Mango Float

Mango Float

Layers of graham crackers, sweetened whipped cream, and luscious mango make up this Filipino icebox delicacy. Everything should be chilled, including the cream, condensed milk, mixing bowl, glass dish, and mixer beaters. This will speed up the cream whipping process and ensure that everything fits together perfectly when assembled. Before serving, thaw the float or serve it slightly frozen. Enjoy with your preferred tea, coffee, wine, or cocktail for dessert!


  1. Five ripe but firm mangoes
  2. Four cups (960 mL) of heavy cream or chilled canned all-purpose cream
  3. One can of condensed milk, kept cold all night
  4. two tsp of essence from vanilla
  5. ½ teaspoon kosher salt
  6. 21 crackers graham cracker, plus more, crushed, for topping


  • Remove the peel off the mangoes and trim the lobes as close to the pit as you can. Slice ¹⁄₁₆ of an inch (15 mm) thick on each side of the mango lobes, being careful to keep the slices whole, and place them on a tray or plate. Before assembling, place a lid on and keep chilled. Chop the remaining mango into cubes measuring ½ inch (1.24 cm). When ready to assemble, transfer to a bowl, cover, and chill.
  1. In a large, refrigerated bowl, add 2 cups of cream. Beat on medium-high speed for 3–5 minutes, or until firm peaks form, using an electric hand mixer. Add the remaining two cups of cream and beat for an additional three to five minutes, or until stiff peaks form.
  • After adding half of the condensed milk, beat it in completely. After adding the salt, vanilla, and remaining condensed milk, beat for 5-7 minutes, or until stiff peaks form. Finally, use a rubber spatula to whisk the mixture.
  • Press parchment paper into a refrigerated 7 x 11 (17 x 27 cm) glass dish, allowing overhang on all sides.
  • Graham crackers should be layered one layer deep on the bottom of the plate, broken to fill in spaces as needed. Evenly cover the graham crackers with 2-3 cups (480-720 ml) of the whipped cream mixture, ensuring that it reaches the corners and borders of the dish. Add ½ of the diced mango on top. To create a second layer, repeat. In the last layer, set up the Place the chopped mango over graham crackers and cover with 2-3 cups of whipped cream. Decoratively arrange the thinly sliced mango on top. Break up the Graham Crackers and scatter them about the float’s perimeter.
  • Refrigerate the mango float for four to six hours, or until the cream solidifies and the graham crackers become pliable and absorb some liquid. Cover the float with plastic wrap. Place the float in the freezer for a duration of eight hours or overnight.
  • Take the float out of the freezer and pull it out of the dish using the parchment paper. Thaw for five to ten minutes prior to slicing.
  • Accompany with your preferred dessert wine, drink, .tea, or coffee.



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