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.
  3. Place 6 graham crackers in a Ziploc bag and crush into crumbs. Spread the crumbs to cover the surface, arrange mango slices to form small roses on top, and sprinkle pistachios on top.
  4. Chill for at least 2 hours before serving. Slice into squares to serve.