Creamy Mango Float
Mango float is a popular Filipino no bake dessert. Even in our small gatherings or celebrations, this is probably the most requested dish and a crowd favorite by my family and friends. It is made with alternating layers of cream, mangoes and graham crackers.
About this Recipe
The creamy mango float is a popular Filipino no bake dessert. Even in our small gatherings or celebrations, this is probably the most requested dish and a crowd favorite by my family and friends. Mango float is made with alternating layers of cream, mangoes and graham crackers.
I would not recommend placing the finished product in the freezer as it will freeze and ice the cream. When you thaw it, the ice crystals in the cream will start to melt. The cream and grahams will be soggy. It is better to put it in the fridge or chiller.
- 2 packs chilled all purpose cream 250 ml
- 1/2 or 1/4 cup condensed milk (depends on your sweetness preference)
- 1 pack crushed graham crackers
(only half or a quarter will be used)
- 2 pcs ripe mangoes
Step by Step Instructions
Quick Tip: Make sure to chill your cream in the fridge for at least 8 hours or overnight. But do not freeze. It is important that your cream will have a thick consistency to layer it easily on top of the grahams.
In a bowl, mix your cream and condensed milk using a fork until no more lumps are visible. If you have a hand mixer, much better. As it will double the volume and will have a fluffier texture.
Slice your mangoes. I have a separate video tutorial on how to easily peel and slice your mangoes for your mango float. Watch it here.
Prepare your container. I am using a 750ml microwavable container here.
Start layering. Start with a thin layer of crushed grahams at the bottom. Then add your cream and spread evenly. Then add the mango slices.
Continue and repeat the process, ending the last layer with mangoes.
Top it with crushed grahams or anything you fancy, like chocolate shavings.
Chill in the fridge for at least 5-8 hours. Then serve!