Mango Graham (Refrigerator Cake) – A No-Bake Filipino Dessert Favorite

If you’re craving a dessert that’s creamy, fruity, and incredibly easy to make, look no further than the Mango Graham Cake, also known as Mango Float in the Philippines. This no-bake refrigerator cake is made with layers of graham crackers, sweetened cream, and fresh ripe mangoes – all chilled until the crackers soften into a cake-like texture.

Beloved across the Philippines, especially during summer and family celebrations, Mango Graham Cake is the perfect balance of tropical sweetness and rich creaminess. Best of all? You don’t even need an oven to prepare it. In this blog post, we’ll dive into the recipe, preparation steps, variations, serving ideas, and storage tips so you can enjoy this refreshing dessert at home.

Why Mango Graham Cake is So Popular

Mango Graham Cake (Mango Float) has become a staple in Filipino households because it’s:

Quick and Easy – Made with just 4–5 ingredients, no complicated steps involved.
No-Bake Dessert – Perfect for hot days when you don’t want to turn on the oven.
Crowd-Pleaser – The tropical flavor of mango combined with sweet cream is loved by kids and adults alike.
Customizable – You can make it in a large dish for parties or in individual cups for personal servings.
Make-Ahead Friendly – It actually tastes better when chilled overnight, making it great for entertaining.

Ingredients You’ll Need

2 packages plain graham crackers (or Petibör crackers as an alternative)
2 cups cold heavy cream
1 can sweetened condensed milk
(Alternatively: 1 can all-purpose cream + 3 tablespoons powdered sugar)
3 ripe mangoes, sliced into thin, wide pieces
For topping: biscuit crumbs and extra mango slices

Step-by-Step Preparation

Step 1: Slice the Mangoes

Peel the mangoes and slice them into thin, wide strips. Aim for pieces that will lay flat across the cream layer. Ripe, sweet mangoes are best for this recipe.

Step 2: Make the Cream Mixture

In a chilled mixing bowl, whip the cold cream until thick and fluffy. Slowly fold in the condensed milk until well combined. (If using all-purpose cream and powdered sugar, whip until soft peaks form before mixing in sugar.)

Step 3: Layer the Dessert

Line the bottom of a rectangular baking dish with a single layer of graham crackers.
Spread an even layer of the cream mixture over the crackers.
Arrange mango slices over the cream.
Repeat the process: crackers → cream → mangoes, until all ingredients are used.

Step 4: Final Layer and Topping

Finish with a cream layer on top. Sprinkle crushed graham cracker crumbs and garnish with extra mango slices for presentation.

Step 5: Chill

Cover the dish with plastic wrap and refrigerate for at least 4–5 hours, preferably overnight. This allows the graham crackers to soften and the cake to set.

Pro Tips for the Perfect Mango Graham Cake

Use ripe, sweet mangoes – The quality of the mango makes a big difference in taste.
Chill the cream first – Cold cream whips better and creates a fluffier texture.
Overnight chilling – The longer the cake chills, the softer and cake-like the crackers become.
Neat layers – For a professional look, trim mango slices evenly and spread cream with an offset spatula.
Individual servings – Make the dessert in cups or jars for easy grab-and-go treats.

Variations of Mango Graham Cake

One of the best things about this refrigerator cake is how versatile it is. Here are some delicious variations you can try:

Chocolate Mango Float – Add a drizzle of chocolate syrup or sprinkle cocoa powder between layers.
Mango and Peach Graham Cake – Mix mango with canned peaches for a fruity combination.
Ice Cream Mango Float – Use vanilla or mango ice cream instead of whipped cream for a frozen treat.
Healthy Version – Swap condensed milk with Greek yogurt and honey for a lighter version.
Graham Cracker Alternatives – Use digestive biscuits, ladyfingers, or sponge cake instead.

What to Serve with Mango Graham Cake

This chilled dessert is refreshing on its own, but you can elevate it with sides and drinks:

A scoop of vanilla ice cream for extra indulgence.
Fresh fruit salad for a lighter pairing.
Iced tea, calamansi juice, or tropical shakes for a refreshing drink.
Coffee or hot tea for balance if serving after dinner.

Storage and Make-Ahead Tips

Refrigerator – Store covered in the fridge for up to 4–5 days. The longer it sits, the softer the graham crackers become.
Freezer – For a firmer, ice cream-like texture, store in the freezer and thaw for 10 minutes before serving.
Make-Ahead – Best made the night before to allow flavors to blend and crackers to soften perfectly.

Perfect Occasions for Mango Graham Cake

This no-bake Filipino dessert is great for:

Birthday parties
Holiday gatherings (Christmas, New Year, Easter)
Summer picnics and potlucks
Sunday family lunches
Everyday sweet cravings

Healthier Ingredient Swaps

If you want to lighten up the recipe:

Use low-fat cream instead of heavy cream.
Swap condensed milk with coconut cream and honey.
Add extra fresh fruits like bananas, strawberries, or kiwis.
Replace graham crackers with gluten-free biscuits if needed.

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Final Thoughts

Mango Graham Cake, or Mango Float, is more than just a dessert – it’s a Filipino family tradition. With its layers of graham crackers, sweet cream, and juicy mangoes, this refrigerator cake is both comforting and refreshing.

Whether you’re hosting a big family gathering or just want a simple, no-fuss treat, this recipe delivers every time. Easy to prepare, versatile, and bursting with tropical flavor, it’s no wonder Mango Graham Cake has captured hearts (and taste buds) across the Philippines and beyond.