Mango Float Cake Recipe

Float Cake

Mango Float Cake Recipe

This mango float recipe uses fresh ripe mangoes. Graham crackers are layered along with whipped cream to give this delicious dessert a cake-like texture.
Prep Time 25 minutes
Total Time 25 minutes
Course Dessert
Cuisine Philippines
Calories 301 kcal


  • 5 ripe mangoes or more as needed
  • 2 cups whipping cream
  • 1/2 cup  sweetened condensed milk
  • 1/2  tsp vanilla extract
  • 1/2 400 g box Honey Maid wafers or graham crackers


  • Peel the mangoes, slice in half and then slice the cut halves lengthwise into thin strips. Set aside.
  • Using an electric mixer, beat the whipping cream in a medium bowl until double in size. Add condensed milk and vanilla extract; mix until well combined.
  • Put a layer of graham crackers at the bottom of an 8-inch square glass baking dish or any similar container, filling the gaps with trimmed crackers. Spread 1/3 of the cream mixture evenly on top of the crackers and then top with a layer of mango slices.


Nutrition Information:
  • Carbohydrates: 34g
  • Protein: 4g
  • Fat: 18g
  • Saturated Fat: 10g
  • Cholesterol: 59mg
  • Sodium: 142mg
  • Potassium: 251mg
  • Fiber: 2g
  • Sugar: 23g
  • Vitamin A: 1550IU
  • Vitamin C: 32mg
  • Calcium: 85mg
  • Iron: 1mg
Keyword Float Cake

I'm Jennifer Tirrell, a self-taught baker, and founder of CakeRe. As an experienced baker and recipe publisher, I have spent over a decade working in the kitchen and have tried and tested countless baking tools and products. From classic cakes to creative twists, I've got you covered. So grab your apron and let's get baking!

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