Easy Mango Float
If you are looking for an easy no-bake summer dessert I highly recommend Mango Float. Now, don’t ask me why it’s called “float” because I have no idea. The word “float” in food usually means some foamy drink combination of soda and ice cream. There’s no soda or ice cream in this dessert but it is called Mango Float and we’re just gonna go with it. From what I’ve read this is a Filipino version of what Americans would call an icebox cake.
By the way, the mangoes I used for this dessert came from Scott’s co-worker who happens to be a Filipina. She gave me the mangoes on the day I posted my mango plant on Instagram. Talk about coincidence. I didn’t just want to enjoy the ripe mangoes as is by myself though so I made this Mango Float which the whole family loves. My picky eater EmmaBoo who’ve never tried mangoes before declared at first that she might not like it. Well, she practically licked her plate so there!
FYI: Before you delve onto making this very easy dessert make sure to chill your mixing bowl and whisk in the freezer for 3 to 4 hours. This process is important for the heavy cream or you’ll end up with butter and that’s not what you need for this dessert. So, chill your bowl and whisk first.
Mango Float
Ingredients
- 3 ripe mangoes (peeled)
- 2 cups heavy cream
- 1 can condensed milk
- 2+ packs graham crackers
Instructions
- Chill the mixing bowl and whisk for 3 to 4 hours before making this dessert.
- Peel the mangoes, slice each side then slice the pieces into strips. Set aside.
- In a chilled bowl, mix together the heavy whipping cream and condensed milk. (Add tsp of vanilla extract if available). Beat in medium speed until the size doubles or stiff peaks form.
- Assemble the layers in a clear dish pan. Graham crackers, whipped cream, and mango slices. Repeat until you've used up all the 3 components. Cover the pan with saran wrap. Chill in the fridge for 8 hours or overnight.
Easy no-bake dessert that’s perfect for the summer.
