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
Scale
- 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