Description
Filipino Mango Float is a no-bake icebox cake that is incredibly popular in the Philippines, especially during mango season. It’s made by layering fresh ripe mangoes, sweetened whipped cream, and graham crackers, creating a delightful dessert that’s creamy, fruity, and subtly crunchy.
Ingredients
Scale
- 2 cups (about 1 pint) heavy cream, chilled
- 1 (14-ounce) can sweetened condensed milk, chilled
- 1 teaspoon vanilla extract (optional)
- 3–4 large ripe Philippine mangoes (Carabao mangoes are ideal), peeled and sliced thinly
- 1 (8.8 ounce) packet graham crackers (honey or plain)
- Optional garnishes: mango chunks, mint leaves, toasted desiccated coconut
Instructions
- In a large mixing bowl, combine the chilled heavy cream, chilled sweetened condensed milk, and vanilla extract (if using).
- Using an electric mixer (handheld or stand mixer), beat the mixture on medium-high speed until it becomes thick and forms soft to medium peaks. Be careful not to overbeat, or it might curdle. The mixture should be thick enough to hold its shape but still creamy.
- Prepare your serving dish. A 9×13 inch rectangular glass dish or an 8×8 inch square dish (for a thicker float) works well.
- Arrange a single layer of graham crackers at the bottom of the dish, breaking them as needed to fit and cover the entire base.
- Spread about one-third of the whipped cream mixture evenly over the graham cracker layer.
- Arrange about one-third of the sliced mangoes evenly over the cream layer.
- Repeat the layers: graham crackers, then cream, then mangoes. You should aim for 3 layers of each, ending with a final layer of mangoes on top.
- Cover the dish tightly with plastic wrap.
- Refrigerate for at least 6 hours, or preferably overnight (12-24 hours). This allows the graham crackers to soften and absorb moisture, creating a cake-like texture.
- Before serving, you can garnish with additional mango chunks, mint leaves, or toasted coconut if desired.
- Slice and serve cold.
Notes
- **Mango Quality:** The success of this dessert heavily relies on the sweetness and ripeness of the mangoes. Philippine Carabao mangoes are highly recommended for their distinct sweetness and non-fibrous flesh. If not available, use the sweetest, ripest mangoes you can find.
- **Chilling is Key:** Ensure both the heavy cream and sweetened condensed milk are well chilled before whipping. This helps achieve a thicker, more stable cream.
- **Adjust Sweetness:** The sweetness comes primarily from the condensed milk. You can adjust the amount slightly to your preference, but be mindful of the consistency.
- **Cream Consistency:** Beat the cream mixture until it’s thick but still spreadable. If it’s too stiff, it will be hard to spread; if too loose, the layers might not hold.
- **Graham Crackers:** You can briefly dip the graham crackers in milk (about 1-2 seconds) before layering if you want a softer, more cake-like texture faster, but it’s not strictly necessary as they soften over time in the fridge.
- **Storage:** Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- **Variations:** Some people add a drizzle of mango purée between layers or incorporate crushed nuts for added texture.
Nutrition
- Serving Size: 1 slice (approx. 150-200g)
- Calories: 300-450 (varies based on specific ingredients, portion size, and mango sweetness)
- Sugar: 30-50g
- Sodium: 80-150mg
- Fat: 20-30g
- Saturated Fat: 12-20g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 35-55g
- Fiber: 2-4g
- Protein: 4-7g
- Cholesterol: 50-80mg
Keywords: Mango Float, Filipino Dessert, No-Bake Cake, Icebox Cake, Mango, Graham Crackers, Creamy Dessert, Summer Dessert