Let Me Tell You About Mango Float (And Why I Can’t Stop Making It)
You know those recipes you just fall into making over and over—like, you mean to try something new but, next thing you know, you’re reaching for the same can of condensed milk? Well, that’s Mango Float for me. The first time I ever made it, I totally forgot to chill the cream and I ended up with what looked like sweet soup (but, silver lining: still tasted great). Now whenever I prep this, it’s with a mix of anticipation and, honestly, a small prayer that I’ve remembered everything. But really, it’s so forgiving—if you can layer stuff in a dish, you’ve got this covered.
Actually, one summer, when mangoes were so cheap you could basically trip over them at the market, I made this Mango Float for a family picnic. My nephew ate three slices! The rest of us barely got a look-in. The memory still makes me laugh (and maybe, just maybe, I still hide an extra tray in the back of the fridge for myself—don’t tell).
Why I Keep Coming Back to This Mango Float
I make this when it’s stinking hot outside and I can’t bear the thought of turning on the oven. My family goes absolutely bonkers for it (especially my sister, who claims it’s the only dessert she’ll eat seconds of—go figure). It’s also my secret weapon when I want something that looks fancy but takes, like, 15 minutes to throw together. That said, I used to fear the slicing stage, because honestly, mangoes are slippery little rascals. But you get used to it. My best tip? Just embrace the mess. Mango float doesn’t care if your layers are crooked. It’s all about that creamy, puddingy, chilled-out vibe.
Here's What You Need (With My Usual Shortcuts)
- 2-3 big ripe mangoes (or, when I can't be bothered with peeling, frozen mango chunks work fine—just let them thaw a bit)
- 250ml all-purpose cream (that's "heavy cream" if you're shopping in the States; sometimes, I mix in a little whipped topping if I’m running low)
- 1 can (about 390g) sweetened condensed milk (my grandmother swears by Milkmaid, but honestly, store brand’s just as good)
- 1 packet graham crackers (or digestive biscuits; I’ve even used Maria biscuits in a pinch)
- Optional: a squeeze of calamansi or lime for a hint of tang (not traditional but I like it!)
Making Mango Float: Step By Step, Sort Of
- Chill your cream. Trust me, it whips up fluffier. Or if you forget (which I do, often), just work with what you’ve got—it’ll still set up.
- Slice those mangoes. Peel and slice them thin-ish. If you end up with chunks, that’s fine (I once diced them tiny to hide a bruised bit—no one noticed).
- Mix your cream and condensed milk. Dump both into a bowl, and gently mix until it looks, well, creamy and sweet. This is where I almost always sneak a spoonful. Quality control, right?
- Layer time. Grab a square glass dish (8x8ish is good, but I’ve used random tupperware before), and lay down a single layer of graham crackers. Don’t worry if you have to break them to fit—patchwork is the Mango Float way.
- Add a layer of cream mixture. Spread it over the crackers. Then scatter some mango slices on top. Repeat until you run out—or get bored. Top with extra mango if you want it to look fancy.
- Cover and chill. At least 4 hours in the fridge (overnight is even better—I think it tastes best the next day). Or, if you’re in a rush, freeze it for an hour and pretend you meant to make an icebox cake.
Notes From Many, Many Mango Floats
- If the cream seems runny, don’t panic. It firms up in the fridge (usually).
- Sometimes the top layer gets a bit soft—that’s normal, and honestly, I like it that way. Makes it feel more like a trifle.
- I’ve been known to add a pinch of salt to the cream mix. Not traditional, but gives it a little something-something.
Things I’ve Tried (And Not All Were Genius)
- Subbing in strawberries: Not the same. Nice, but really not a ‘float’. Mango is king here.
- Adding shredded coconut: Actually, this worked! Sprinkle on top for a tropical twist.
- Chocolate chips between layers: Yeah... not my best idea. They got weirdly hard. Maybe skip it?
Equipment (Or: What If You Don’t Have a Whisk?)
You’ll want a mixing bowl and a spoon (and a whisk if you’re fancy). But honestly, I once used a fork and it worked just fine. Use whatever dish you have—Pyrex, metal, even an old lunchbox if you’re desperate. Just line it with parchment if you’re worried about sticking (on second thought, I usually forget and it always comes out fine).
Storing Mango Float (If There’s Any Left)
Cover with cling wrap or pop a lid on, and keep it in the fridge for up to 3 days. But honestly, in my house it never lasts more than a day—my brother once ate half the tray ‘just while cleaning up.’ If you do happen to have leftovers, try freezing them—it’s like a mango ice cream cake. Not bad at all!
How I Serve It (And a Weird Family Tradition)
I like a big, cold slab straight from the fridge. My aunt always insists on adding a scoop of vanilla ice cream next to it, which is a bit over the top, but pretty fun if you’re celebrating. Sometimes, if I’m feeling extra, I’ll scatter a little zest of lime on top for color—no one’s complained yet.
Pro Tips (All Learned the Hard Way!)
- Don’t rush the chilling; I once served it after only an hour and it was basically mango soup. Tasted good, looked...questionable.
- If your mangoes aren’t super ripe, add an extra drizzle of condensed milk. Underripe mangoes can be a bit tart, but the extra sweetness fixes it right up.
- If you over-whip the cream, just mix in a splash of milk. Saves you from that weird grainy texture (I learned that form the lovely folks at Serious Eats).
Frequently Asked Questions (That I Actually Get)
- Can I make Mango Float ahead? Totally! In fact, it tastes better the next day. The crackers go all soft and cakey—so good.
- What if my mangoes are out of season? Use frozen (thawed) or even tinned. Not quite as glorious, but still pretty tasty! Or check out this Filipino food site if you want more alternatives.
- Can I use less condensed milk? Sure, just taste the cream as you go. I've done half a can when I wanted it less sweet—felt almost healthy, ha.
- Do I absolutely need graham crackers? Nope. I’ve used digestives, ladyfingers, even saltines once (not recommended, though—the taste is a little odd).
Oh, and if you want to see how someone else makes it (with way fancier photos than mine), check out Panlasang Pinoy’s Mango Float Recipe. But honestly, just trust your gut and have fun with it. After all, isn’t that what desserts are for?
Ingredients
- 3 large ripe mangoes, peeled and sliced thinly
- 2 cups heavy whipping cream, chilled
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 200 grams graham crackers
- ¼ cup powdered sugar
- ¼ cup evaporated milk
- Extra mango slices for garnish (optional)
Instructions
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1In a large mixing bowl, whip the chilled heavy cream with powdered sugar and vanilla extract until stiff peaks form.
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2Gently fold in the sweetened condensed milk into the whipped cream until well combined.
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3Dip graham crackers briefly in evaporated milk and arrange a single layer at the bottom of a rectangular dish.
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4Spread a layer of the cream mixture over the graham crackers, then top with sliced mangoes.
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5Repeat the layers (graham crackers, cream, mangoes) until all ingredients are used, finishing with a cream layer and mango slices on top.
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6Cover and refrigerate for at least 4 hours or overnight to set before serving.
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.
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