Mango Float Cups. You know those days when you’re hit with a craving for something cold, creamy, and crazy-easy? Like, your sweet tooth wants a five-star treat, but your stove’s looking at you like “not today, friend.” That’s my Mango Float Cups moment. Honestly, these are my top lazy-but-delicious dessert hack — a sweet fix you can make with just a few ingredients and almost zero effort. If you’ve ever had that old-school vibe of a Filipino mango float (yeah, that cake in a pan from every Pinoy birthday), you’re in for a game-changer here because it’s now totally portable and no-bake, too. 
Ingredients
Alright, shopping list time. You don’t need a kitchen full of fancy stuff, which is dangerous for someone like me who doesn’t always measure, oops.
- Ripe mangoes (sweet, yellow, not those firm green ones)
- Graham crackers (crumbs or whole, as long as it’s graham)
- Chilled all-purpose cream (seriously, pop it in the fridge before you start)
- Sweetened condensed milk
- A pinch of vanilla extract (optional — but highly recommend)
Some folks toss in extra toppings, but I keep it simple. If you want to see something just as summery, check my Ensaladang Mangga Filipino Green Mango Salad for that sour punch kinda craving. 
Layer graham crackers and cream
Here’s where the magic kicks in. No need for fancy baking skills. Grab your cups or little jars — those jelly mason ones totally win for looks.
First, crunch, snap, or squish some graham crackers into the bottom. It doesn’t have to be pretty — actually, rustic looks much better (in my humble opinion). Then, mix your chilled cream and the condensed milk with a little vanilla.
Spoon a good layer over your crumbs, let it fall over every corner. The trick? Don’t skimp on the cream. You want every bite to be soft and dreamy. Smash down the grahams as you go, if you like. My cousin used to say “smash down, happiness up” and I just roll with it.
This is when my kitchen usually gets messy. But a little chaos adds that homey flavor, right? 
These cups are dangerously addictive. We finished a whole tray in less than a day, and my mom said it’s better than the ones from the Filipino bakery. — Carla, loyal dessert fan
Add mangoes
Here comes the best part. Grab those mangoes — the riper, the better. Slice them up thin or chunky, whichever you love.
Layer a generous spoonful on top of the cream. You want every spoon to grab a bit of that bright yellow gold. If your mango’s extra sweet, you’re winning. (Little trick: taste as you go. If you don’t sneak a piece, you’re doing it wrong.)
Repeat your layers — graham, cream, mango — until you hit the top. It’s like a tropical lasagna, but way cooler. I’ve seen some people toss in a dust of graham crumbs right on top for some crunch. That’s optional, but honestly, why not? Want something a little extra fancy at your next party? My Floating Island Dessert has a similar wow factor with more fluff.
Chill and serve
Time to wait — which is, let’s be real, the hardest part.
Pop those Mango Float Cups in the fridge for a good few hours (overnight is even better). The chill is what makes it all come together. The grahams soften up, the cream sets — sort of like, well, dessert magic.
Here’s some quick serving suggestions if you wanna shake things up:
- Add a scoop of ice cream on top for extra lusciousness.
- Sprinkle roasted coconut flakes for a beachy vibe.
- Serve with a hot coffee for major contrast.
Eat it cold, and don’t even think about sharing your first cup. Trust me, they vanish quick.
Common Questions
How ripe should my mangoes be for Mango Float Cups?
Super ripe is best. You want them soft, sweet, and not green at all.
Can I make this ahead for a party?
Absolutely. These hold up great for a day or two in the fridge, just cover the tops.
Is there a substitute for graham crackers?
You could totally use digestive biscuits or even ladyfingers if you’re feeling wild, but grahams are classic.
Butter or no butter with the graham?
Honestly, you don’t need the fuss — plain is fine. The cream softens them anyway.
Can I make it a big tray instead of cups?
Oh, 100%. I just love the grab-and-go style of cups for picnics. Both work!
Why you need to make these tonight
What more can I say? Mango Float Cups are that magical mix of effortless and wildly good. It’s a no-bake winner that’ll get you big smiles with about… ten minutes of work. If you’re mango-obsessed or just need a simple dessert for your next get-together, this is your move. Plus, if you’re a fan of something savory, check out this ginataang alimango crab in coconut milk for a true Filipino feast. And for a pro’s take, see how Filipino Mango Float by Cook With Dana does it — honestly, it’s worth the click if you geek out on all things mango. So, what are you waiting for? Go make a batch, and let me know if your fridge is empty by tomorrow, just like mine. 
Mango Float Cups
Ingredients
For the Mango Float
- 2 ripe ripe mangoes Sweet and soft, not firm or green
- 1 packet Graham crackers Can use whole or crumbs
- 2 cups chilled all-purpose cream Chill in the fridge before use
- 1/2 cup sweetened condensed milk
- 1 tsp vanilla extract Optional, but recommended
Instructions
Preparation
- Begin by crushing graham crackers into the bottom of your cups or jars.
- Mix the chilled all-purpose cream and sweetened condensed milk in a bowl. Add vanilla extract if using.
- Spoon a layer of the cream mixture over the crushed graham crackers.
Layering
- Slice the ripe mangoes and layer them generously on top of the cream.
- Repeat the layers of graham, cream, and mango until you reach the top of the cups.
Chilling
- Cover and place the cups in the fridge for a few hours, preferably overnight.
Serving
- Serve cold and enjoy. Consider adding ice cream or roasted coconut flakes as toppings.