Filipino Mango Float (Printable Version)
Luscious layers of mangoes, cream, and crackers make this chilled Filipino dessert irresistible.
# 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 sliced thinly
→ Cookies
04 - 200 g graham crackers (about 24 sheets)
→ Optional Toppings
05 - 2 tablespoons graham cracker crumbs
06 - Fresh mint leaves
# Directions:
01 - Whip the chilled heavy cream with an electric mixer on medium-high speed until soft peaks form. Gently fold in the sweetened condensed milk until well combined and smooth.
02 - Arrange a single layer of graham crackers on the bottom of a 9x13-inch glass dish, breaking as needed to fit. Spread a third of the cream mixture evenly over the crackers.
03 - Layer with a third of the sliced mangoes, distributing them evenly across the cream.
04 - Repeat the layers twice more: graham crackers, cream mixture, and mangoes. Finish with a layer of mangoes on top for presentation.
05 - Sprinkle reserved graham cracker crumbs on top for garnish if desired. Cover with plastic wrap and refrigerate for at least 6 hours, or overnight, until completely set and chilled.
06 - Slice into squares and serve cold. Garnish with fresh mint leaves if desired.
# Expert Hints:
01 -
- The creamy filling needs exactly five minutes of active work but tastes like you spent all day on it
- Sweet mangoes against slightly salty grahams create that perfect salty sweet balance nobody can resist
02 -
- Room temperature cream will not whip properly no matter how long you beat it, so give yourself enough chill time
- The grahams soften as they sit, but if they are still too crunchy after six hours, your next layer of cream was too thin
03 -
- Arrange your mango slices in a pattern rather than scattering them randomly—it makes the final presentation feel intentional
- Sift the graham cracker garnish through a fine mesh strainer so it falls like dust instead of clumping