“Easy mango graham float in a cup made with layered whipped sweetened cream, crushed graham crackers and mango fruit then chilled; it’s an easy no-bake dessert that your family and friends can easily grab and share. “

Mango graham float or crema de manga is a very popular dessert in the Philippines and is usually being served during special occasions. This dessert doesn’t require baking and is made by layering graham crackers, sweetened whipped cream and ripe mangoes. It’s so easy to prepare and the only hardest part is to wait for it to set.  

In this recipe, we will deviate from the traditional serving method of mango float. Instead of having it in a square or rectangle dish, we will make it in a cup. This is great for parties as it can be easily grab and good for one serving. You can even conveniently put a lid on the cup and take it away. Another give away is that you can even sell it, with its refreshing taste and nice packaging, it will be a hit.

how to prepare the mango graham float in a cup

We want to start by having the ripest mango to do justice to this dessert. Some people peel the mangoes and slice it in half and cut the halves lengthwise into thin strips. For me, I just cut the mangoes in half with the peel on and just make horizontal and vertical slices in the fruit. Using a spoon, I scoop all the flesh out, making a nice small cubes without a fuss. It’s also a faster way, I guess.

You can add mango puree to infuse the mango flavor on the whipped cream. You can make the puree by taking the left-over flesh on the sides of the mango seeds and mashing it with a fork or you can use a blender.

I used whipping cream in this recipe because of its thickness but you can also use all-purpose cream, which is a popular choice. You have to chill the cream overnight to create a good whipping result. In medium-high speed, beat the cream until it doubles in size. Then combine the condensed milk, mango puree and vanilla essence/ extract. You may want to adjust the sweetness at this point according to your preferences; you may want your mango float to be sweeter or just the right sweetness.

layering all the ingredients

Then the fun part begins when you make the layer of the mango float. Using a medium tall glass, start with crushed graham crackers, followed by sweetened cream then mango cubes. Continue alternating layers for a total of 2 layers (depending on your glass), ending with mango on top. Sprinkle lightly with crackers to make an appetizing effect. Then chill for at least 3 hours or more until the crackers absorb all the liquids from the cream. Then serve and enjoy it as it is.

If you want a refreshing dessert, this mango graham float will do just that. The sweet taste of the mango and the creaminess of the cream makes a perfect combination on this dessert.

Try this quick and no-bake mango graham float in a cup that you and your family will surely love it.  Happy tummy!

Mango Graham Float in a Cup Recipe

Julie

Easy mango graham float in a cup made with layered whipped sweetened cream, crushed graham cracker and mango fruit then chilled; it’s an easy no-bake dessert that your family and friends can easily grab and share.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Chilling Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Course Dessert

Cuisine Filipino

Servings 6 cups

Equipment

• 6 pieces cups (2 ½ inches tall)
• Electric hand mixer
• Measuring cup and spoon
• Knife
• Mixing Bowl

Ingredients

  

• 3 pieces ripe mangoes, cut into small cubes
• 1 pack crushed graham crackers or graham crackers, finely crushed
• 100 ml whipping cream or all-purpose cream, chilled overnight
• 300 grams sweetened condensed milk
• 3 tablespoons mango puree (from the mangoes seed, then mashed)
• ½ teaspoon vanilla essence/ extract

Instructions

 

• Wash and cut the mango fruits into small cubes. Make a puree by getting the left-over on the side of the seed and mash using a fork or use a small blender. Set aside.
• In a medium bowl, beat whipping cream/ all-purpose cream on medium-high speed in electric hand mixer. Whip until it double in size, about 4 minutes.
• Add condensed milk, mango puree and vanilla essence/ extract and mix until well combined.
• In a 2 ½ inches tall cup, pour 1 tablespoon of crushed graham followed by ¼ cup cream and topped with 1 tablespoon of mango cubes. Continue alternating layers for a total of 2 layers (depending on your glass), ending with mango on top. Dust lightly with crushed crackers.
• Chill for 3 hours or more until the crackers absorb all the liquids from the cream.
• Share and enjoy!

Video

Notes

You can use tea biscuits or oreo biscuits and crush them if crushed graham crackers are not available.

This recipe yields 6 glasses of 2 1/2 inches tall cup and this might change based on the cups you will use.

Keyword mango float in a cup, mango graham float

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