Filipino Mango Float
Mango Float was trending on social media last year so I had to try making it myself. If you’re not familiar, it’s a frozen dessert with layers of mango, cream, and graham crackers. It is very similar to the mango cake at Chinese bakeries but is 10 times easier to make.
Ingredients
- 5 large mangoes
- 4 cups heavy cream
- 300 ml canned sweetened condensed milk
- 1 teaspoon vanilla extract
- ½ teaspoon coarse kosher salt
- 400 g box graham crackers (about 25 crackers)
Instructions
- Peel mangoes, remove the seeds, and cut the flesh into thin slices.
- In a large mixing bowl, combine heavy cream, sweetened condensed milk, vanilla extract, and salt. Beat with a hand mixer for 4-6 minutes until stiff peaks form. The peaks should be able to stand on their own. If it's still runny, then whip it for a couple of minutes longer.
- In a 7 by 11-inch baking dish, add a layer of graham crackers, spread 2 cups of the cream mixture, and add ⅓ of the sliced mangoes. Repeat these layers twice to make 9 layers, ending with mango on top.
- Cover with a lid or plastic wrap and refrigerate for 4-6 hours. Don't try to skip this step. We need the graham crackers to soften during this time. After 4-6 hours, transfer to the freezer for at least 3 hours before eating.
- At this point, the mango float is ready to serve. You can cut it into slices now or slice it at the time of serving. You will want to defrost it for about 10 minutes each time otherwise it will be too frozen to cut into.
Notes
Storage: The mango float can be stored in the container for up to one month. When you want to eat it, let it defrost for about 10 minutes, and then you can use a knife to cut out a piece. I usually let my piece sit out for 10-15 minutes to soften before eating it.
Nutrition
Calories: 859kcalCarbohydrates: 89gProtein: 12gFat: 53gSaturated Fat: 31gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 151mgSodium: 578mgPotassium: 605mgFiber: 4gSugar: 60gVitamin A: 3281IUVitamin C: 49mgCalcium: 274mgIron: 3mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!