Filipino Mango Float (Printable)
Layers of ripe mangoes, sweet cream, and graham crackers create this refreshing Filipino no-bake dessert.
# What You'll Need:
→ Dairy
01 - 2 cups heavy cream, chilled
02 - 1 can (14 oz) sweetened condensed milk
→ Fruits
03 - 4 large ripe mangoes, peeled and thinly sliced
→ Cookies
04 - 7 oz graham crackers (about 24 sheets)
→ Optional Toppings
05 - 2 tablespoons graham cracker crumbs for garnish
06 - Fresh mint leaves
# Directions:
01 - In a mixing bowl, whip the chilled heavy cream with an electric mixer on medium-high speed until soft peaks form.
02 - Gently fold in the sweetened condensed milk until well combined and smooth.
03 - Arrange a single layer of graham crackers in the bottom of a 9x13-inch glass dish, breaking crackers as needed to fit the surface.
04 - Spread one-third of the cream mixture evenly over the graham crackers.
05 - Layer with one-third of the sliced mangoes, distributing them evenly across the cream.
06 - Repeat the layering process twice more: graham crackers, cream, then mangoes. Finish with a final layer of mangoes on top.
07 - Sprinkle reserved graham cracker crumbs over the top for garnish, if desired.
08 - Cover the dish with plastic wrap and refrigerate for at least 6 hours, or overnight, until completely set and chilled.
09 - Slice into squares and serve cold. Garnish with fresh mint leaves if desired.
# Cooking Tips:
01 -
- No oven required, just assembly and patience
- The combination of sweet mangoes and cool cream is honestly addictive
02 -
- Rushing the chilling time is the biggest mistake you can make—the texture just wont be right
- Room temperature ingredients will wreck your whipped cream, so keep everything cold until you mix
03 -
- Slice your mangoes against the flat side of the pit for the most attractive pieces
- If your mangoes arent quite sweet enough, a drizzle of honey between layers helps