Filipino mango float is a no bake dessert with layers of cream, mango and graham crackers. The mango float is super easy to make but waiting to eat is agony! You will need to refrigerate the dessert overnight to ensure that the cream settles and the crackers become soft.
This dessert is perfect for ripe fresh mangoes. I’m not much of a baker myself, so this mango dessert was very easy for me to assemble. The filipino mango float also only uses 5 ingredients! It’s light, creamy, and perfectly sweet β the perfect dessert for hot summer days.
FREEZING INSTRUCTIONS:
Instead of refrigerating the mango float, you can also freeze it overnight! When you freeze it overnight, you will end up with an ice cream-like texture. Before serving, let the mango sit out for 30 minutes or until desired softness. This will make it easier for you to cut it as well. I prefer this option when I want to have a delicious ice cream cake π
INGREDIENTS YOU NEED FOR YOUR MANGO FLOAT:
- heavy cream, chilled overnight
- sweetened condensed milk, chilled overnight
- salt
- ripe mangos
- graham crackers
PRODUCTS I USED FOR MY DISH:
I recommend using this brand: Longevity Brand condensed milk because it’s super flavorful and has the perfect amount of sweetness!
For the mangos, I also recommend yellow mangos (from the Philippines is even better!). I like waiting until the mangoes are super ripe so it’s super sweet. But be careful to not wait too long or else the mango gets too soft to cut.
HOW TO MAKE FILIPINO MANGO FLOAT:
- Make sure your mangos are ripe and sweet. Peel the skin and slice mangos thinly or you can chop the mangos. Set aside.
- Whip heavy cream until soft peaks form. Then gradually add pinch of salt and condensed milk. Whip cream until stiff peaks form. Tip: chill the heavy cream, condensed milk, and bowl in the fridge for a few hours or overnight for easy whipped cream!
- Crush graham crackers until desired crumb or use the whole cracker without crushing. I like it crushed for a soft crumble texture.
- Letβs start layering the mango float in a 8 x 8 inch glass container or a large container. First lay the graham crackers. Then, whipped cream. Lastly, add sliced mango. Repeat one more time. For the last layer, add whipped cream and sliced mango. You can also add more graham cracker crumbs at the top for decoration.
- Cover the container and refrigerate overnight. Served chilled for soft texture (like bread pudding). Another option is to freeze overnight for ice cream like texture. Before eating, thaw for 30 minutes or less depending on what texture you like.
Filipino Mango Float
Ingredients
- 4 cups heavy cream chilled overnight
- Β½ cup condensed milk chilled overnight
- pinch of salt
- 4 ripe mangos chopped or sliced
- 2 packs graham crackers from 1 box
Instructions
- Make sure your mangos are ripe and sweet. Peel the skin and slice mangos thinly or you can chop the mangos. Set aside.4 ripe mangos
- Whip heavy cream until soft peaks form. Then gradually add pinch of salt and condensed milk. Whip cream until stiff peaks form. Tip: chill the heavy cream, condensed milk, and bowl in the fridge for a few hours or overnight for easy whipped cream!4 cups heavy cream, pinch of salt, Β½ cup condensed milk
- Crush graham crackers until desired crumb or use the whole cracker without crushing. I like it crushed for a soft crumble texture.2 packs graham crackers
- Letβs start layering the mango float in a 8 x 8 inch glass container or a large container. First lay the graham crackers. Then, whipped cream. Lastly, add sliced mango. Repeat one more time. For the last layer, add whipped cream and sliced mango. You can also add more graham cracker crumbs at the top for decoration.4 cups heavy cream, 2 packs graham crackers, 4 ripe mangos
- Cover the container and refrigerate overnight for soft texture (like bread pudding). Another option is to freeze overnight for ice cream texture. Before eating, thaw for 30 minutes or less depending on what texture you like.
Video
@cookwithdana can you tell Iβm excited to make more mango dessertsπ #asianrecipes #mango #easyrecipe #foodtok
β¬ Friendly piano cafe music – INOSHIN
Looking for more delicious recipes? Check out my favorites below:
- Mango pancake – ripe mango and cream wrapped in a soft crepe
- Mango mochi – soft mochi tossed in coconut with a ripe mango center
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Minerva says
Hi! Would that be sweet condensed milk?
Cook With Dana says
Hi there, yes sweetened condensed milk. Updated the post as well to reflect that π
Elle says
It was such a hit with my partner and kids! Loved it! I love mangos, my only error was not telling my SO to get more ripened mangos! Other than that recipe is 10/10!
Will definitely keep it in my notes for more summer time desserts. Thank you!
Cook With Dana says
Awesome! Glad you enjoyed it!! Always get more mangos than expected haha
Isabel says
Can I use condensed coconut milk?
Cook With Dana says
Yes!
Stephanie says
How many people would this feed?
I want to try this for 20 people π
Cook With Dana says
Hi! It feels around 4-6 people. You may need to 4x the recipe β‘Μ
Sheila says
Hi! What size pan did you use? Yum I canβt wait to make it. π
Cook With Dana says
Hi Sheila, I used an 8 x 8 inch glass container. Excited for you to try!