Mango float in a cup is a sister of mango float which is a popular Filipino dessert. I think mango is one of the best fruits in the world! I know a lot of you loves mango too. This no bake dessert is delicious and it is very easy to make. It is a perfect dessert for summer and I hope you enjoy this dessert! 😍

Tip #1

Mango Selection: Use ripe, sweet mangoes for the best flavour. If mangoes are not sweet enough, you might want to add a bit more condensed milk to adjust the sweetness.

Tip #2

Cream Consistency: Ensure the cream is very cold before whipping; this helps achieve the maximum volume and the right texture for layering.

Tip #3

Serving Suggestion: Serve chilled directly from the refrigerator to maintain the firmness of the cream layers and the freshness of the mango.

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Mango Float in a Cup

Preparation time: 15 minutes | Chilling time: 4 hours

Ingredients

2 ripe mangoes
150g (6 packs) crushed graham crackers
1 cup heavy cream or all-purpose cream, chilled overnight
¼ cup condensed milk

Preparation

Peel the mangoes and cut them into small cubes. Set aside some cubes for the topping.
In a large bowl, use an electric mixer to whip the chilled heavy cream until it doubles in volume and forms soft peaks. Gradually add the condensed milk and continue whipping until the mixture is well combined and stiff peaks form.
In individual cups, create layers starting with 2 tablespoons of crushed graham crackers, followed by a generous layer of the whipped cream mixture. Repeat the layers until nearly full, ensuring the top layer is cream.
Top each cup with the reserved mango cubes and a sprinkle of crushed graham crackers for texture. Cover the cups and refrigerate for at least 4 hours, or overnight, to allow the flavours to meld and the graham crackers to soften slightly.