filipino mango yogurt dessert cups — Mango Yogurt Dessert Cups Filipino Style are my go to treat when I want something cold, creamy, and honestly kind of impressive without doing much work. You know those days when you open the fridge and you want dessert, but you do not want to bake, whisk, or wash a pile of dishes. This is that dessert. It is light, fruity, and you can portion it into cute little cups for snacks, parties, or late night cravings. If you love mangoes, you are going to want to keep this idea on repeat. 
WHAT IS MANGO FLOAT?
Mango float is one of those classic Filipino desserts that feels like it has always been around. If you have been to a family party, a birthday, or even just a Sunday lunch, you have probably seen it. The traditional version is layers of graham crackers, whipped cream or all purpose cream, and ripe mangoes, then chilled until the crackers soften into a cake like texture.
My twist is turning that same vibe into easy cups using yogurt. The yogurt gives that tangy creamy thing that balances sweet mango really well. That is why I keep calling these filipino mango yogurt dessert cups whenever friends ask what I brought. It is basically mango float energy, but lighter and a little more modern.
My quick version in cup form
Here is what I do at home when I want it fast and foolproof. You can eyeball most of it, but I will give you a simple guide.
- Ripe mangoes, sliced or diced (fresh is best, frozen works in a pinch)
- Plain or vanilla yogurt (Greek yogurt if you want it thicker)
- Crushed graham crackers (or crushed biscuits)
- Honey or condensed milk (optional, for sweetness)
- Pinch of salt (sounds weird, but it makes mango taste louder)
Layer it like this: grahams, yogurt, mango, then repeat until your cup is full. Chill for at least 30 minutes so the layers settle and the crumbs soften a bit. If you want another no bake idea that leans more classic, I also love this one: Mango Float Cups No Bake Filipino Dessert.
Little tip: if your mangoes are super sweet, go with plain yogurt and skip extra sugar. If your mangoes are a bit bland, add a drizzle of honey and suddenly it tastes like a dessert you paid for.
HOW TO MAKE THIS RECIPE YOUR OWN
The fun part about these cups is you can adjust them based on what you have and what you like. I make them one way for myself, another way for kids, and another way when I am trying to look fancy for guests.
Here are a few easy swaps that actually work:
Yogurt choices: Plain yogurt is tangy and clean. Vanilla is more dessert like. Greek yogurt makes the layers thick and sturdy. If you only have drinkable yogurt, it still works, just chill longer.
Mango options: Fresh ripe mango is the dream. Frozen mango chunks are totally fine if you thaw and drain them first. Canned mango can work too, just watch the sweetness.
Crunch layer: Grahams are classic. Crushed digestive biscuits taste great. Even toasted oats can be nice if you want a breakfast vibe.
Flavor boosts: A splash of calamansi or lemon wakes everything up. If you like creamy tropical flavors, you could even add a spoon of coconut cream.
Sometimes I serve these after a Filipino merienda spread, and I like having a second dessert option that is more jelly and coconut. If that is your thing, check out these Buko Pandan Cups. They are super kid friendly too.
And because I get asked this a lot, yes, you can absolutely keep calling these filipino mango yogurt dessert cups even if you change the crumbs or add different fruit. The heart of it is still creamy mango goodness in a cup, chilled and ready to dig into.
A HEALTHIER SPIN ON MANGO SAGO!
Mango sago is another Filipino favorite, usually made with mango, sago pearls, and a creamy sweet base like evaporated milk, coconut milk, or cream. It is delicious, but it can get heavy and very sweet fast. This is where yogurt steps in and saves the day.
Think of these cups as a lighter cousin of mango sago. You still get the mango and the creamy thing, but the yogurt brings protein and that slight tang that keeps it from feeling too rich. If you want to make it even closer to mango sago, you can add cooked mini tapioca pearls. Just cool them completely before layering so they do not melt the yogurt.
My personal rule: keep the sweetener optional. Once you taste ripe mango with yogurt, you might realize you do not need much else. And if you are serving people who like sweeter desserts, you can offer sweetened condensed milk on the side so everyone can adjust their own cup.
“I made these cups for our family movie night and my kids finished theirs before the previews were even done. It tasted like mango float but not as heavy, and I loved that I could control the sweetness.”
If you are into mango desserts that can feed a crowd and still feel comforting, this one is worth bookmarking too: Crockpot Mango Sticky Rice Pudding Filipino inspired Dessert for Crowd. Different texture, same mango happiness.
GETTING CREATIVE WITH THE TOPPINGS
This is the part where you can make your cups look like they came from a cute cafe. Toppings also help with texture, because the base layers are mostly soft and creamy.
Topping ideas that actually taste good
Here are my favorite toppings, and I rotate depending on what is in the pantry:
More mango: obvious, but always the best. I like thin slices on top so it looks pretty.
Extra graham crumble: add it right before serving so it stays crunchy.
Toasted coconut: just a little, it makes it smell amazing.
Chia seeds: not traditional, but it adds a fun pop and makes it feel wholesome.
Crushed nuts: cashews or almonds for crunch.
Mint: only if you like it, but it makes the cup look fresh.
One small warning: do not add watery toppings too early. If you want to add fresh fruit like strawberries, do it close to serving so the juice does not run into the yogurt and make it messy.
When I bring filipino mango yogurt dessert cups to gatherings, I usually set up a tiny topping bar. People love customizing, and it makes the dessert feel interactive without extra work for you.
CAN YOU MAKE MANGO SAGO AHEAD OF TIME?
Yes, and this is honestly why I love cup desserts. You can prep them ahead and your future self will be so grateful.
Best make ahead plan
Here is what works best in real life:
Make 1 day ahead: Assemble the cups, cover, and chill. The graham layer will soften more, like a mini icebox cake. Still delicious.
Make 2 days ahead: Still fine, but keep toppings off. Add fresh mango and crunchy bits right before serving.
If adding sago pearls: Cook and cool the pearls, then store them separately with a tiny splash of water or milk so they do not clump. Layer them in the day you serve, or at least within 24 hours.
Storage tips: keep cups tightly covered so they do not absorb fridge smells. Also, if your yogurt is very thin, put a thicker crumb layer at the bottom to help hold everything together.
So yes, you can prep these the night before a party, then just top and serve. That is the whole magic. It is the same reason I love keeping filipino mango yogurt dessert cups ready in the fridge when the week gets busy.
Common Questions
1) Can I use canned mangoes?
Yes. Drain them well and taste first. If they are already very sweet, use plain yogurt to balance it.
2) What yogurt is best for this recipe?
Greek yogurt gives the thickest layers. Regular yogurt is lighter and softer. Vanilla yogurt is the easiest if you want instant dessert flavor.
3) How do I keep the crumbs crunchy?
Keep some crumbs aside and sprinkle them on top right before serving. Inside layers will soften, which is normal and kind of the point.
4) Can I freeze these cups?
You can, but the texture changes. It turns more like a frozen yogurt treat. If you freeze, thaw for 10 to 15 minutes before eating.
5) What if my mangoes are not sweet?
Add honey, condensed milk, or even a little sugar to the yogurt. A tiny pinch of salt also helps bring out the mango flavor.
A sweet little send off before you grab a spoon
If you want a dessert that feels nostalgic but still fresh, these filipino mango yogurt dessert cups hit the spot every time. You get creamy layers, bright mango, and that easy no bake comfort without stress. If you are craving more mango float inspiration, I found this helpful guide for an Easy Mango Float – BAKE WITH ZOHA that is worth a look too. Now go grab a few cups, chill them, and let dessert handle your bad day for you. 
Mango Yogurt Dessert Cups Filipino Style
Ingredients
Base Ingredients
- 2 cups Ripe mangoes, sliced or diced Fresh is best, frozen works in a pinch
- 2 cups Plain or vanilla yogurt Greek yogurt if you want it thicker
- 1 cup Crushed graham crackers or crushed biscuits
- 2 tablespoons Honey or condensed milk Optional, for sweetness
- 1 pinch Salt Makes mango taste louder
Toppings (optional)
- 1 cup More mango Thin slices on top
- 1/4 cup Extra graham crumble Add right before serving
- 2 tablespoons Toasted coconut For added aroma
- 2 tablespoons Chia seeds Adds texture
- 1/4 cup Crushed nuts Cashews or almonds
- a few leaves Mint For garnish if desired
Instructions
Assembly
- Layer the ingredients in a cup starting with crushed graham crackers, followed by yogurt, then sliced mango. Repeat the layers until the cup is full.
- Chill the assembled cups in the refrigerator for at least 30 minutes.