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Mango Float

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Mango Float Mango Float 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!

Mango Float Mango Float

Mango Float Mango Float

More Filipino recipes can be found in my new cookbook:

 

Mango Float

Avatar photoAvatar photoLiza Agbanlog
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.
4.75 from 8 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 25 minutes
Course Dessert
Cuisine Filipino
Servings 12 servings
Calories 301 kcal
Ingredients
  
  • 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
Instructions
 
  • 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.
Nutrition
Calories: 301kcalCarbohydrates: 34gProtein: 4gFat: 18gSaturated Fat: 10gCholesterol: 59mgSodium: 142mgPotassium: 251mgFiber: 2gSugar: 23gVitamin A: 1550IUVitamin C: 32mgCalcium: 85mgIron: 1mg
Tried this recipe?Let us know how it was!
Nutrition Facts
Mango Float
Amount Per Serving
Calories 301 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 10g63%
Cholesterol 59mg20%
Sodium 142mg6%
Potassium 251mg7%
Carbohydrates 34g11%
Fiber 2g8%
Sugar 23g26%
Protein 4g8%
Vitamin A 1550IU31%
Vitamin C 32mg39%
Calcium 85mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Mango Float Mango Float

Reader Interactions

Comments

  1. Vicky

    5 stars
    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!

    Reply

    • Avatar photoAvatar photoLiza Agbanlog

      You’re welcome Vicky! I will definitely try canned peaches and strawberry next time I make this recipe. Take care and thanks for writing 🙂

      Reply

    • Avatar photoAvatar photoLiza Agbanlog

      Hi Mia,
      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.

      Reply

    • Avatar photoAvatar photoLiza Agbanlog

      Yes, you can use thickened cream instead of whipping cream. I have seen some mango float recipes that use thickened cream. Hope this helps!

      Reply

  7. Chrissy

    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??

    Reply

  11. Jacko

    5 stars
    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!

    Reply

    • Hyali

      5 stars
      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

      Reply

  14. Amy

    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!!

    Reply

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