Filipino Mango Float (Printable Version)

Layers of ripe mangoes, sweetened cream, and graham crackers create this refreshing no-bake Filipino dessert.

# What You Need:

01 - 2 cups heavy cream, chilled

02 - 1 can (14 oz) sweetened condensed milk

03 - 4 large ripe mangoes, peeled and sliced thinly

04 - 7 oz graham crackers (about 24 sheets)

05 - 2 tablespoons graham cracker crumbs

06 - Fresh mint leaves

01 - In a mixing bowl, whip the chilled heavy cream with an electric mixer on medium-high speed until soft peaks form.

02 - Gently fold in the sweetened condensed milk until well combined and smooth.

03 - In a 9x13-inch glass dish, arrange a single layer of graham crackers on the bottom, breaking as needed to fit.

04 - Spread a third of the cream mixture evenly over the graham crackers.

05 - Layer with a third of the sliced mangoes, distributing them evenly.

06 - Repeat the layers twice more: crackers, cream, mangoes, finishing with a layer of mangoes on top.

07 - Sprinkle reserved graham cracker crumbs on top for garnish, if desired.

08 - Cover the dish with plastic wrap and refrigerate for at least 6 hours, or overnight, until set and chilled.

09 - Slice and serve cold. Garnish with mint leaves if desired.

01 -

Its the dessert that saves you on sweltering days when turning on the oven feels like a punishment
The magic transformation of graham crackers from crisp to cake-like overnight still feels like kitchen sorcery

02 -

I once skipped the chilling time and served it after two hours. The crackers were still stubbornly crisp, and everyone politely pretended to enjoy what was essentially mango soup.
Room temperature mangoes slice more cleanly than cold ones. Take them out of the fridge about thirty minutes before you start prepping.

03 -

For extra stability, line your dish with parchment paper so you can lift the whole thing out for cleaner slicing
A serrated knife dipped in hot water glides through without dragging the cream