Mango Float Recipe
Layers of sweet whipped cream, biscuits, and juicy mangoes. Mango float is an easy no-bake Filipino dessert that never misses.
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 9 squares 1x
- Category: Cake
- Method: Easy
- Cuisine: Filipino
Ingredients
Scale
- 24 Graham crackers, biscoff cookies or cook of your choice
- 480ml Heavy or thickened cream (2 cups)
- 120ml Condensed milk (1/2 cup)
- 4 medium-sized mangoes
- Crushed graham crackers, biscoff cookies or your cookie of choice
Instructions
- Prepare a 8-inch square baking dish
- Peel the mangoes, remove the pit and cut the flesh into thin slices
- Combine the cream, condensed milk and vanilla extract in the bowl of a stand mixer fitted with a whisk attachment and whisk on medium-high speed until it reaches stiff peaks, or whip the cream in a large bowl with a hand mixerÂ
- Place a layer of cookies at the bottom of the dishÂ
- Top the cookies with a thin layer of the cream mixture, spreading it evenly with a offset spatula or spoon
- Add a layer of sliced mangoes and another layer of cookies
- Continue until all the cream, mangoes and cookies have been used up
- Top the cake with a layer of crushed graham crackers
- Cover the dish with cling wrap and place it in the fridge to chill overnight or a minimum of 6 hours
- (Alternatively you can place it in the fridge for 2 hours and then overnight in the freezer for a ice-cream cake like consistency)
- Once chilled remove it from the fridge and cut into squares to serve
Find it online: https://zhangcatherine.com/mango-float/