Mango Float
Mango float. If you’re not familiar with this dessert, no doubt what comes to mind is some form of root beer float. But no, this magical Filipino dessert involves mangoes floating upon a delicate bed of graham crackers and whipped cream. Mm!
This was one of those dishes that, as soon as I tasted it, I immediately knew I needed the recipe.
Ingredients
3 large ripe mangoes, pitted, peeled and sliced thin
2 cups heavy whipping cream, chilled
1/2 cup sweetened condensed milk
1/2 tsp. vanilla extract
1 – 1 1/2 packs graham crackers
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Instructions
In a chilled mixing bowl, whip the cream to make whipped cream. Add condensed milk and vanilla and mix well.
Add a layers of graham cracker on the bottom of an 8 x 8 glass pan. (Keep them in big pieces as much as possible, but add enough pieces so you can get fill the pan in a single layer. You might need to cut the graham crackers with scissors to do this. It’s okay if this results in crumbs–you’ll use those for the topping.)
Pour 1/3 of the cream mixture over the crackers. Spread evenly with a spatula.
Top with mango slices, and then with graham crackers, cream, and mangoes. Repeat one more time so you have three layers total, with mangoes at the top. Sprinkle with graham cracker crumbs.
Freeze for 8 hours or overnight to set completely before serving.
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