Description
Mango Float is a beloved Filipino no-bake dessert that layers ripe mango slices with creamy whipped heavy cream and sweetened condensed milk, sandwiched between crispy graham crackers. This easy-to-make chilled cake is perfect for hot days and special occasions, requiring only simple ingredients and no baking. The result is a luscious, creamy, and fruity treat with a delightful contrast of textures and flavors.
Ingredients
Scale
Filling
- 3 ripe mangoes, peeled and sliced thinly
- 2 cups heavy cream (or all-purpose cream), chilled
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract (optional)
Base and Topping
- 1 1/2 sleeves graham crackers (about 25 pieces)
- Extra crushed graham crackers or mango slices for topping
Instructions
- Whip the cream: In a chilled bowl, whip the heavy cream until soft peaks form. This means the cream should hold a gentle peak without collapsing.
- Fold in sweetened condensed milk and vanilla: Gently fold the sweetened condensed milk and vanilla extract into the whipped cream, combining fully but keeping the mixture light and airy.
- Layer the dessert: Spread a thin layer of the cream mixture in an 8×8-inch dish or similar container. Add a single layer of graham crackers on top, breaking pieces as needed to fit the dish.
- Add cream and mango slices: Spread a layer of the cream mixture over the graham crackers, then arrange sliced mangoes evenly on top.
- Repeat layers: Continue layering graham crackers, cream mixture, and mango slices until the container is filled, finishing with a top layer of cream and mango slices.
- Add topping and chill: Sprinkle extra crushed graham crackers on top if desired. Cover the dish with plastic wrap and refrigerate for at least 6 hours or ideally overnight to allow the flavors to meld and the dessert to set.
- Serve: Serve the Mango Float chilled. For a firmer, icebox cake texture, freeze the dessert and let it sit at room temperature for 10 minutes before slicing and serving.
Notes
- Use sweet, ripe mango varieties such as Carabao or Ataulfo for the best flavor and sweetness.
- For a firmer texture, you can freeze the Mango Float. Just thaw for about 10 minutes at room temperature before cutting.
- Vanilla extract is optional but enhances the flavor of the creamy filling.
- Make sure the heavy cream is well chilled before whipping to achieve soft peaks easily.
