Mango Float Cake
A refreshing, no-bake dessert featuring layers of whipped cream, ripe mangoes, and graham crackers, perfect for any occasion.
Servings: 9 slices
Calories: 250kcal
Ingredients
Main ingredients
- 3 pieces Ripe mangoes Preferably sweet, not fibrous.
- 200 grams Graham crackers Or digestive biscuits.
- 500 ml All purpose cream Chilled well.
- 1 can Sweetened condensed milk To sweeten and thicken the cream.
- 1 teaspoon Vanilla extract Optional, enhances mango flavor.
- 1 pinch Salt Just enough to balance sweetness.
Optional toppings
- 1 cup Whipped cream For decoration.
- 1/2 cup Crushed graham crackers For sprinkling on top.
- 1 cup Sliced fresh mango For decoration.
- a few leaves Fresh mint For garnish.
Instructions
Preparation
- Chill your mixing bowl and beaters for 10 minutes.
- Pour in the cream and whip until thick with soft peaks.
- Add condensed milk slowly, tasting for desired sweetness.
- Mix in a pinch of salt and vanilla, stopping once the cream is smooth.
Layering
- Line the bottom of your dish with graham crackers.
- Add a thin layer of cream to cover the crackers.
- Layer sliced mangoes tightly over the cream.
- Repeat the layers: graham, cream, mango, pressing gently after cracker layers.
- Finish with a layer of cream and decorate with mango slices and crushed grahams.
Chilling
- Chill overnight, or at least 8 hours, to firm up.
Serving
- Add finishing touches like whipped cream and mint before serving.
- Slice using a hot, clean knife for neat squares.
- Serve cold, optionally with a scoop of vanilla ice cream.
Notes
Best consumed within 2-3 days for optimal freshness. Store tightly covered in the fridge.