Best Filipino Mango Float
Mango Float is a creamy and refreshing no-bake dessert made with layers of ripe mangoes, graham crackers, and sweetened whipped cream—it's incredibly easy to make and always a no-fail treat!
Servings: servings
Ingredients
- 2 ¼ pounds about 4-5 large mangoes, sliced into flat thin strips
- 2 ½ cups heavy whipping cream
- 1 cup condensed milk
- 1 teaspoon vanilla extract
- 7 ounces about 14 whole sheets honey graham crackers
- 1 cup crushed graham crackers
Instructions
Prepare the Mangoes:
- Peel the mangoes, slice them in half, and then cut the halves lengthwise into thin strips. Set aside.
Make the Cream Mixture:
- In a bowl, add the heavy whipping cream and condensed milk. Using an electric mixer, beat until the mixture is light and fluffy.
- Add the vanilla extract and mix until well combined.
Assemble the Layers:
- In a rectangular container, place whole graham crackers to cover the entire bottom. Cut some crackers if needed to fit the container perfectly.
- Sprinkle some crushed graham crackers to fill any gaps between the whole crackers.
Add the Cream and Mango Layers:
- Pour about ¼ of the cream mixture over the graham crackers, spreading it evenly to cover the entire surface.
- Arrange 14-20 mango strips on top of the cream layer.
Repeat the Layers:
- Sprinkle more crushed graham crackers on top of the mangoes, then repeat the layering process with more graham crackers, cream mixture, and mango strips.
Finish and Chill:
- For the final layer, add the remaining cream mixture and top with the last of the mango strips. Sprinkle with a little more crushed graham crackers.
- Chill the dessert in the refrigerator for at least 2 hours before serving.
Notes
*Feel free to use heavy cream for more of a fluffy cakelike dessert.
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