Mango float is a popular Filipino dessert commonly served during Christmas, New Year, birthdays and other special occasions. Mango float is made by creating layers of graham crackers, ripe mangoes and sweetened whipped cream. This no bake dessert is easy to make and it is absolutely delicious! It is best to eat it when it's cold and it is a perfect dessert for summer! 🥰

Tip #1

Mango Placement: Arrange the mango slices neatly for each layer to ensure every bite has a balanced flavour of mango and cream.

Tip #2

Avoid Soggy Crackers: When moistening the graham crackers, quickly dip them rather than soaking. This prevents the crackers from becoming too soggy, maintaining a nice texture contrast with the creamy layers.

Tip #3

Cream Consistency: Ensure the heavy cream is very cold before whipping; this helps achieve the right texture and soft peaks more quickly.

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Filipino Mango Float

Preparation time: 20 minutes | Chilling time: 3 hours

Ingredients

400g graham crackers (about 16 packs)
2-4 large mangoes, thinly sliced
2 1/2 cups heavy cream, chilled overnight
3/4 cup condensed milk
1 cup regular milk

Preparation

Prepare Mangoes:
- Peel and thinly slice the mangoes. Arrange the slices on a plate and set aside for later use.
Whip the Cream:
- In a large mixing bowl, use an electric mixer to whip the chilled heavy cream. As it begins to thicken and big bubbles form, gradually pour in the condensed milk. Continue to whip until the mixture achieves soft peaks.
Layer the Graham Crackers:
- Dip each graham cracker briefly in regular milk just to moisten (do not soak), and line them side by side in a rectangular glass dish (17 x 27 cm) until the entire bottom is covered.
Assemble the Layers:
- Spread a quarter of the whipped cream mixture evenly over the first layer of graham crackers. Top this cream layer with a layer of mango slices.
- Continue layering the moistened graham crackers, cream, and mangoes until you have four complete layers. Finish with a final layer of whipped cream.
Garnish and Chill:
- Smooth the top layer of cream with a spatula. If desired, sprinkle crushed graham crackers over the top for a textured finish.
- Cover the dish with cling film and refrigerate for at least 3 hours to allow the cake to set fully.
Serve:
- Once set, cut the Mango Graham Cake into slices and serve chilled.