Mango float could be the easiest, delicious no-bake dessert you could ever make. Only needs 4 ingredients too! It is a favorite Filipino ‘icebox cake’ that is a big hit during the holiday seasons or any other special occasions.
Before we go on, I would like to wish everyone a Happy New Year! I know it is a bit late and I would also like to apologize for not posting anything for so long but there is a reason for that…I was in the Philippines since first week of December to attend our dear youngest sister, Cherry, and Jon’s wedding and only came back to Germany last Thursday. I did made a line up of posts for December before I left. I thought I could make some for January while in the Philippines, but I guess, all the ruckus from the wedding prep to the wedding itself and then Christmas and New Year made it impossible for me to work.
But now I am back with this yummy and super easy recipe for Mango Float I made for New Year’s eve as requested by my soon-to-be brother in law, King! (Yep, another reason to come back home this year).
I brought some mangoes (Kalabaw and Piko) from the Philippines (along with plantain bananas) to Germany just so I can write a post about it. Real good mangoes like the Philippine mangoes are hard, if not impossible, to find here so they were on my priority list to bring.
- 1 pack Graham crackers
- 250 ml (Nestle) all purpose cream
- ½ can sweetened condensed milk
- 1 big ripe mango, (cut some into thin slices and some into cubes for toppings)
- Chill the all-purpose cream in the freezer for 20-30 minutes.
- (If you like it lighter and fluffier, whip the all purpose cream with a hand mixer until it doubles in volume.)
- In a bowl, slowly fold the all-purpose cream with the sweetened condensed milk until well mixed.
- Line the bottom of a rectangular or square (8x8 or 6x6) glass dish (or something similar) with a layer Graham crackers then pour and spread ⅓ or ¼ of the cream mixture on top of the crackers and then top with mango slices.
- Repeat this process until 3 to 4 layers are formed, ending with the cream and mango cubes on top.
- Chill for at least 3-5 hours to set completely before serving. You know it is ready when the Graham becomes soft and fluffy and no longer dry.
I used Pico mango, which for me is usually sweeter but champagne mango (a.k.a. Manila Mango or Kalabaw) would also be a great choice.
I used a peeler to slice the mango to have uniform thickness.
You might want to adjust the measurement for the sweetened condensed milk, remember that the ripe mango will also add sweetness to the cake.
Sharing a family photo from Dawn & Jon’s wedding day! Armin, unfortunately, was not able to come with me because of work. Also missing in the picture is my brother and his family, they live in Paris.