So, This Mango Float Story…
Alright, if you’ve ever poked around my kitchen during the sticky height of summer, you’ve probably heard me mumbling something about the wonders of Mango Float. True story: I made it for my cousins once and they inhaled it before I’d even managed to snap a photo. (I wanted a fancy pic for my WhatsApp status, but oh well… food first, right?) Mango Float was handed to me by my neighbor Jen in Cebu ages ago. She scrawled the recipe onto the back of a power bill and insisted on two cans of REAL cream—but honestly, any kind will do if you're not picky. Anyway, little did I know it’d become my lazy dessert for every family get-together from then on!
Why You’ll Probably Love This (I Do!)
I whip this up whenever folks come over unexpectedly, or if I just want a fridge treat to swipe a forkful from at midnight. My family goes a bit wild for it because (a) it's cold and sweet, (b) mangoes are basically edible sunshine, and (c) you don’t have to use the oven. Not gonna lie, the first time I tried it, the layers looked wonky but it was so creamy nobody cared. If you’re short on patience (aren’t we all sometimes?)—this is the one to make. Oh, and when it’s too stinkin' hot to bake anything at all? Mango Float, to the rescue.
Here’s What You’ll Need (Plus My Goofy Swaps)
- 4-5 ripe mangoes, sliced thin (or 2 cans of drained sliced mangoes when I forget to shop; shield your eyes if my Lola reads this!)
- 2 cups all-purpose cream (sometimes I use table cream, but once used a weird 'light' cream and it just... wasn’t right)
- 1 can (300ml) sweetened condensed milk (Any brand is OK, but my friend swears by Carnation—it’s probably just nostalgia)
- 200g graham crackers (when I’m out, I’ve used digestive biscuits. It works, but the texture is a bit different)
- Optional: crushed graham (or digestive) for topping, or even chopped nuts if you’re feeling fancy
How I Actually Throw This Together (No Pretending Perfection)
- Mix the cream and condensed milk in a bowl. I always taste-test here, maybe more than once. It’s supposed to be a bit sweet and creamy; tweak until you like it.
- Peel and slice your mangoes. Try to get them thin, but don’t sweat it if some end up weird-shaped—no one’s measuring.
- In a glass dish (honestly, I often use a reused ice cream tub), lay out a base of graham crackers. You might need to break them to fit the edges. Sometimes there’s a gap or two—won’t matter later.
- Spoon over a layer of that creamy mixture. Smooth it around (here’s when I lick the spoon—strictly for quality control!).
- Add a single layer of mango slices like a mango jigsaw puzzle or just slap them on—depends how fancy I feel.
- Repeat the layering: crackers, cream, mango, until you reach the top or run out of stuff (I usually finish with a cream layer and extra mangoes, then sprinkle some crushed graham if I have it).
- Cover with plastic wrap—poke a few holes so it doesn’t sweat too much—and freeze at least 4 hours, but overnight is better (no, seriously, I think the flavors meld perfectly by then).
- To serve, scoop or slice (ha, 'slice' is optimistic if you’re too eager—it sometimes ends up a bit… messy. Still tasty, though).
Notes From My Many (Messy) Attempts
- The first few times, I put too much cream and it got runny. Actually, letting it freeze longer usually sorts that out.
- If you’re using canned mango, it helps to dry them a bit with paper towels.
- The kind of condensed milk majorly affects the sweetness. I accidentally grabbed a 'double-sweet' can once; wow, that was intense.
Variations I’ve Tried (And What Flopped)
- I once swapped out mangoes for strawberries. It looked gorgeous but wasn’t as refreshing—mango just beats berries here, in my opinion.
- Adding a pinch of lime zest gives a weirdly tropical twist; I liked it, my husband said it was 'fancy' (which I think means 'unnecessary' to him).
- Layering with thin pineapple rings? Didn’t love it. Got all mushy really fast, so I’d avoid that.
Wait! What If I Don't Have a Rectangular Glass Dish?
Well, I once layered everything in a giant Tupperware; nothing tragic happened. Also, if you only have those tiny takeout containers, just make a few single-serves—bonus is, you don’t have to share. I mean, who's judging?
The Truth About Storage (Or, Where’d My Mango Float Go?)
Supposedly, this will keep in the fridge for 2-3 days, or in the freezer for about a week. But honestly, in my house? Mango Float lasts about 23 hours max, and that’s mostly because someone hid it behind the peas. It’s best fresh from the fridge—freezing makes it a little too icy sometimes, but the mango flavor is still fab. If you want more tips on no-bake desserts, I love Serious Eats' guide to summer sweets.
How We Serve It (And a Weird Family Quirk)
I like it plain, but my cousins (the same ones who devoured it early on) top theirs with extra sliced mango, or even a scoop of vanilla ice cream. Sometimes, on especially toasty days, we eat it straight from the baking dish with soup spoons—no shame! That’s always a hit, though my aunt once tried drizzling it with chocolate syrup, which honestly felt a bit much. One time, we let the float soften a bit, then "accidentally" ate most of it while standing around the fridge. Story of my life.
What I’ve Learned (a.k.a. Mango Float Wisdom)
- If you layer the crackers too thin, it turns soupy after slicing. Once I rushed this step and deeply regretted it. Next time—take an extra minute, trust me.
- Go easy on the condensed milk until you taste. You can always add more, but you can’t take it out (I learned the hard way; my teeth practically ached).
- Don’t stress about making tidy layers. Seriously—it’s delicious however it looks.
Mango Float FAQs (Stuff People Have Actually Asked Me)
- Is it okay to use frozen mangoes?
- Yep, just thaw them out and pat them dry, or you'll get a soggier float. I've done it when mangoes were crazy pricey, works a treat!
- Can I make this vegan?
- I haven’t nailed a perfect vegan Mango Float yet—coconut cream and vegan condensed milk get close, but the flavor's a bit different. If you try it, let me know!
- What about using other biscuits?
- I've tried Marie biscuits, but they soaked up the cream too quickly and went mushy. Digestives are your best backup, in my book.
- Help! My Mango Float won’t set.
- Try popping it in the freezer for another couple hours. Or... just eat it like a trifle. Still good, just less pretty!
- Where can I find more Filipino desserts?
- Actually, I usually end up checking Kawaling Pinoy for inspiration (they have loads of classic sweets!).
So there you go. Happy layering—and don’t be surprised if you “accidentally” eat half of it before company arrives. Happens to the best of us.
Ingredients
- 3 large ripe mangoes, peeled and sliced
- 2 cups heavy whipping cream, chilled
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 package (200g) graham crackers
- ¼ cup sugar
- ¼ cup crushed graham crackers, for topping
- Fresh mint leaves, optional for garnish
Instructions
-
1In a large mixing bowl, whip the chilled heavy cream with sugar and vanilla extract until soft peaks form.
-
2Gently fold in the sweetened condensed milk until well combined.
-
3Line the bottom of a rectangular or square dish with a layer of graham crackers, breaking them as needed to fit.
-
4Spread a layer of the cream mixture over the graham crackers, then add a layer of sliced mangoes.
-
5Repeat the layers of graham crackers, cream mixture, and mangoes until all ingredients are used, finishing with a cream layer on top.
-
6Sprinkle crushed graham crackers on top for garnish. Cover and refrigerate for at least 4 hours or overnight before serving. Optionally, garnish with fresh mint leaves.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!