Mango float has always been a staple in my family, especially during summer gatherings. This no-bake Filipino mango float dessert brings back so many happy memories of my childhood, with my mom meticulously layering those sweet, ripe mangoes and creamy goodness. The thought of that cool, refreshing bite makes my mouth water even now! It’s such a simple yet incredibly satisfying treat. Learning how to make mango float was one of my first forays into creating desserts, and it’s a skill I’ve cherished. Let’s get cooking!
Why You’ll Love This Mango Float
This delightful dessert is a winner for so many reasons:
- It boasts an incredibly creamy and fruity taste that’s simply irresistible.
- Perfect for busy bakers, it’s an easy mango float recipe with no oven required!
- The fresh mangoes provide natural sweetness and vitamins, making it a slightly healthier treat.
- It’s surprisingly budget-friendly, using common ingredients you likely already have.
- This dessert is a guaranteed hit with the whole family, from kids to grandparents.
- As an easy mango float recipe, it’s perfect for beginners looking to impress.
- It’s a refreshing option that’s light and satisfying, not overly heavy.
- The beautiful layers make it a visually appealing dessert for any gathering.
Mango Float Ingredients
Gathering the right ingredients is key to achieving that perfect creamy texture and sweet, fruity flavor in your homemade mango float. Here’s what you’ll need for this delightful Filipino dessert:
- 15 graham crackers, plus 3 crushed for topping – These form the base and topping, giving our mango float its signature graham cracker crunch.
- 2 cups heavy whipping cream – This is the base for our luscious, creamy filling. Make sure it’s cold for best whipping results.
- 1/2 cup condensed milk – The sweetness and creamy richness of the mango float condensed milk are essential for binding everything together and adding that classic Filipino dessert flavor. Chilling it helps the cream whip up better.
- 4 ripe mangoes – You’ll need 3 mangoes sliced thinly for layering and 1 diced for the topping. Ripe, sweet mangoes are crucial for the best taste!
- 1 tsp vanilla extract – This little addition enhances the overall flavor profile, complementing the mango and cream beautifully.
How to Make Mango Float
- Step 1: Prepare your dish. Line an 8×8 inch baking dish with parchment paper, ensuring there’s some overhang. This makes lifting your beautiful mango float out later a breeze.
- Step 2: Chill your ingredients. For the best results with this no-bake mango float, chill the condensed milk overnight in the fridge or for at least 30 minutes in the freezer. This helps the cream achieve stiff peaks.
- Step 3: Get your mangoes ready. Peel and thinly slice 3 ripe mangoes, and dice the remaining 1 mango for the topping. The sweetness of ripe mangoes is key to a delicious creamy mango float.
- Step 4: Whip the cream. In a large bowl, whip the cold heavy cream using an electric mixer on medium-high speed until soft peaks form.
- Step 5: Combine cream and condensed milk. Add the chilled condensed milk and vanilla extract to the whipped cream. Continue beating until stiff peaks form, creating that signature rich and smooth filling.
- Step 6: Layer your dessert. Start by placing a layer of graham crackers at the bottom of the prepared dish. Spread one-third of the cream mixture evenly over the crackers. Arrange the thinly sliced mangoes over the cream.
- Step 7: Repeat the layers. Continue layering with graham crackers, cream, and mango slices twice more. Ensure you finish with a layer of cream on top for a truly decadent mango float dessert.
- Step 8: Add the finishing touches. Sprinkle the crushed graham crackers evenly over the top layer of cream. Scatter the diced mangoes over the crushed crackers for a beautiful presentation.
- Step 9: Chill until firm. Cover the dish tightly with plastic wrap or foil. Refrigerate for at least 8 hours, or preferably overnight. This allows the flavors to meld and the creamy mango float to set properly.
- Step 10: Serve and enjoy. Use the parchment paper overhang to gently lift your perfectly set mango float out of the dish. Slice and serve this delightful Filipino mango float chilled.
Pro Tips for the Best Mango Float
Want to elevate your Filipino mango float from good to absolutely amazing? Here are a few tricks I’ve picked up that make all the difference:
- Use only ripe, sweet mangoes. The quality of your mangoes directly impacts the flavor of your mango float dessert.
- Don’t skip chilling the condensed milk; it’s crucial for achieving that perfect, fluffy cream consistency.
- If you prefer a firmer texture, you can add an extra layer of graham crackers in the middle.
- For a richer flavor, whip in a couple of tablespoons of cream cheese with the heavy cream.
What’s the secret to perfect mango float?
The real secret to the best mango float recipe is using perfectly ripe mangoes and ensuring your cream mixture is well-chilled before whipping. This combination creates that signature melt-in-your-mouth creamy texture you crave. For more insights on achieving perfect dessert textures, check out these tips on testing elements.
Can I make mango float ahead of time?
Absolutely! This homemade mango float is actually best made a day in advance. It allows the flavors to meld beautifully and the graham crackers to soften just enough, creating a more cohesive dessert. If you’re interested in other make-ahead desserts, consider this easy cinnamon rolls recipe.
How do I avoid common mistakes with mango float?
A common pitfall is not chilling the condensed milk, leading to a runny cream. Also, be careful not to over-whip the cream, or it can become grainy. Finally, ensure you chill the dessert long enough for it to set properly. Understanding ingredient properties, like those of onions, can also help in the kitchen.
Best Ways to Serve Mango Float
Serving your delicious mango float is almost as fun as making it! This delightful mango float dessert is fantastic on its own, but here are a few ways to make it even more special. You can serve it chilled straight from the refrigerator, allowing guests to experience its refreshing creaminess. For a touch of elegance, consider garnishing individual slices with a few extra slivers of fresh mango and a sprinkle of crushed graham crackers right before serving. It pairs wonderfully with a light cup of coffee or a refreshing glass of iced tea.
Nutrition Facts for Mango Float
This delightful mango float dessert is a treat that balances sweetness and refreshment. Here’s a breakdown of the approximate nutritional information per serving, calculated based on the ingredients used in this easy mango float recipe:
- Calories: 310
- Fat: 18g
- Saturated Fat: 11g
- Protein: 4g
- Carbohydrates: 34g
- Fiber: 2g
- Sugar: 25g
- Sodium: 95mg
Nutritional values are estimates and may vary based on specific ingredients and serving sizes.
How to Store and Reheat Mango Float
Properly storing your delicious homemade mango float ensures you can enjoy its creamy goodness for days to come. Once your mango float dessert has fully set in the refrigerator, allow it to cool completely before covering it. For the best results, store it in an airtight container. You can keep it refrigerated for up to 3 to 4 days. If you need to store it for longer, freezing is an excellent option. Wrap the entire mango float tightly in plastic wrap, then in aluminum foil, and freeze it for up to 3 months. To serve frozen mango float, simply transfer it to the refrigerator and let it thaw overnight. There’s no need to reheat this delightful dessert; it’s meant to be enjoyed cold!
Frequently Asked Questions About Mango Float
What is mango float?
What is mango float? It’s a popular no-bake Filipino dessert, also known as Mango Graham Cake. It’s made by layering crushed graham crackers with a rich, creamy mixture of whipped cream and condensed milk, interspersed with slices of fresh, ripe mangoes. It’s a simple yet incredibly satisfying treat. For a similar simple dessert, try this pistachio pavlova.
Can I use other fruits in my mango float recipe?
While ripe mangoes are traditional and create the classic flavor, you can absolutely experiment! Sliced peaches, strawberries, or even kiwi can work well in a mango float dessert recipe. Just ensure the fruit is ripe and not too watery. If you’re looking for other fruit-based desserts, this berry crumble is a great option.
How long does it take to make mango float?
The active preparation time for a mango float dessert recipe is quite short, usually around 20-30 minutes. However, the crucial part is the chilling time, which needs to be at least 8 hours, or preferably overnight, to allow the dessert to set properly and the flavors to meld. For other recipes with specific chilling times, consider this apple pie.
What’s the best way to store leftover mango float dessert?
To keep your homemade mango float tasting fresh, store any leftovers tightly covered in the refrigerator. It should stay delicious for about 3-4 days. Make sure to keep it well-sealed to prevent it from absorbing other odors in the fridge.
Variations of Mango Float You Can Try
Once you’ve mastered the classic Filipino mango float, you might want to explore some fun variations! This versatile dessert lends itself beautifully to different flavors and dietary needs. For instance, you can create a dairy-free version by using coconut cream instead of heavy whipping cream and a dairy-free condensed milk alternative. Another popular twist is the “mango float cake” style, where you might add a thin layer of crushed graham crackers between the cream and mango layers for extra texture. For a truly decadent experience, drizzle some melted chocolate or caramel sauce over the top layer before chilling. And for those who love an extra creamy, cold treat, consider adding a scoop of vanilla or mango ice cream to your serving, making it a delightful mango float with ice cream.
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Mango Float: 10 Creamy Layers of Bliss
- Total Time: 8 hours 20 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
This no-bake Mango Float recipe, also known as Mango Graham Cake, is a creamy, fruity, and refreshing Filipino dessert. Layers of graham crackers, whipped cream, and fresh mangoes create a delightful treat perfect for any occasion.
Ingredients
- 15 graham crackers (3 crushed for topping)
- 2 cups heavy whipping cream
- 1/2 cup condensed milk
- 4 ripe mangoes (3 sliced thinly, 1 diced)
- 1 tsp vanilla extract
Instructions
- Line an 8×8 inch baking dish with parchment paper, leaving some overhang for easy lifting.
- Chill the condensed milk overnight in the fridge or for 30 minutes in the freezer.
- Peel and slice 3 mangoes thinly; dice 1 mango into cubes. Set aside.
- Using a mixer, whip the heavy cream on medium-high speed until soft peaks form.
- Add the chilled condensed milk and vanilla extract to the whipped cream. Beat again until stiff peaks form.
- Divide the cream mixture into three equal portions.
- Place a layer of graham crackers on the bottom of the prepared dish.
- Spread one portion of the cream mixture evenly over the graham crackers.
- Arrange the thinly sliced mangoes over the cream layer.
- Repeat the layering process twice more: graham crackers, cream, and mango slices, finishing with a layer of cream on top.
- Sprinkle the crushed graham crackers over the top layer of cream.
- Scatter the diced mangoes over the crushed graham crackers.
- Cover the dish tightly with plastic wrap or foil.
- Refrigerate for at least 8 hours or preferably overnight until the mango float is firm and set.
- Use the parchment paper overhang to gently lift the mango float out of the dish.
- Slice the mango float and serve chilled.
Notes
- For extra texture, add layers of crushed graham crackers between the cream and mango layers.
- Mix in a tablespoon of cream cheese with the whipped cream for a slightly tangy flavor.
- Swap fresh mangoes with sliced peaches or strawberries for a different fruit variation.
- Drizzle caramel or chocolate syrup on top before chilling for a more decadent mango float.
- Store the mango float chilled in the refrigerator, covered tightly, for up to 3 days.
- For longer storage, freeze the mango float for up to 2 weeks. Thaw overnight in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake, Chilling
- Cuisine: Filipino
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 25g
- Sodium: 95mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
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