Mango Float
This is my family's <strong>authentic Filipino Mango float </strong>recipe! It's incredibly easy to prepare and refreshing from the slices of <strong>mangoes</strong> in between layers of <strong>graham crackers</strong> and sweetened <strong>whipped cream</strong>.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 -5 fresh mangoes (Autolfo, Champagne, Philippine, Carabao, or Indian mangoes are best) 1
- Graham crackers (preferably honey graham crackers) 2
- Crushed graham crackers, for garnish
- 3 cups heavy cream (you may also use all-purpose cream, which is more traditional) 3
- 3/4 cup condensed milk (more or less, depending on your sweetness preference) 4
- 1 tsp vanilla extract
- 1/8 tsp salt
Instructions
- 1
Prepare the mangoes by slicing around two mangoes into thin strips. There should be enough strips to cover the top of your cake.Chop the remaining mangoes into small chunks, which should be enough for filling the individual layers. Set both of these aside.
- 2
Prepare the cream mixture by whipping the heavy cream until stiff peaks form. Carefully fold in the condensed milk, vanilla extract, and salt until well combined. Set aside.
- 3
To begin layering, spread a layer of the whipped cream mixture onto the bottom of your glass dish 5 .
- 4
Place a layer of graham crackers on top, followed by whipped cream, then diced mangoes. Continue repeating this layer of graham crackers, cream, and diced mangoes, until your desired height is reached (I like going for around 3-4 layers).
- 5
For the final layer, spread the remaining cream mixture on top. Then place the sliced mangoes over the cream in any design/pattern you prefer. Finish with a light sprinkle of crushed graham crackers all over.
- 6
Refrigerate overnight, or for at least 8 hours to allow the graham crackers to soften up and to let the flavors set 6.