Peach Mango Graham Float
This Peach Mango Graham Float is a delicious twist on the classic Filipino dessert. Made with layers of whipped cream, condensed milk, graham crackers, ripe mangoes and juicy peaches, it’s an easy no-bake treat that’s perfect for summer gatherings, potlucks or holiday celebrations.
by hungrycuriouskat
Peach Mango Graham Float Recipe (Easy Filipino No-Bake Dessert)
A Christmas treat in Summer?
When I think of mango float, I always remember our busy kitchen during the holiday season. Both my parents cook, and as the saying goes, you can’t have too many chefs in the kitchen. So, I would always be stationed in the dessert area – I think this is why I love sweets, lol.
Even though this isn’t a dessert you bake, I always felt so professional every time I prepared the three components: whipped cream, mangoes, and graham crackers.
If you’re thinking, “Is it really that easy with just a few ingredients?” I’ll answer you with a full nod of my head – yes, it really is that easy!
Although I was used to having it during the holidays, this dessert has become very popular in the summer because it’s peak mango season! It’s nice to see how this dessert is taking the world by storm because it truly deserves the hype.
The taste of the mangoes and the memories of Christmas have always made this dessert both comforting and delightful to eat. It’s one of those desserts that’s incredibly easy to make but packed with flavour! For this recipe, I wanted to incorporate peaches with the mangoes to save a few bucks (mangoes are expensive here!).
I hope you enjoy this recipe as much as little Kat enjoyed making it during the holidays!
Breaking Down the Recipe:
What is a Graham Float?
If you’re wondering what this tastes like, I’d best describe it as if tiramisu, strawberries and cream, and mangoes had a three-way… you’d get mango graham float.
It’s our fruity take on a refrigerated cake, made with whipped cream and condensed milk as the base, then layered with graham crackers and mangoes. It’s airy, refreshing, and not too sweet – perfect for any potluck!
It has been dubbed one of the best mango desserts you can make, and (not to be biased) I think that’s true. Even if you’re a novice dessert maker, this is a recipe I’d suggest keeping close to your heart because it can so easily put a smile on anyone’s face.
Why put lemon in the whipped cream mixture?
Our family’s secret ingredient when making Mango Graham Float is a little splash of lemon juice! It helps brighten the base because condensed milk can be a little too sweet. It also balances the richness of the cream, but the trick is to use it sparingly, as too much acidity can cause the cream to curdle.
It’s a little trick our family also uses in other sweet desserts, like leche flan, to help balance the sweetness. So always keep a lemon on hand because less-sweet desserts mean you can have more…right? *girl math*
Instructions:
*Detailed instructions and tips available in the recipe card below.
Whipped Cream: In a bowl, pour in your heavy cream and whip it until it starts to thicken.
Pour in your lemon juice and condensed milk, then continue to whip everything until it reaches stiff peaks.
Peach Mango Compote: In a saucepan, add your chopped peaches and mangoes, sugar, and a squeeze of lemon. You can also add a pinch of salt to balance everything out.
Over medium heat, cook your mixture until it thickens, about 10-15 minutes, while continuously stirring. Then, let it cool for at least 10 minutes.
Assembly: At the bottom of your 9×9 pan, spread a little of your whipped cream, then lay out your graham crackers.
Add more whipped cream on top of your graham crackers, then pour about ½ cup of your peach mango compote and spread it evenly across.
Add more graham crackers and repeat the process until you reach the top of your pan.
Once you reach the top, you can finish it off with slices of mangoes as toppings and crushed graham crackers!
Refrigerate for 24 hours, then enjoy your new favourite summer dessert!
Ingredients:
Condensed Milk
When sugar and water are heated, the liquid evaporates. Well, if you remove about 60% of the water from regular milk, you get condensed milk – a thicker, more concentrated version of the creamy liquid we drink.
Whenever you see it in grocery stores, it’s usually labelled sweetened condensed milk because sugar has already been added to the final product.
I grew up using condensed milk in a lot of desserts in the Philippines, but it’s actually a great sweetener for savoury dishes as well! For this recipe, we use a little lemon juice to balance everything out.
Graham Cracker
Traditionally, we use graham crackers, specifically the M.Y. San Graham brand from the Philippines. It is very similar to Christie Honey Maid Graham Crackers, but the texture is softer, which makes it perfect for refrigerated cakes or even pie crusts.
These types of crackers are commonly sweetened, so they add another layer of sweetness to the dessert. This is something we need to consider when making the cream. I used to snack on this all the time and even make makeshift donuts with a mixture of condensed milk and crushed grahams.
Fun fact: I don’t know if this is a Mandela effect, but when I was younger, I used to call this dessert mango graham. As it became more popular, it started being called Mango Graham Float, so we’re just going with the flow.
Equipment:
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Peach Mango Graham Float Recipe (Easy Filipino No-Bake Dessert)
Ingredients
Whipped Cream
- 2 cups heavy cream
- 1 cup condensed milk
- 1 tsp lemon
Mango Compote
- 2 pcs ripe mangoes chopped (240 g)
- 240 g canned peaches no sugar
- 2 tbsp lemon juice
- 1/2 cup granulated sugar
- a pinch salt optional
Graham Crackers
- 250 g Graham Crackers
Toppings
- 2 pcs ripe mangoes skinned removed and sliced thinly
- 1/4 cup crushed graham crackers
Instructions
Whipped Cream
- Add your heavy cream to a bowl and whip until it starts to thicken.
- Add in your condensed milk and lemon juice, then continue to whip until stiff peaks form. Set it aside and prepare the peaches and mangoes!
Peach and Mango Compote
- In a saucepan, add in your sliced mangoes, canned peaches, sugar, and lemon.
- Cook your fruit over medium heat for 15 minutes, or until it starts to thicken and reaches a jammy consistency.
- Taste your compote. If it’s too sweet, you can add a baby pinch of salt or a little more lemon juice. If you want it sweeter, add 1-2 tbsp of sugar.
- Let it cool for 10 minutes.
Assembly
- In your 9×9 pan, add a little whipped cream and spread it evenly.
- Layer your graham crackers across the pan. You can break them into smaller pieces to fill in the gaps.
- Add another layer of whipped cream, about ½ cm thick, on top of your graham crackers and spread it evenly again.
- Pour in about ½ cup of your peach mango compote and spread it evenly over the whipped cream. Add another layer of graham crackers, then repeat the process until you reach the top.
Toppings
- Slice your mangoes thinly or into cubes, depending on your preference, and carefully place them on top.
- Sprinkle some crushed graham crackers on top, then cover your masterpiece with plastic wrap.
- Let it chill for 24 hours (if you can resist), and you’ll have your new favourite summer dessert! Enjoy!
Kamusta?
I’m the hungry, and the curious Kat!
If food is a love language, then call me a linguist. I love experiencing life through food, and it’s something I enjoy sharing with others. I hope my recipes and stories inspire you to pick up that pan and start cooking – ’cause why not?
If you made my recipe, I would love to see it! Pleaseeee tag me, gurl!
