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Mango Float

A no-bake Filipino dessert featuring layers of creamy whipped cream, ripe mangoes, and graham crackers, perfect for summer gatherings.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Filipino, Tropical
Calories: 320
Ingredients Method Notes

Ingredients
  

Cream mixture
  • 1 cup heavy whipping cream Opt for high-fat content for best texture.
  • 1 cup sweetened condensed milk Use any brand; recommended Eagle Brand for consistency.
  • 1 teaspoon vanilla extract Pure vanilla extract preferred.
Filling
  • 2 pieces ripe mangoes, peeled and sliced Use Philippine or Ataulfo mangoes for maximum flavor.
Layers
  • 1 package graham crackers Honey-flavored graham crackers add extra sweetness.

Method
 

Preparation
  1. In a large mixing bowl, whip the heavy cream using an electric mixer on medium speed for about 2-3 minutes until soft peaks form.
  2. Gradually add the sweetened condensed milk and vanilla extract while mixing slowly, continue to mix until just combined, approximately 1-2 minutes more.
Layering
  1. Grab a rectangular dish (about 9x13 inches). Layer graham crackers at the bottom, ensuring they cover the entire base.
  2. Spread a layer of the cream mixture over the graham crackers, smoothing it out evenly.
  3. Arrange a layer of sliced mangoes over the cream layer.
  4. Continue layering with graham crackers, cream, and mango slices until all ingredients are used, ending with a layer of cream.
Chilling
  1. Cover the dish with plastic wrap and chill in the refrigerator for at least 4 hours or overnight for the best results.
  2. Once set, slice into squares, serve chilled, and enjoy.

Notes

Keep leftovers tightly covered in the refrigerator for up to 3 days. Freezing recommended only in an airtight container for up to a month, noting texture will change.