Mango Float is a delicious traditional Filipino dessert. Make this simple dish or mix it with some other interesting ingredients. Mango floats are quick, easy, and inexpensive to make. You don't need to bake it! You can even make them for individual servings. Learn how to make this amazing dessert for parties and gatherings.
- Preparation time (four ingredients): 20-25 minutes
- Cooking (and cooling) time: 4+ hours
- Total time: 4-5 hours
Ingredients
Four Ingredients Mango Float
- 15 graham crackers (graham crackers)
- 3 cups very ripe champagne mangoes, peeled and diced
- 1 3/4 cups heavy cream (heavy cream), cooled
- 3/4 cup sweetened condensed milk
Extra Special Mango Float
- 600 ml whipped cream or heavy cream, chill
- 1/2 - 2/3 cup sweetened condensed milk, or as much as needed for flavor
- 3/4 - 1 cup mango pulp
- 1/2 - 1 teaspoon vanilla extract
- A little honey for flavor (optional)
- 3-4 mangoes, thinly sliced (use soft or tender mangoes for easier slicing)
- 1 pack of graham crackers
- 6 tablespoons sliced almonds (divided into three)
- Some Maraschino cherries for garnish
Mango Float in a Jar
- 2 ripe mangoes
- Graham Biscuits
- Crushed graham biscuits (see instructions below if you can't buy them)
- 1 can of Carnation heavy cream 170ml
- 3/4 cup condensed milk
- Mason jar (wide-mouthed jar)
Step
Method 1 of 4: Four Ingredients Mango Float
Step 1. Dice your mango
Try looking for champagne mangoes (commonly called Ataulfo, yellow mango, or baby mango) or Manila/Filipino mango or Mexican mango.
- These mangoes are oval in shape and yellowish gold in color with a very thin skin. This fruit is sweet and not fibrous.
- If you live in the subtropics, you may have to head to the Latin/Asian grocery market in the summer months to find this fruit.
- If you're having trouble finding the right mango, you can also use any mango as long as it's in good condition and ripe.
- Make sure you peel the mango first. Mango peel is bitter, and you don't need it in your cake.
Step 2. Line a 22.5 cm baking sheet with parchment paper
Use a grill pan with an open bottom to make it easier for you to serve later. Line the parchment paper along the bottom and sides of the pan so that the cake is easy to remove later.
Line a baking sheet with graham crackers. Cut the biscuits to fit in the pan
Step 3. Mix in the heavy whipping cream
In a cold bowl, use a mixer to beat the cream until smooth (about 3 minutes).
Add condensed milk. Continue to beat the cream and slowly pour the condensed milk into the bowl. Beat until soft
Step 4. Add your cream mixture to the pan
Pour about a cup of your sweetened whipped cream mixture into a baking dish lined with graham crackers. Use a rubber spatula to spread the whipped cream evenly.
Step 5. Add a layer of mango that has been cut into cubes
Stir in the mango pieces (about 1 cup) until they form an even layer on top of the whipped cream. If you want more mangoes, you can make the mango layer thicker by adding another cup of mangoes.
Step 6. Add another layer of graham crackers
On top of the graham crackers, add another layer of sweetened whipped cream with condensed milk. Spread the diced mango evenly over the whipped cream. Repeat until you have three layers of biscuit/cream/mango fruit.
Step 7. Cover and refrigerate
Place a sheet of plastic wrap on a baking sheet and place in the refrigerator for at least 4 hours. Let the cake refrigerate overnight for best results. Cooling the cake will soften the graham crackers, giving them a foamy texture. The whipped cream will harden slightly and turn into a delicious frosting.
You can also freeze the mango float for a more ice cream cake-like texture. Freezing the cake will soften the biscuits and freeze the cream
Step 8. Enjoy
Gently take the end of the parchment paper and lift the mango float out of the pan. Slice and serve.
Method 2 of 4: Extra Special Mango Float
Step 1. Slice the mango
Use mangoes that are very ripe for easier slicing. Try looking for Champagne mangoes (commonly called Ataulfo, baby mango or yellow mango) or Manila/Filipino mangoes or Mexican mangoes.
- This mango fruit is oval-shaped yellowish gold with a very thin skin. This fruit is sweet and not fibrous.
- For those of you who live in the subtropics, you may have to head to the Latin/Asian grocery market in the summer months to find this fruit.
- If you're having trouble finding the right mango, you can still use any type as long as it's in good shape and ripe.
- Make sure to peel the mango first. Mango peel is bitter, and you don't need it in your cake.
Step 2. Mash 1 cup of mango until it looks like a pulp
Place the small mango pieces in a blender with cup of water. Mix until smooth.
Step 3. Mix in the heavy whipping cream
In a cold bowl, use a hand mixer to beat the cream until smooth (about 3 minutes).
- Add condensed milk. Keep stirring the cream and slowly pour the condensed milk into the bowl.
- Add vanilla extract and mango pulp.
- Add a little honey if your mangoes are a little sour, or if you want a sweeter cake.
Step 4. Line a 22.5 cm baking sheet with parchment paper
Use a grill pan with an open bottom for easier serving. Line the parchment paper along the bottom and sides of the pan so that the cake is easy to remove later.
Line a baking sheet with one layer of graham crackers. Cut the biscuits to fit the pan
Step 5. Add cream to your pan
Pour 1/3 of your sweetened whipped cream mixture onto a baking sheet lined with graham crackers. Use a rubber spatula to spread the cream evenly.
Step 6. Arrange the mango pieces and almond pieces into the cream
Spread it evenly and use about 1/3 of your mango and almonds.
- Repeat this process twice to create two more layers.
- On the third layer, add the maraschino cherries for garnish. Add the remaining mangoes and almonds. You can add as many mangoes as you have.
Step 7. Cover and refrigerate
Place a sheet of plastic wrap on a baking sheet and place in the refrigerator for at least 4 hours. Leave in the refrigerator overnight for best results. Cooling the cake will make the graham crackers soft, making them look like foam cakes. The whipped cream will harden slightly and turn into a delicious frosting.
You can also freeze the mango float to make it more like an ice cream cake. Freezing the cake will soften the biscuit and freeze the cream
Step 8. Enjoy
Gently take the end of the parchment paper and lift the mango float out of the pan. Slice and serve.
Method 3 of 4: Mango Float in a Jar
Step 1. Crush the graham crackers
Use a mortar or meat tenderizer to gently grind the biscuits into flour crumbs. Gather about 3 tablespoons.
Step 2. Peel the mango and slice it into slices
You'll need to slice it into thin slices or even dice.
Step 3. Mix the heavy cream and sweetened condensed milk
Mix the ingredients until well combined in a cold bowl. Don't stir too much. Your mixture should get a syrupy consistency.
Step 4. Arrange your cake jars
Make sure you wash the jars thoroughly with warm water and soap.
- Crush a few pieces of graham crackers and put the pieces in a jar.
- Pour the cream over the graham crackers until the biscuits are covered.
- Coat with a layer of mango fruit on top of the cream. Repeat until you reach the top of the jar.
- Cover the top with your crushed graham crackers.
- Chill. Cover the jar and place it in the refrigerator for at least 4 hours to give the cream ample time to harden.
Step 5. Enjoy
You will need a spoon to eat this delicious dish. Make some jars and surprise your party guests with your own cake!
Method 4 of 4: Variations in Ingredients
Step 1. Crush the graham crackers
Use a mortar and pestle or meat tenderizer to gently press the biscuits into a powdery spice. Use these crumbled biscuits to create crunch.
You can also simply crush Graham crackers for the top layer of your cake to create a flour sprinkle
Step 2. Use frozen mangoes
Slice the mango in advance and freeze. Freezing the mangoes will prevent the fruit from becoming too mushy. Make sure you freeze them carefully so they don't stick together.
Step 3. Try using another fruit for something different
You can actually make this cake with peaches, strawberries, and other similar fruits. You can also use canned peaches.
