Mango Float is a beloved Filipino no-bake dessert made by layering graham crackers, sweet ripe mangoes, and a rich mixture of condensed milk and cream. 🥭😍 After it’s assembled, it’s chilled until firm, creating a cool, creamy treat that’s perfect for warm weather. It’s incredibly easy to make and ideal for feeding a crowd or enjoying as a refreshing summer dessert. By @groovyfoodiess
Ingredients:
– 5 ripe mangoes (you can use more or less, I love mangoes so I used a LOT)
– 1 pint heavy whipping cream
– 1½ teaspoons vanilla extract
– 3-10 tablespoons sweetened condensed – milk
– 1 teaspoon salt
– 1 package graham crackers
– Mint leaves, for garnish
Preparation:
1. Peel mangoes and take off the cheeks. Cube 4 cheeks (2 whole mangoes) and slice the rest thinly to spin into a rose or other design. Set in the fridge to cool.
2. In a stand mixer or in a bowl if using an electric hand mixer (or you can whip by hand), pour in the whipping cream and vanilla extract. Whip until the cream is in stiff peaks, then fold in the condensed milk and salt. Start with a lower amount of condensed milk, then add in more until you’ve reached your desired sweetness.
3. In a zip top bag, crush half of the crackers and leave the rest whole.
4. To assemble: In a baking dish lined with parchment paper, spread a small layer of cream. This will be the glue to the crackers. Use the whole graham crackers to fill the bottom of the pan, filling in the gaps with any broken crackers. Spread more cream on top, then sprinkle over some cubed mangoes, then half of the crushed crackers.
5. Add another layer of cream, then add the sliced mangoes in a rose shape or however you want to decorate.
6. Top with the rest of the crushed crackers and refrigerate for about 5 hours until set.
7. Garnish with mint and enjoy!
#mango #dessert #summerrecipes