Mango Float Filipino Dessert

Sweet ripe mangoes layered with clouds of whipped cream and crisp graham crackers make Mango Float the ultimate chilled dessert for hot days or festive gatherings. Just a few steps transform classic Filipino flavors into cool, creamy slices everyone will love.

I first made Mango Float for a birthday dinner and could hardly get it into the fridge before my family began sneaking spoonfuls. Now it is requested for every celebration.

Ingredients

• Mangoes: choose four large ripe mangoes with a little give when you press the skin for intense flavor and softness
• Heavy whipping cream: makes up the bulk of the creamy layer use one that is very cold for the fluffiest texture
• Sweetened condensed milk: provides just the right amount of sweetness and keeps the cream light and smooth
• Graham crackers: neutral flavor and crispness create perfect layers that soften into a cake like texture overnight

Step by Step Instructions

Whip the Cream:

Pour cold heavy whipping cream into a large mixing bowl. Begin mixing on medium speed using an electric hand or stand mixer until soft peaks form which means the cream will hold its shape but tips fall over when you lift the beaters. This step ensures your dessert stays airy and light.

Sweeten and Stabilize:

Slowly add the sweetened condensed milk to the whipped cream. Turn the mixer to high and continue beating until stiff peaks form. You will know it is ready when the mixture holds its shape and looks smooth and airy though do not over whip or it can turn grainy.

Build the First Layer:

Place a single layer of graham crackers along the bottom of a rectangular baking dish breaking pieces with your hands to fill any gaps. A snug base is important so the cake holds together when sliced.

Spread the Cream:

Gently spoon about one third of the cream mixture over the crackers. Use a spatula to smooth it into an even layer reaching all corners. This step ensures each bite has plenty of creamy richness.

Add Mangoes:

Dot the cream evenly with thin mango slices. Fan them out or overlap slightly to make it easier to slice later. Using ripe juicy mangoes is the best way to get full flavor.

Repeat the Layers:

Continue layering crackers then cream and then mango slices until you have three sets of each. Finish the top with a final layer of sliced mangoes for a beautiful presentation.

Chill to Set:

Cover the dish loosely with plastic wrap and refrigerate for at least six hours or overnight. This time allows the cream to firm up and the crackers to soften into a cake like consistency.

Slice and Serve:

Once chilled cut into squares with a sharp knife for neat pieces and use a spatula to lift them from the dish. Serve cold for the best texture. Mango Float tastes even better after sitting overnight as the flavors meld.

I always look forward to savoring the mangoes layered on top they remind me of summers picking fruit at a family farm. When I see my loved ones gathered around for seconds it feels like sharing a piece of home.

Storage Tips

Refrigerate leftovers tightly covered to keep the cream from absorbing other fridge odors. Mango Float keeps well for up to two days though the mango may begin to lose its vibrant color after that. Avoid freezing as the cream may separate when thawed.

Ingredient Substitutions

No graham crackers on hand Try digestive biscuits ladyfingers or other mild cookies. If you cannot get fresh mangoes use frozen slices thawed and patted dry or even well drained canned mangoes. Light or low fat cream will work but the texture will be softer and less stable.

Serving Suggestions

This dessert is perfect as a finale to grilled dishes or Filipino favorites like pancit or barbecue skewers. Add an extra handful of diced mango or toasted coconut on top before serving for a festive touch. Serve in individual glass cups if you want a more elegant presentation and easy portioning.

Cultural Context

Mango Float is a beloved Filipino take on the classic icebox cake combining local mangoes with imported pantry staples like graham crackers and condensed milk. It often appears at birthdays holidays and summer celebrations as a cooling treat for all ages. Its popularity comes from both its simplicity and its celebration of the country’s sweetest produce.

Common Questions About Recipes

→ Which mangoes are best for Mango Float?

Alphonso or Ataulfo mangoes are ideal for their sweetness and soft texture, but any ripe mango will work.

→ How long should Mango Float chill before serving?

Chill for at least 6 hours or overnight to allow the cream to set and crackers to soften properly.

→ Can I substitute graham crackers?

Yes, use digestive biscuits or ladyfingers if graham crackers are unavailable. Texture and flavor may vary slightly.

→ How long does Mango Float stay fresh?

The dessert is best enjoyed within 2 days. Refrigerate and keep covered to preserve freshness and texture.

→ Does Mango Float contain allergens?

It contains dairy (cream, condensed milk) and gluten (graham crackers). Check packaging for allergen info.

→ Can I make Mango Float vegan?

Try using plant-based whipping cream and a vegan condensed milk alternative along with gluten-free crackers.