Mango Float
A delicious no-bake Filipino dessert featuring layers of creamy filling, graham crackers, and ripe mangoes, perfect for any occasion.
Servings: 8 servings
Calories: 250kcal
Ingredients
Main ingredients
- 3 cups Ripe mangoes (Carabao, champagne, or Ataulfo variety) Avoid fibrous or sour mangoes.
- 1 package Graham crackers Honey grahams are preferred. You can also use ladyfingers in a pinch.
- 2 cups All-purpose cream Heavy cream can be used instead.
- 1 cup Sweetened condensed milk Adjust to taste based on sweetness preference.
Optional ingredients
- 1/4 cup Crushed nuts or coconut flakes Add for extra flavor if desired.
- 1 teaspoon Vanilla extract For additional flavor.
Instructions
Preparation
- Peel the mangoes and slice them thin or thick according to your preference.
- In a bowl, whip the cream until soft and pillowy.
- Stir in the sweetened condensed milk and taste for sweetness.
Layering
- Grab a glass dish and lay down the first row of graham crackers. Break them to fit the corners if necessary.
- Add a layer of the cream mixture, followed by a layer of sliced mangoes.
- Repeat the layers until all ingredients are used, finishing with a layer of mangoes on top.
Chilling
- Cover the dish and refrigerate for at least 4 hours, but 12 hours is recommended for best results.
Notes
Mango floats taste even better the next day. For a cozy pairing, consider serving with Arroz Caldo.