easy filipino mango float recipe: A No-Bake Family Dessert
This Filipino-inspired mango float is a simple no-bake refrigerator cake made with ripe mangoes, graham crackers, and a creamy sweetened filling. Chilling time softens the crackers into tender cake-like layers for an easy make-ahead family dessert.
Servings 12
Ingredients
- 2 cups cold heavy whipping cream 480 ml
- 1 can sweetened condensed milk 14 ounces (396 g)
- 1 teaspoon vanilla extract 5 ml
- 18 full-sheet graham crackers about 9 ounces (255 g)
- 3 large ripe mangoes peeled and thinly sliced or diced, about 4 cups (600 g)
Instructions
- Chill a 9-by-13-inch (23-by-33-cm) baking dish and a large mixing bowl for 10 minutes if time allows. This helps the cream whip more easily.
- Beat the cold heavy cream in the chilled bowl with an electric mixer on medium-high speed until soft peaks form, about 2 to 3 minutes. Do not overbeat.
- With the mixer on low speed, gradually add the sweetened condensed milk and vanilla. Beat just until the filling is smooth and holds medium peaks.
- Arrange a single layer of graham crackers over the bottom of the baking dish, breaking a few crackers as needed to cover gaps.
- Spread about one-third of the cream filling over the crackers. Add about one-third of the mango pieces in an even layer.
- Repeat with two more layers of graham crackers, cream filling, and mangoes. Finish with mangoes on top. Cover the dish tightly.
- Refrigerate for at least 6 hours, or preferably overnight, so the graham crackers soften into cake-like layers. Slice cold and serve.