Easy Filipino Mango Float With Creamy No-Bake Layers

Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes

Mango float is the no-bake dessert I make when I do not want the oven on, layers of cream and cookies with ripe mango between. I use mango that is just past firm so it slices clean and tastes sweet.

The recipe features simple no-bake layers made from cookies and whipped cream, making it a quick and enjoyable dessert to prepare. You can impress your friends and family with this delicious Filipino classic.

Delicious No-Bake Mango Float

This Filipino Mango Float features layers of graham crackers, ripe mango slices, and a luscious whipped cream filling. The dessert is assembled in a dish and chilled to achieve a decadent, creamy texture. It serves 8 people and takes just a short time to prepare, although it benefits from a few hours of chilling.

Ingredients

2 ripe mangoes, peeled and sliced
1 cup heavy cream
1 can (14 oz) sweetened condensed milk
1 package (about 200 grams) graham crackers
1/2 cup milk (for dipping crackers)
1 teaspoon vanilla extract
Optional: additional mango slices for garnish

Instructions

Prepare the Mangoes: Peel and slice the ripe mangoes into thin pieces, setting aside some for garnish.
Make Whipped Cream: In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the sweetened condensed milk and vanilla extract, mixing until well combined.
Layer the Float: In a baking dish, quickly dip graham crackers in milk to soften them, then layer them at the bottom of the dish. Spread a layer of the whipped cream mixture over the crackers, followed by a layer of sliced mangoes. Repeat the layers until the dish is full, finishing with whipped cream.

Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight to allow the flavors to meld.
Serve: Once chilled, slice the mango float and serve topped with additional mango slices for garnish.