MANGO FLOAT (Ice Box Cake)
Tita Becky •
April 1, 2026
Your new favorite summer dessert is here! Mango Float or Filipino Mango Graham Ice Box Cake is a no-bake dessert that's easy to make. It has alternating layers of graham crackers, fresh whipped cream, and chopped ripe Manila or Champagne mangoes that's incredibly sweet. It's refrigerated or frozen until the cream sets and the graham crackers soften into a cake-like texture. It's cold, creamy, slightly sweet, and refreshing!
Ingredients (7)
Ingredients (7)
Instructions
Us
Prepare the whipped cream. In a mixing bowl, add heavy cream, a pinch of salt, and vanilla extract, and whip until peaks form. I used a hand mixer.
Add condensed milk, and gently fold until well incorporated. Cover, and set aside in the fridge.
On a 8x8 glass baking pan, layer graham crackers first. You may have to cut small pieces of graham crackers to fit the empty side or corners. Second, layer whipped cream and spread evenly, and third, layer chopped mangoes. Repeat this process until 3 layers are formed, ending with whipped cream and chopped mangoes, leaving 1 inch of space on the sides for the crushed graham crackers on top.
Cover with a plastic wrap an let it set in the fridge for a soft pudding-like texture for 6 hours or freezer overnight for a firmer and ice-cream-like texture.
If you prefer frozen, let it sit on the counter for 20-30 minutes to thaw before slicing. Enjoy!
Notes
Notes
Ripe Manila Mangoes are best for this recipe because they are the sweetest. They are also called Champagne, Ataulfo, or Carabao Mangoes. You can find them at your local Asian supermarkets. They usually come in a case unripe, but you can also purchase by the piece.
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