This mango float recipe uses fresh ripe mangoes. Graham crackers are layered along with whipped cream to give this delicious dessert a cake-like texture.
Course Dessert
Cuisine Filipino
Prep Time 25 minutesminutes
Total Time 25 minutesminutes
Servings 12servings
Calories 301kcal
Author Liza Agbanlog
Ingredients
5ripe mangoesor more as needed
2cupswhipping cream
1/2cupsweetened condensed milk
1/2tspvanilla extract
1/2400 g box of Honey Maid wafers or graham crackers
Instructions
Peel the mangoes, slice in half and then slice the cut halves lengthwise into thin strips. Set aside.
Using an electric mixer, beat the whipping cream in a medium bowl until double in size. Add condensed milk and vanilla extract; mix until well combined.
Put a layer of graham crackers at the bottom of an 8-inch square glass baking dish or any similar container, filling the gaps with trimmed crackers. Spread 1/3 of the cream mixture evenly on top of the crackers and then top with a layer of mango slices.
Place another layer of graham crackers, cream mixture and slices of mango; repeat the process one more time, ending with slices of mango.
Refrigerate the mango float overnight to set completely before serving.