Mango Float Filipino Dessert

Name: Mango Float Filipino Dessert
Total time: 11400 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 2 large mangoes cut into cubes; 2 Tbsp sugar; 1 Tbsp lime juice; 10 Graham Digestive Crackers; 1/4 cup melted butter; 1 tsp cinnamon powder; 1 Tbsp brown sugar; 1 tsp salt; 1 cup Double cream; 1/4 cup condensed milk; 1 drop vanilla essence

Madhumita Bishnu @Madhubish27

Kolkata

#CA26
A no fuss with mangoes available in most kitchens this dessert is ideal and a no cook one

Madhumita Bishnu @Madhubish27

Kolkata

#CA26
A no fuss with mangoes available in most kitchens this dessert is ideal and a no cook one

Saved

Ingredients

Prep time -10 mins, Refrigerate -3 hrs

4-5 servings

Mango
2large mangoes cut into cubes
2 Tbspsugar
1 Tbsplime juice
Graham Digestive Crackers
10Graham Digestive Crackers
1/4 cupmelted butter
1 tspcinnamon powder
1 Tbspbrown sugar
1 tspsalt
Double Cream
1 cupDouble cream
1/4 cupcondensed milk
1 dropvanilla essence

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Steps

Prep time -10 mins, Refrigerate -3 hrs

1

Wash the mangoes and cut into cubes and add to a bowl, add sugar and lime juice and with a masher mash coarsely, set aside
2

In a blender add Graham digestive crackers and make a coarse powder and add to a bowl, add brown sugar, cinnamon powder, melted butter, salt and mix well
3

Take the double cream and whisk until soft peaks visible and add condensed milk, mix well, add vanilla essence and mix
4

In a dessert bowl first add biscuit mix and with back of spoon press it down, add double cream mix, add mangoes mix, repeat the layer so that biscuit powder is on top and refrigerate for 3 hours
5

Cut into a part and plate, enjoy a guilt free and no fuss dessert from The Philippines

Tips

The double cream should be whisked until soft peaks is reached

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Cooksnaps

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Madhumita Bishnu @Madhubish27

on May 23, 2026 06:25

Kolkata

I’m a Home Chef and love cooking different recipes from all across the world. I enjoy sharing and learning from foodies like me. Follow me on my blog madhubish27.com and IG @madhubishskitchen, @madhubish. Thank you