Mango Float

Made with layers of mango, whipped cream and graham crackers, this isn't your ordinary float, but a Filipino icebox cake.


  • 1 1/2 cups heavy cream
  • 3/4 cup condensed milk
  • 1 teaspoon vanilla extract
  • 1 box graham crackers
  • 4 ripe mangoes, peeled and thinly sliced
  • 3 tablespoons shelled pistachios, chopped


  1. In a large bowl, use a mixer to whip the heavy cream into stiff peaks. Then use a spatula to fold in condensed milk and vanilla extract.
  2. Spread a few tablespoons of the cream onto the bottom of an 8-inch baking dish or foil container. Place a single layer of graham crackers side-by-side. You can break some crackers to complete the layer. Spread one-third of the cream onto the crackers, followed by a layer of mango slices. Add another layer of crackers and repeat the process to create 3 layers, ending with mango slices on the surface.

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