Description
Mango Float is a beloved Filipino no-bake dessert made with layers of sweet mangoes, creamy whipped cream, and crispy graham crackers, creating a delightful contrast of textures and flavors. This refreshing dessert is perfect for any occasion.
Ingredients
4 large ripe mangoes, peeled and thinly sliced
2 cups (480 ml) heavy whipping cream, cold
1 (14 oz / 400 g) can sweetened condensed milk (about 1 cup)
1 1/2 sleeves (about 18–20 sheets) graham crackers
Instructions
- In a large bowl, whip the cold heavy cream with an electric mixer until soft peaks form.
- Gradually add the sweetened condensed milk and continue whipping until stiff peaks form and the mixture is smooth and airy.
- Arrange a single layer of graham crackers at the bottom of a 9×13-inch (23×33 cm) baking dish, breaking crackers as necessary to cover gaps.
- Spread a third of the whipped cream mixture evenly over the graham crackers.
- Layer a third of the sliced mangoes over the cream, covering the cream completely.
- Repeat the process—graham crackers, cream, mango—two more times, finishing with a layer of mangoes on top.
- Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the crackers to soften and the flavors to meld.
- Slice and serve the Mango Float chilled for a refreshing, creamy dessert.
Notes
Add crushed graham crackers or toasted coconut on top for extra crunch.
Substitute graham crackers with digestive biscuits or ladyfingers if needed.
Incorporate other tropical fruits like pineapple or kiwi for added variety.
For a dairy-free version, use coconut cream and coconut milk as alternatives.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 28g
- Sodium: 85mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
