Mango Float
This no-bake Filipino dessert layers sweet mangoes, cream, and graham crackers into a dreamy frozen treat that tastes like summer in every bite. Incredibly simple to assemble with no fancy equipment or special techniques required, mango float is the ultimate make-ahead crowd-pleaser that delivers maximum wow factor with minimal effort.
Equipment
- 9x13-inch baking dish Glass preferred so layers are visible
- Large mixing bowl Chill in freezer 15 minutes before use for best results
- Electric hand mixer or stand mixer For whipping cream to stiff peaks
- Rubber spatula For folding and spreading cream layers
- Sharp knife For slicing mangoes and cutting servings
- Cutting board
- Measuring cups
Ingredients
- 3 ripe mangoes to 4 mangoes, peeled and sliced about 1/4 inch thick
- 2 cups heavy whipping cream 480ml, must be cold
- 14 oz sweetened condensed milk 396g, 1 can; Philippine Brand recommended for authentic flavor
- 14 oz graham crackers 396g, 1 package
- 1 tsp vanilla extract
Instructions
- Peel and slice mango flesh away from the pit into thin slices about 1/4 inch thick. Set aside the nicest-looking slices for the top layer and dice any remaining pieces to fill gaps.
- Using an electric mixer on medium-high speed, whip the cold heavy cream until soft peaks form, about 3–4 minutes. Reduce speed, gradually add condensed milk and vanilla, then beat until stiff peaks form.
- Arrange a single layer of graham crackers on the bottom of a 9x13 inch baking dish, breaking crackers as needed to cover the entire surface snugly.
- Spread about one-third of the cream mixture evenly over the crackers, then arrange a layer of mango slices over the cream, filling gaps with smaller pieces and gently pressing them in.
- Add another layer of graham crackers, one-third of the cream, and another layer of mango slices; repeat once more until all ingredients are used.
- Spread the remaining cream mixture smoothly across the top all the way to the edges, then arrange your prettiest mango slices in an attractive pattern on top.
- Cover the dish tightly with plastic wrap pressed directly against the surface and freeze on a flat surface for at least 4 hours, or overnight for best texture.
- Let the mango float sit at room temperature for 5–10 minutes before slicing; use a sharp knife dipped in warm water for clean cuts, wiping between slices.
Notes
- Choose ripe mangoes: Look for mangoes that yield slightly to gentle pressure and have a sweet fragrance near the stem end for the best flavor.
- Chill your bowl: Place the mixing bowl in the freezer for 15 minutes before whipping cream to achieve better volume and stability.
- Don't overwhip: Stop mixing as soon as stiff peaks form to avoid turning the cream into butter.
- Work quickly: Have all ingredients prepped before you start assembling, as the cream can begin to soften at room temperature.
- Frozen mangoes: If using frozen mango slices, thaw completely and pat thoroughly dry before using to prevent a watery dessert.
- Lighter version: Substitute heavy cream with Cool Whip (thawed); fold condensed milk in gently instead of beating.
- Storage: Cover tightly and store in the freezer for up to 2 weeks, or refrigerate for a softer texture for up to 3 days.
- Prevent freezer burn: Press plastic wrap directly onto the surface of the dessert before covering the dish.
- Make-ahead tip: This dessert is best prepared the night before serving, allowing the graham crackers to soften and flavors to meld.
- Variations: Try chocolate graham crackers, coconut cream in place of half the heavy cream, or mix in other fruits like strawberries, peaches, or kiwi.
Nutrition
Serving: 1SliceCalories: 320kcalCarbohydrates: 38gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 140mgPotassium: 220mgFiber: 1gSugar: 28gVitamin A: 12IUVitamin C: 35mgCalcium: 10mgIron: 4mg
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