Mango Float Filipino Dessert Layers (Print Version)
Chilled Filipino dessert with mangoes, cream, and graham crackers—refreshing layers and easy to make.
# Ingredients:
→ Fruits
01 -
4 large ripe mangoes, peeled and thinly sliced
→ Cream Layer
02 -
480 ml cold heavy whipping cream
03 -
400 g sweetened condensed milk
→ Base and Layers
04 -
18–20 sheets graham crackers
# Steps:
01 -
In a large mixing bowl, use an electric mixer to whip the cold heavy cream until soft peaks form.
02 -
Gradually add the sweetened condensed milk to the whipped cream and continue whipping until stiff peaks form and the mixture is smooth and airy.
03 -
Arrange a single layer of graham crackers at the bottom of a 23x33 cm baking dish, breaking crackers as necessary to fit evenly.
04 -
Evenly spread one third of the whipped cream mixture over the graham cracker base.
05 -
Arrange a layer of sliced mangoes over the cream, ensuring an even coverage.
06 -
Repeat layering graham crackers, cream, and mangoes two more times, finishing with a mango layer on top.
07 -
Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow layers to set and flavors to meld.
08 -
Slice into desired portions and serve well-chilled.
# Notes:
01 -
For a richer finish, top with crushed graham crackers or toasted coconut prior to serving.
02 -
Digestive biscuits or ladyfingers can substitute for graham crackers as needed.
03 -
Choose Alphonso or Ataulfo mangoes for optimal sweetness and texture.
04 -
Best consumed within 2 days to preserve freshness.