Filipino Mango Float

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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 – the perfect dessert for hot summer days.

Love Asian sweets? Don’t miss my Matcha Chocolate Truffles and Korean Dubai Chocolate Chewy Cookie. And if you’re craving a savory bite to go with your mango float, try it with my Cream Cheese Crab Rangoon Burrito or my Pork Banh Mi (Vietnamese Sandwich).

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 😉

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:

1. Make sure your mangos are ripe and sweet. Peel the skin and slice mangos thinly or you can chop the mangos. Set aside.
2. 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!
3. Crush graham crackers until desired crumb or use the whole cracker without crushing. I like it crushed for a soft crumble texture.
4. Let’s 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.
5. 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.

Check Out More Delicious Dessert Recipes

• Mango Mochi – soft and chewy mango-filled mochi coated with shredded coconut.
• Chinese Mango Pudding – a refreshing dessert that’s light and not too sweet, made with mango puree and coconut milk.
• Mango Pancake – crepe filled with sweet mango and cream!

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