A Filipino favorite! This no-bake peach mango float layers sweet crackers, fresh mangoes, peaches, nata de coco, and a creamy filling—perfect for holidays or summer.
Prep time
25 min
Cook time
Total time
8 hr 45 min
Servings
12
Chef's Tips
Chill overnight for best texture or freeze for an ice cream cake style.
Use thickened or heavy cream if all-purpose cream is unavailable.
Try variations like Ube Halo-Halo or Buko Pandan by adding flavored extract.
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Ingredients
Ingredients
Servings
12 servings1×
Scale
Ingredient amounts update instantly.
Cream Filling
Layers
Instructions
Prepare Cream Filling
- 1
Beat cream cheese and condensed milk until smooth.
- 2
Add chilled cream and continue beating until fluffy and well combined.
- 3
Optional: Add flavorings like Ube or Buko Pandan at this stage.
Assemble the Float
- 1
Place a layer of crackers at the bottom of your 10x7-inch dish.
- 2
Spread a portion of the cream mixture over the crackers.
- 3
Add chopped mangoes and nata de coco on top of the cream.
- 4
Repeat layering: crackers, cream, fruits.
- 5
Finish with a final layer of crackers and cover with remaining cream.
- 6
Garnish with sliced canned peaches and optional pistachios or cherries.
Chill and Serve
- 1
Chill in the fridge overnight for best results or freeze for 5 hours for a firmer, ice cream-like texture.
- 2
Slice and serve cold.
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Creamy Peach Mango Float (No-Bake Dessert)
Creamy Peach Mango Float (No-Bake Dessert)
Peach mango float is a Filipino icebox cake built from layers of sweet crackers, fruit, and a rich cream filling. It is a chilled dessert that sets in the fridge, turning simple ingredients into soft, cake-like layers. The combination of mangoes, peaches, and nata de coco gives a balance of sweetness and texture without any baking.
This version uses a cream cheese base for extra body and a smooth, stable filling. It is easy to assemble, makes a generous tray, and is perfect for holidays, potlucks, or warm-weather desserts.
Flavor Profile
Flavor Profile
Expect a creamy, lightly tangy filling with fruity sweetness and a soft, spoonable texture. Mango brings a tropical sweetness, peaches add a gentle floral note, and nata de coco adds a chewy bite.
Ingredient Highlights
Ingredient Highlights
- Condensed milk adds sweetness and helps the filling set.
- Cream cheese gives structure and a subtle tang.
- All-purpose cream provides a smooth, rich base.
- Sweet crackers soften into cake-like layers after chilling.
- Mangoes and peaches add freshness and color.
How It Comes Together
How It Comes Together
Whip the cream cheese and condensed milk until smooth, then fold in chilled cream until fluffy. Layer crackers in a dish, spread cream, and add fruit. Repeat until the dish is full, finishing with cream and a fruit garnish.
Chill overnight so the crackers soften and the layers set. For a firmer, ice cream-like texture, freeze for several hours before slicing.
Chef's Tips
Chef's Tips
Use chilled cream to help the filling whip quickly and hold its shape. If your cream is warm, the filling can turn loose and soft.
Cut mangoes and peaches into small, even pieces so the layers slice cleanly. Drain canned peaches and nata de coco well to avoid watery layers.
For clean slices, chill overnight and use a sharp knife wiped clean between cuts.
Easy Swaps
Easy Swaps
If you do not have cream cheese, you can use more all-purpose cream, but the filling will be softer. Heavy cream can replace all-purpose cream if you want a slightly richer texture.
Swap nata de coco with kaong or leave it out for a smoother bite. You can also add a few drops of ube or buko pandan extract to the cream for a flavored version.
Make-Ahead & Meal Prep
Make-Ahead & Meal Prep
This dessert is best made a day ahead. It needs time to chill and set, which improves the texture. It keeps well in the fridge for up to four days.
If freezing, thaw for 10 to 15 minutes before slicing so the layers are easier to cut.
Low-Cholesterol Notes
Low-Cholesterol Notes
This recipe contains dairy and cream cheese, so it is not low in cholesterol. Serve smaller slices and balance with lighter dishes.
Budget Tips
Budget Tips
Using canned peaches and shelf-stable cream makes this dessert cost-friendly and easy to prepare year-round. Frozen mango also works when fresh mango is out of season.
FAQ
FAQ
Can I make this a day ahead?
Yes. Overnight chilling gives the best texture and makes slicing easier.
Can I freeze peach mango float?
Yes. Freeze for a firmer, ice cream-like texture, then thaw slightly before serving.
What can I use instead of nata de coco?
Kaong is a good substitute, or you can skip it for a smoother layer.
Nutrition Facts
Nutrition Facts
Serving Size: 1 slice (approx. 120g)
Calories 31516%
% Reference Intake*
Total Fat 16g23%
Saturated Fat 10g50%
Trans Fat 0g
Cholesterol 45mg
Sodium 160mg
Total Carbohydrates 38g15%
Dietary Fiber 1g
Sugars 25g28%
Protein 4g8%
* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.
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Marco D.
· 8 Jul 2025A bit sweet for me, but still delicious. Next time I'll cut back on the condensed milk.
Bea
· 2 Jul 2025I froze mine for 6 hours—it came out like an ice cream cake! Everyone asked for the recipe.
Carla Reyes
· 1 Jun 2025My kids helped me layer the fruit and crackers—so fun and simple!
Andrew
· 10 Mar 2025Perfect for summer! I used Ube flavoring in the cream and it was amazing.
Liza M.
· 26 Dec 2024I made this for our Christmas potluck and everyone loved it! So creamy and refreshing.
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