Mango Float

Mango Float is one of those classic no-bake desserts I keep coming back to—especially during mango season. It’s creamy, fruity, and perfectly chilled, with layers of sweet ripe mangoes, whipped cream, and graham crackers that soften into a cake-like texture after sitting in the fridge. It’s simple, satisfying, and always a hit.

Why You’ll Love This Recipe

I love this recipe because it takes just a handful of ingredients and no oven to create something truly indulgent. The mangoes add a fresh, tropical sweetness that pairs beautifully with the light, creamy filling. It’s ideal for summer, make-ahead friendly, and so easy that I can whip it up in minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ripe mangoes, peeled and sliced thin
graham crackers
heavy whipping cream
sweetened condensed milk
vanilla extract
optional: crushed graham crackers or mango puree for topping

Directions

1. In a mixing bowl, I beat the cold heavy cream until soft peaks form.

2. I gently fold in the sweetened condensed milk and vanilla extract, mixing until fully incorporated and smooth.

3. In a rectangular glass dish, I lay down a single layer of graham crackers to cover the bottom.

4. I spread a layer of the cream mixture over the crackers, then top it with an even layer of mango slices.

5. I repeat the layering—crackers, cream, mango—until I run out of ingredients, finishing with a top layer of mangoes or crushed crackers for garnish.

6. I cover the dish with plastic wrap and refrigerate it for at least 6 hours, or overnight, to let the graham crackers soften into a cake-like texture.

7. I slice and serve it cold, straight from the fridge.

Servings and timing

Servings: 8
Prep Time: 20 minutes
Chill Time: 6 hours minimum
Total Time: 6 hours 20 minutes
Calories: Around 360 kcal per serving

Variations

Sometimes I blend a portion of the mango into the cream mixture for even more mango flavor throughout. If I want extra richness, I add cream cheese to the filling. I’ve also made this using crushed graham crackers as layers instead of whole sheets for a more pudding-like texture. For a twist, I’ve added layers of coconut or used chocolate graham crackers.

Storage/reheating

I store Mango Float in the refrigerator, tightly covered, for up to 3 days. The texture gets softer the longer it sits, which I actually enjoy. I don’t freeze it, as freezing and thawing can alter the consistency of the cream and fruit.

FAQs

Can I use canned mangoes?

Yes, I can, but I prefer fresh, ripe mangoes for the best flavor and texture. If using canned, I make sure they’re well-drained and not too syrupy.

What kind of cream should I use?

I always go with cold heavy whipping cream. It whips up best when chilled and gives the filling a fluffy texture.

Can I make this a day ahead?

Absolutely. I think it tastes even better the next day after the flavors have had time to blend and the layers have set.

What dish size works best?

I usually use an 8×8 or 9×9-inch glass dish, but any medium-sized dish works. The number of layers just depends on the depth.

Is this dessert very sweet?

It’s moderately sweet thanks to the condensed milk and ripe mangoes. I don’t add extra sugar to the cream so it stays balanced.

Conclusion

Mango Float is one of the easiest and most rewarding no-bake desserts I make. It’s light, creamy, and bursting with fresh mango flavor. Whether I’m serving it to guests or just treating myself, it always brings a cool, tropical finish to the day.