This is an easy mango float cake recipe, but not your typical Filipino mango float. Traditionally, it has condensed milk included, but I omitted that because this is already sweet without it. Instead, I just added a cup of white sugar and that should do it.
I also made a twist by adding a can of fruit cocktail for an added tropical fruit flavor because I have always been curious about what it tastes like. And, I liked it. You don’t have to if you prefer just to have that mango and Graham taste.
If you have extra crackers, you can just crush them and use them for toppings. There are also different flavors of Graham cracker crumbs you can buy at the supermarket.
I only refrigerate this for 4 hours. You can refrigerate the cake longer or even better overnight if you’re not in a hurry to serve it. It’s good for 3 days if refrigerated.
This cake is great to serve during Christmas, New Year, or any special occasions.
- 2 large mangoes, thinly sliced
- 1 pint (16 fl oz) heavy whipping cream
- 18 pcs (2 packs) graham crackers
- 1 cup white sugar
- 1 can fruit cocktail
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In a large mixing bowl, pour in heavy whipping cream. Beat with a hand mixer until fluffy.
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Add the sugar and combine very well using a silicone spatula.
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For the bottom layer, arrange the Graham crackers first in the baking dish. Spread the desired amount of cream, then followed by the mangoes and fruit cocktail. Top again with cream, then Graham crackers. Repeat this process up to 3-4 layers or more, ending with mangoes and fruit cocktails. Sprinkle with Graham cracker crumbs.
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Refrigerate at least 4-6 hours before serving.
Watch the video recipe:
