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Mango Float Dessert Recipe

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4.9 from 109 reviews

Experience the tropical flavors of the Philippines with this effortless Filipino Mango Float dessert. Combining layers of creamy sweetened condensed milk mixture with ripe mango slices and crunchy graham crackers, this no-bake treat is both simple to prepare and irresistibly delicious. Perfect for warm weather or when you want a refreshing, fruity dessert that requires minimal effort.

Ingredients

For the Cream Mixture

  • 1 cup All-Purpose Cream (substitute with heavy cream for a richer texture)
  • 1 cup Sweetened Condensed Milk (can be replaced with a sugar-free version)
  • 1 cup Evaporated Milk (coconut milk works as a great dairy-free alternative)

For the Layers

  • 4 cups Ripe Mangoes, peeled and thinly sliced (about ¼ inch thick; canned mango slices can be used if well-drained)
  • 1 pack Graham Crackers (substitute with ladyfingers or crushed cookies for variety)

Instructions

  1. Prepare the Cream Mixture: In a large mixing bowl, combine the all-purpose cream, sweetened condensed milk, and evaporated milk. Whip gently on low speed until the mixture is smooth and creamy, which should take about 2 to 3 minutes.
  2. Slice the Mangoes: Carefully peel the ripe mangoes and slice them into thin pieces approximately ¼ inch thick to ensure they layer nicely in the dessert.
  3. Layer the Base: Select a serving dish and evenly layer the graham crackers to cover the bottom completely, creating the first base layer for the mango float.
  4. Assemble the Layers: Spread a layer of the cream mixture over the graham crackers. Follow this with a layer of thinly sliced mangoes. Repeat layering with graham crackers, cream mixture, and mangoes until all ingredients are used, making sure to end with a layer of the cream mixture on top.
  5. Chill the Mango Float: Cover the dish with plastic wrap or aluminum foil and refrigerate the dessert for at least 4 hours, though overnight chilling is preferred for the best flavor melding and texture setting.
  6. Serve: Before serving, optionally garnish the top with additional mango slices or crushed graham crackers for extra texture and visual appeal. Cut the mango float into squares and serve chilled for a refreshing tropical dessert.

Notes

  • For a richer dessert, substitute all-purpose cream with heavy cream.
  • To make a dairy-free version, use coconut milk instead of evaporated milk and check for dairy-free condensed milk options.
  • If using canned mango slices, ensure they are drained well to avoid sogginess.
  • Ladyfingers or crushed cookies can replace graham crackers if desired.
  • Chilling overnight improves the flavor and texture as the graham crackers soften and absorb moisture from the cream and mangoes.

Find it online: https://oliviabakes.com/mango-float-dessert-recipe/