Mango Float
Follow me in Youtube: Albee Charis Ponio
Mango float is a popular filipino no bake dessert. Even in our small gatherings or celebrations, this is probably the most requested dish and a crowd favorite by my family and friends. It is made by an alternating layers of cream, mangoes and grahams.
I would not recommend placing the finished product in the freezer as it will freeze and ice the cream. When you thaw it, the ice crystals in the cream will start to melt. The cream and grahams will be soggy. It is better to just put it in the fridge or chiller.
Mango Float
Follow me in Youtube: Albee Charis Ponio
Mango float is a popular filipino no bake dessert. Even in our small gatherings or celebrations, this is probably the most requested dish and a crowd favorite by my family and friends. It is made by an alternating layers of cream, mangoes and grahams.
I would not recommend placing the finished product in the freezer as it will freeze and ice the cream. When you thaw it, the ice crystals in the cream will start to melt. The cream and grahams will be soggy. It is better to just put it in the fridge or chiller.
Cooking Instructions
- 1
Make sure your cream has been chilled in the fridge overnight or at least 8hrs. But do not freeze. It is important that your cream will have a thick consistency to layer it easier on top of the grahams.
- 2
In a bowl, mix your cream and condensed milk using a fork until no more lumps are visible. If you have a hand mixer, much better as it will double the volume and will have a fluffier texture.
- 3
Slice your mangoes i have a separate video tutorial on how to prepare them for your mango float.
- 4
Prepare your container. I am using a 750grams microwavable container here.
- 5
Start layering. Start with a thin layer of crushed grahams. Then add your cream and spread evenly. Add the mango slices. Continue and repeat the process, ending the last layer with mangoes.
- 6
Top it with crushed grahams. Or anything you fancy, like chocolate shavings perhaps?
- 7
Chill in the fridge for at least 5hrs. Then serve!
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