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I still remember the first time I tasted Mango Float at my aunt’s summerluck -luck – one bite of that creamy, dreamy dessert and I was hooked! The way the sweet mangoes play off the rich cream and crispy graham crackers? Absolute magic. What I love most is how this Filipino dessert comes together with zero baking – just layer, chill, and voila! You’ve got a tropical treat that’ll transport you to paradise with every spoonful.
Mango Float became my go-to dessert for scorching summer days when turning on the oven feels like torture. There’s something so satisfying about building those perfect layers – like edible artwork that tastes even better than it looks. The best part? You probably have most ingredients in your pantry already. Just grab some ripe mangoes (the sweeter, the better!), and you’re minutes away from dessert heaven.
Why You’ll Love This Mango Float
Trust me, this dessert is about to become your new obsession. Here’s why:
- No oven required – Perfect for when it’s too hot to bake but you’re craving something sweet
- Ready in 20 minutes (plus chilling time) – Faster than running to the store for dessert
- Creamy meets crunchy – That magical combo of velvety cream and crisp graham crackers gets me every time
- Tropical vacation in a bite – Juicy mangoes make it taste like sunshine
- Foolproof to make – Even my 10-year-old niece can assemble the layers perfectly
Seriously, what’s not to love? It’s the dessert that always disappears first at potlucks!
Ingredients for Mango Float
Here’s everything you’ll need to make this dreamy dessert – and yes, every single ingredient matters! I learned the hard way that skipping the “chilled” part on the cream leads to sad, soupy results.
- 2 cups heavy cream (chilled – trust me on this!)
- 1 can (14 oz) sweetened condensed milk – that iconic blue can is my go-to
- 1 pack (200g) graham crackers – honey flavor works best
- 3 ripe mangoes, sliced thin (about 1/4 inch) – look for that golden yellow color
That’s it! Just four simple ingredients that transform into pure magic. Pro tip: Buy an extra mango because you will snack on slices while assembling!
Equipment You’llh2h2>
Don’t worry – you won’t need any fancy gadgets for this from from from from my kitchen:
- Large mixing bowl (chilled if possible – helps the cream whip faster)
- Hand mixer or stand mixer (though I’ve used a whisk in a pinch!)
- 9×9 inch dish (or any similar sized container shows shows off those pretty layers best)
- Spatula for spreading that dreamy cream
See? Nothing complicated – just basic tools you probably already have!
How to Make Mango Float
Okay, let’s get to the fun part – building those dreamy layers! I’ve made this dessert dozens of times, and I promise it’s easier than it looks. Just follow these steps, and you’ll have a showstopper dessert that’ll have everyone asking for seconds.
Step 1: Whip the Cream
First things first – that cream needs to be COLD. I pop my mixing bowl and beaters in the freezer for 15 minutes before starting. Pour in the heavy cream and whip on medium-high until you get stiff peaks. How do you know it’s ready? When you lift the beaters, the peaks should stand straight up without flopping over. Don’t walk away though – cream goes from perfect to over-whipped in seconds!
Step 2: Combine Cream and Condensed Milk
Now for the magic! Pour in that sweet condensed milk (I may or may not lick the can clean). Here’s the key – fold gently with a spatula using big, sweeping motions. We want to keep all that air we just whipped into the cream. Overmixing will deflate our fluffy clouds, and nobody wants that!
Step 3: Layer Graham Crackers and Cream
Time to assemble! Place a single layer of graham crackers in your dish – break some to fill gaps if needed. Now spread about 1/3 of the cream mixture evenly over the crackers. Pro tip: Don’t press down too hard or you’ll crush the crackers. We want distinct layers, not mush!
Step 4: Add Mango Slices
Arrange those beautiful mango slices in a single layer over the cream. I like to fan them out slightly – makes it look extra fancy! Try to cover the whole surface so every bite gets mango goodness. Resist the urge to pile them too thick though – we’ve got more layers to go!
Step 5: Chill Before Serving
Repeat the layers until you run out of ingredients (I usually get 3 full layers), ending with cream on top. Now the hardest part – waiting! Cover and refrigerate for at least 4 hours, but overnight is even better. This chill time lets the graham crackers soften just enough while keeping their structure. Trust me, it’s worth the wait – the texture transforms into something magical!
When it’s finally time to serve, I like to garnish with extra mango slices or a dusting of graham cracker crumbs. Then dig in and enjoy your tropical masterpiece!
Tips for the Perfect Mango Float
After making this dessert more times than I can count, I’ve picked up some tricks that take it from good to “Oh my gosh, give me the recipe!” good:
- Chill everything – The bowl, the beaters, even your serving dish! Cold tools help the cream whip up faster and hold its shape better.
- Smell your mangoes – Ripe ones should have that sweet, floral aroma at the stem end. No smell? No flavor!
- Slice mangoes thin – About 1/4 inch thick lets them soften perfectly without making layers slide.
- Pat mangoes dry – A quick dab with paper towels prevents watery layers.
- Make it ahead – The flavors meld beautifully overnight, so it’s actually better the next day!
Follow these simple tricks, and you’ll have the creamiest, dreamiest Mango Float every single time!
Mango Float Variations
Once you’ve mastered the classic version, try these fun twists! My personal favorite? Adding a sprinkle of toasted coconut between layers – it gives the most amazing tropical crunch. For nut lovers, crushed cashews or pistachios add wonderful texture. Not a mango fan? Swap in strawberries or peaches when they’re in season. One adventurous friend even used caramelized bananas – messy to layer but oh-so-delicious! The possibilities are endless with this versatile dessert.
Serving and Storing Mango Float
Here’s the best part – this dessert actually gets better as it sits! I always make mine the night before so those graham crackers have time to soften into cake-like perfection. When serving, use a sharp knife dipped in hot water for clean slices. Leftovers? Just cover tightly with plastic wrap (press it right against the surface to prevent drying) and refrigerate for up to 3 days. Though let’s be honest – it never lasts that long in my house!
Mango Float FAQs
I’ve gotten so many questions about this Filipino dessert over the years – here are the ones that pop up most often!
Can I use frozen mangoes?
You can, but thaw and drain them really well first. Frozen mangoes tend to be extra watery, which can make your layers soggy. Fresh is always best for that perfect texture and sweet tropical flavor!
What if I can’t find graham crackers?
No worries! Digestive biscuits work great as a substitute. Just avoid anything too sweet – we want that nice contrast with the creamy layers. One time I even used vanilla wafers in a pinch, and it turned out surprisingly good!
How long does mango float last in the fridge?
About 3 days if you can resist eating it all at once! The graham crackers keep softening, so by day 3 they’re more cake-like than crisp. Pro tip: If you know you’ll have leftovers, store individual portions to keep them fresh longer.
Can I make this dairy-free?
Absolutely! Coconut cream whips up beautifully instead of heavy cream, and there are some great vegan condensed milk options now. Just be sure to chill everything extra well – coconut cream can be trickier to whip.
Why did my cream mixture turn runny?
Oh no! This usually happens if the cream wasn’t cold enough or if you overmixed. time, time, chill your bowl and beaters beforehand, and stop folding as soon as the condensed milk is incorporated. If it happens, pop the whole thing in the freezer for 30 minutes before continuing!
Nutritional Information
Here’s the scoop on what you’re enjoying – remember, these are estimates and can vary based on your specific ingredients:
- Calories: 320 per serving
- Fat: 18g (10g saturated)
- Carbs: 35g
- Sugar: 25g
- Protein: 5g
Not too shabby for a dessert that tastes this indulgent! The mangoes add natural sweetness and a dose of vitamin C too.
Share Your Mango Float Experience
Nothing makes me happier than seeing your Mango Float creations! Snap a photo of those gorgeous layers and tag me on Instagram – I love seeing all your tropical masterpieces. Did you add a fun twist? Leave a comment below to share your version! This recipe is all about making memories and sharing the love, one creamy bite at a time.
PrintMango Float
A creamy, no-bake Filipino dessert with layers of graham crackers, whipped cream, and fresh mangoes.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Total Time: 4 hrs 20 mins
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Filipino
- Diet: Vegetarian
Ingredients
- 2 cups heavy cream
- 1 can (14 oz) sweetened condensed milk
- 1 pack (200g) graham crackers
- 3 ripe mangoes, sliced
Instructions
- Whip the heavy cream until stiff peaks form.
- Fold in the sweetened condensed milk gently.
- Layer graham crackers at the bottom of a dish.
- Spread a layer of the cream mixture over the crackers.
- Add a layer of sliced mangoes.
- Repeat layers until all ingredients are used.
- Chill for at least 4 hours before serving.
Notes
- Use ripe mangoes for the best flavor.
- Chill the cream before whipping for better results.
- Serve cold for a refreshing dessert.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg