Mango Float: The GOAT (Greatest Of All Time)

“Namamasko po. Beh, pahingi naman ng mango float.”

“Can I come over to your house and have some mango float?”

These messages and countless mango float memes would flood my social media feed during December. That’s when you know that the festive season is gearing up for its full swing. It’s curious how almost everyone would specifically request for this dessert, and not just any cake or pastry.

A crowd favorite, not just during the holiday season but also all year round, it’s present on birthdays, graduations, fiestas, potlucks, and all other group gatherings you can name.

But what makes it so special?

First of all, let’s visualize together what a mango float really is. No, it’s not a drink with swirling mango bits in it, nor a type of sundae with a mango slice on top. But we’re getting close. 

Close your eyes for a second. Imagine the sweet aroma of fresh, ripe mangoes blending with the milky scent of a whipped cream-condensed milk duo and a toasty whiff of crushed graham crackers. Open your eyes, and you’ll see a decadent treat with alternating layers of the ingredients you just imagined. 

The layered structure is typical of a refrigerator cake or an icebox cake.¹ The mango float is actually a modernized version of the crema de fruta, a dessert brought to the Philippines during the Spanish era.² The crema de fruta is a multi-layered dessert made up of sponge cake, custard, fresh or preserved fruits, and gelatin. It’s delicious, but the process of making it is quite tedious and time-consuming.

As time passed, people wanted to simplify things in the kitchen and also, and not everyone had ovens. Not only that, but during the 1980s and 1990s, there was a boom in the popularity of refrigerators.² It spread like wildfire among households, and we know that with modernization comes innovation. 

The mushroom-like sprouting of supermarkets and the accessibility of ingredients, such as canned milk and graham crackers, made the mango float seem more convenient compared to preparing a crema de fruta. Instead of baking a whole sponge cake, using graham crackers from the store as a base could save a whole lot of preparation time. Instead of preparing a custard, whipped cream mixed with condensed milk was much quicker. And instead of preserved fruits, refreshing ripe mangoes seemed more decadent. Simple, time-saving, no-fuss, and delicious. Though there’s no single creator to whom we can attribute its invention, all these factors gave birth to the mango float we know and love today.

One of the reasons the mango float is popular is probably due to its simplicity in preparation. I still remember how proud I felt the first time I successfully made it on my first try, with no prior baking or kitchen experience. I was so happy seeing how it satisfied my family and left them wanting more. 

So, how simple is it really? 

You only need 4 ingredients to make it.² That’s it. With ripe mangoes, all-purpose cream, condensed milk, and graham crackers, you’re all set to make your own mango float.

The ripe mangoes, especially carabao mangoes, have the perfect sweetness and a bit of tanginess that gives a nice contrast to the sweet blend of whipped cream and condensed milk. The graham crackers in between the layers give the mango float its structure, which then transforms into a soft, cake-like texture as it sets during the chilling period.

Personally, this is just how I make it:

Ingredients

• 4 pieces of mango (more mangoes, more filling in the layers)
• 2 cartons of 250ml all-purpose cream (chilled overnight)
• 1 can of condensed milk (or adjust according to your sweetness level preference)
• 1 tub of graham crackers

Steps:

1. Peel the mangoes and slice or dice them into bits.
2. Whip the all-purpose cream, and then mix it with the condensed milk. 
3. Assemble one layer of graham crackers at the bottom of your container of choice.
4. Pour a layer of whipped cream over the first layer of graham crackers.
5. Add mango bits over the cream. 
6. Repeat steps 3-5 until your container is full. If you still have enough ingredients for another container, repeat steps 3-5. The more the merrier. Trust me. One container is not enough.
7. You can add crushed graham crackers and sliced mangoes as toppings. Last New Year’s Eve, I added some marshmallows to make it look like polka dots.
8. Chill the assembled mango float(s) in the refrigerator for at least 4 hours. Serve and enjoy.

Alternatives

Although mangoes are abundant in the Philippines, they are still considered a seasonal fruit. If there are no mangoes available, don’t fret! Other versions have used canned peaches, avocados, and strawberries. There’s a whole lot of room for experimentation when creating your own version of a mango float. As for the graham crackers, others have used Biscoff and even lady fingers or broas for a more local flavor.³ Variations of the recipe sometimes incorporate crushed graham crackers to add a unique powdery kick that pairs well with the cream’s smoothness. 

Personally, I would consider the mango float as the greatest of all time among modern desserts or the GOAT, as the Gen Zs would call it nowadays. It is uniquely Filipino and a sweet tribute to our beloved national fruit. People of all ages love it. It’s practical, affordable, and easy. You don’t even need a special occasion to enjoy it. Sometimes, a sudden craving on a hot afternoon or a ticked to-do list is reason enough to reward yourself with this satisfying indulgence.

References:

1. “Mango float facts for kids”, Kids Encyclopedia Facts, June 12, 2025, https://kids.kiddle.co/Mango_float
2. “Mango Float: The Cool Filipino Classic That Requires Zero Baking”, Baking Heritage, accessed August 14, 2025, https://www.bakingheritage.com/history/mango-float-the-cool-filipino-classic-that-requires-zero-baking

Maria Emiline Tiburcio, “Mango Float”, Nyonya Cooking, accessed August 14, 2025, https://www.nyonyacooking.com/recipes/mango-float~PH0KPtHBU