chill for at least 15–30 minutes. Chilling allows the butter to firm up, setting the crust properly so it doesn’t crumble when you add the filling.
Prepare the Mangoes
Choose sweet, ripe mangoes for the best flavor and texture. The skin should be golden yellow and slightly soft to the touch.
Hold the mango upright and slice off the two large cheeks (sides) by cutting along the flat sides of the seed.
Carefully peel the skin off the mango cheeks using a spoon.
Lay the mango cheeks flat on a cutting board and slice them thinly, about ¼ inch thick, or as desired.
Place the mango slices on a plate or in a container. Keep them ready for layering into the dessert.
2. Mix the Cream Filling
Grab a big bowl.
Pour in the chilled all-purpose cream and add the condensed milk.
Gently stir until smooth and creamy.
Don’t overmix—you want a fluffy texture.
Divide this into 3 equal parts too.
3. Layer It All
Now get your chilled grahams
Spread one part of the cream on top.
Layer thin mango slices over the cream.
Repeat this step two more times.
Now you have three tasty layers!
4. Add the Final Touch
Decorate the top with mango cubes or slices.
Want some crunch? Sprinkle extra grahams or crushed nuts on top!
5. Chill & Serve
Cover the pan and chill in the fridge for at least 6 hours or overnight.
When fully chilled, slice and enjoy that creamy, fruity bite!
Tips & Techniques
Chill the cream overnight for a thicker texture.
Use a sharp knife dipped in warm water to slice neatly.
Want firmer layers? Chill in the freezer for 1–2 hours before serving.
Add a splash of vanilla or lime zest for a fresh twist!
Recommended Equipment
8-Inch Springform Cake Pan
Mixing Bowl Set
Flexible Spatula
Paring Knife for Mangoes
How to Serve It
Serve cold, straight from the fridge.
Perfect after lunch or dinner—or as a birthday cake alternative.
Pair it with iced tea, fruit juice, or coffee for a sweet treat combo! Check out this Refreshing Homemade Pineapple Juice. A perfect partner for our Mango Graham Float.
Diet-Friendly Options
Gluten-Free: Use gluten-free graham crackers for a celiac-friendly version.
Dairy-Free: Try using coconut cream and a dairy-free condensed milk alternative.
Lower Sugar: Reduce the condensed milk or use sugar-free graham crackers.
Best Ways to Store
- Store leftovers in the fridge for up to 4 days (covered well).
- For longer storage, freeze in slices and thaw before eating.
- Keep chilled until serving—melting cream won’t look or taste as good.
Recipe Variations
Chocolate Mango Float: Add cocoa powder to the cream or chocolate chips in between layers.
Berry Twist: Add sliced strawberries, raspberries, or blueberries.
Banana Graham Float: Add banana slices for a tropical flavor combo.
Mango Pineapple Dream: Mix mango with crushed pineapple for extra sweetness.
Creamy Mango Graham Float (No-Bake, No Gelatin, No Mixer)
Equipment
- 8-inch cake pan with removable bottom
- Mixing bowls
- Spatula
- Knife and spoon
Ingredients
Graham Crust:
- 2¼ cups crushed graham crackers (about 24 crackers)
- ½ cup melted butter
- 3 tbsp sugar
Cream Layer:
- 3 packs (250ml each) chilled all-purpose cream (Nestlé or similar)
- ½ cup condensed milk (adjust for sweetness)
Mango Layer:
- 3–4 ripe mangoes 2–3 sliced thinly for layering and 1 mango cubed or sliced for topping
Instructions
- Prepare the Crust:Combine crushed grahams, melted butter, and sugar. Mix until evenly moistened. Set aside and divide into 3 portions.
- Prepare the Mangoes:Slice off the two large sides of the mango by cutting along the seed.Use a spoon to remove the skin from the mango cheeks.Cut the mango into thin slices, about ¼ inch thick.Place the mango slices on a plate or in a container, ready to use.
- Make the Cream Filling:In a bowl, mix the pre-chilled all-purpose cream with condensed milk until smooth. Do not overmix. Divide into 3 equal parts.
- Layer the Dessert:In an 8×2" cake pan with a removable bottom, press one layer of the graham mixture evenly.Add a layer of the cream mixture and spread evenly.Arrange a layer of mango slices on top.Repeat the process for the second and third layers.
- Finish with Mango Topping:Decorate the top with cubed or thinly sliced mangoes as desired.
- Chill and Serve:Cover and refrigerate for at least 6 hours or overnight for best results. Slice and enjoy!
Notes
Pro Tips & Variations:
- Chill the Cream Overnight: This gives the cream a thick consistency for better layering.
- Use Sweet Mangoes: Overripe or fibrous mangoes will affect flavor and texture—choose fragrant, smooth varieties like carabao or ataulfo.
- Adjust Sweetness: Add more or less condensed milk depending on your preference.
- Add a Crunch: Sprinkle chopped nuts or crushed grahams on top before serving for added texture.
- Use Other Fruits: Substitute or mix with bananas, peaches, or strawberries for a twist.
Common Questions Answered
Can I use whipped cream instead of all-purpose cream?
Yes! Just make sure it’s not too stiff—lightly whipped is best.
What can I use if I don’t have a cake pan?
Any deep dish or square container will work—even glass or plastic ones.
My mangoes are sour—what should I do?
Add a bit more condensed milk to balance it out.
Can I make this in advance?
Yes! Make it a day ahead for the best flavor and texture.
Will it still work with frozen mangoes?
Yes, just thaw and pat dry before layering to avoid extra liquid.
This Creamy Mango Graham Float is proof that simple desserts can be showstoppers. No oven, no mixer, no problem—just layer, chill, and enjoy. Whether it’s a birthday, holiday, or a chill weekend, this fruity Filipino classic will always hit the sweet spot.