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Mango Float Recipe

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4.1 from 2 reviews

Mango Float is a luscious no-bake Filipino dessert featuring layers of creamy whipped heavy cream, sweet honey-flavored graham crackers, and juicy Ataulfo mango cubes. It’s chilled to perfection, creating a refreshing and delightful treat that’s perfect for warm weather or any special occasion.

Ingredients

Whipped Cream Filling

  • 4 cups cold heavy cream
  • 3/4 cup granulated sugar

Mango Layer

  • 6 to 7 large (6 to 10 ounces each) ripe Ataulfo mangoes

Cracker Layer

  • 27 honey-flavored graham crackers (from 3 sleeves)

Instructions

  1. Prepare the cream filling: Pour the heavy whipping cream into a large mixing bowl or the bowl of a stand mixer. Using a mixer, beat the cream at medium speed until soft peaks start to form, about 3 to 4 minutes. Gradually add the granulated sugar while continuing to beat until stiff peaks form, approximately 2 to 3 more minutes. Set aside in a cool place on the counter.
  2. Prepare the mangoes: Using a sharp fruit knife, slice open the mangoes by cutting from the top and center alongside the pit on either side, then discard the pit. You should have 2 cheeks per mango. Cut the flesh horizontally and vertically into 1-inch cubes by scoring the flesh, then invert the cheeks to push the cubes outward and slice off the cubes into a bowl. Prepare the mangoes just before assembly to avoid browning; optionally toss with a little lime juice to preserve color.
  3. Assemble the dessert: Arrange about 7 whole graham crackers side by side in a single layer at the bottom of a 9×13-inch baking dish. Break crackers as needed to fill empty spaces. Spread about 1 1/2 cups of whipped cream evenly over the crackers using an offset spatula, then scatter about 1 cup of cubed mangoes on top. Repeat layering graham crackers, whipped cream, and mango cubes two more times for a total of three layers, finishing with a sprinkling of mango cubes on top.
  4. Chill and serve: Cover the entire baking dish with plastic wrap, then cover with aluminum foil. Refrigerate the mango float for at least 6 hours or up to overnight to firm up. Keep refrigerated until ready to serve. Store leftovers in the refrigerator for up to 4 days, tightly covered, or freeze for up to 3 weeks and thaw in the fridge before serving.

Notes

  • Use ripe Ataulfo mangoes for their sweetness and creamy texture which complements the dessert best.
  • Prepare mangoes right before assembling to prevent browning; tossing with lime juice can help maintain their bright color.
  • Keep mango float refrigerated at all times to maintain texture and freshness.
  • Can be stored frozen for longer keeping; thaw in fridge before serving for best results.
  • This dessert is naturally gluten-containing due to graham crackers; substitute with gluten-free crackers if needed.

Find it online: https://lauracooks.com/mango-float-recipe/