Filipino Mango Float (Printable Version)

Luscious layers of ripe mangoes, sweetened cream, and graham crackers make this refreshing no-bake Filipino favorite.

# What You Need:

01 - 2 cups heavy cream, chilled

02 - 1 can (14 oz) sweetened condensed milk

03 - 4 large ripe mangoes, peeled and thinly sliced

04 - 7 oz graham crackers (about 24 sheets)

05 - 2 tablespoons graham cracker crumbs for garnish

06 - Fresh mint leaves

01 - Using an electric mixer on medium-high speed, whip the chilled heavy cream in a mixing bowl until soft peaks form.

02 - Gently fold the sweetened condensed milk into the whipped cream until fully incorporated and smooth.

03 - Arrange graham crackers in a single layer at the bottom of a 9x13-inch glass dish, breaking crackers as needed to fit the space.

04 - Spread one-third of the cream mixture evenly over the graham crackers.

05 - Distribute one-third of the sliced mangoes evenly over the cream layer.

06 - Repeat the layering process twice more: graham crackers, cream mixture, and mangoes, finishing with a mango layer on top.

07 - Sprinkle graham cracker crumbs over the top if desired. Cover tightly with plastic wrap.

08 - Refrigerate for at least 6 hours or overnight until completely set and chilled through.

09 - Slice into squares and serve cold. Garnish with fresh mint leaves if using.

01 -

Theres something almost magical about how simple graham crackers transform into cake-like layers overnight
The sweet cream balances perfectly with tart tropical mangoes in every bite

02 -

The chilling time is not optional, those graham crackers need hours to soften into the perfect texture
Room temperature cream will not whip properly, so do not skip the chilling step

03 -

Buy mangoes a few days ahead and let them ripen on your counter until they smell fragrant
Work quickly once you start assembling so the cream does not start melting