The summer heat is on and it’s time for an easy cold dessert like this no bake mango cake. It’s the perfect sweet treat for hot days when you don’t feel like turning the oven on.

I grew up in the Philippines eating mangoes almost everyday because it’s readily available. In fact, most houses have a mango tree in the backyard. Like any food that occupies a part of your childhood memory, I still have fun memories of climbing a mango tree and snacking on it. Back home we ate both green and ripe mangoes. As an adult I love it because it’s tasty and it’s loaded with vitamins, antioxidants, potassium and fiber.

no bake mango cake

Mango Float or Cake?

You’ve probably seen mango float or no bake mango cake all over social media. Actually it originated in the Philippines. Back there they call it “mango float”. However, here in the US a “float” is usually a combination of ice cream and soda. For this reason I feel like it’s more appropriate to refer to it as a cake.

Chill

Before starting to make the dessert , it’s best to chill the whipping cream, condensed milk, mixing bowl, and beaters. Everything must be cold in order to make a fluffy whipped cream.

As for the mangoes, pick ripe ones. How do you pick ripe mangoes? Well, you can do that by smell and touch. If you smell the top part (where the stem was) it should have a sweet fragrance. Try to give it a little pressure with your finger and it should be soft but not mushy. Also, the color should be yellow, reddish yellow or mostly yellow. Depending on their size, you will need 4-5 ripe mangoes for this recipe.

When you start to assemble the graham crackers, use whole pieces first and then fill up the rest of the space by cutting smaller pieces. I use a small serrated knife to saw the top of the cracker, just enough to scour it. Then it’s easy to snap it off with your fingers. This method prevents cracking or breaking.

This delicious dessert is truly something you can make at home because it’s easy and fun. The hardest part is if you can resist eating more than one slice.

Print Recipe
Easy No Bake Mango Cake
Course Dessert
Keyword easy
Prep Time 20 mins.
Servings
Ingredients
  • 4-5 ripe mangoes
  • 1 box 14.4oz. graham crackers
  • 16 oz. heavy whipping cream chilled
  • 7 oz. condensed milk (1/2 of 14 oz. can) chilled
Course Dessert
Keyword easy
Prep Time 20 mins.
Servings
Ingredients
  • 4-5 ripe mangoes
  • 1 box 14.4oz. graham crackers
  • 16 oz. heavy whipping cream chilled
  • 7 oz. condensed milk (1/2 of 14 oz. can) chilled
Instructions
  1. Before preparing the dessert, chill the whipping cream, condensed milk, mixing bowl, and beater(s) for at least 20 minutes.
  2. In a 9 x 2 1/2 square baking dish arrange the first layer of crackers in the bottom using whole crackers first. Then fill up the rest of the space with smaller pieces to fit. To cut smaller pieces, use a small serrated knife to saw top of the cracker, just enough to scour it. Then snap it off with your fingers. Set aside.
  3. Use a stand mixer or hand mixer and beat the cold cream on medium speed for about 3 minutes, until just before it forms stiff peaks. Add cold condensed milk and beat for a few seconds, scraping the sides, until well combined.
  4. Peel and slice mangoes to 1/8 inch thick.
  5. Spread 1/3 of cream mixture on the first layer of crackers. Next, arrange mango slices on top. Add another layer of graham crackers. Repeat process until you have 3 layers of graham crackers, whipped cream, and mango slices. Cover with plastic wrap and refrigerate over night or at least 4 hours.
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