Mango Float
A classic no-bake dessert featuring layers of ripe mango, graham crackers, and creamy filling, perfect for summer.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Main Ingredients
- 3 large ripe mangoes peeled and sliced
- 1 1/2 cups graham crackers crushed
- 2 cups heavy cream
- 1 cup sweetened condensed milk
Instructions
Preparation
- Peel and slice the mangoes thinly. Set aside the slices for layering in the dessert.
- In a large mixing bowl, whip the heavy cream until soft peaks form. Gently fold in the sweetened condensed milk until fully combined.
- In a 9-inch round cake pan, spread a thin layer of the cream mixture. Add a layer of crushed graham crackers, followed by a layer of mango slices. Repeat the layers, finishing with a layer of cream on top.
- Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Once chilled, slice the mango float into servings. Garnish with additional mango slices or a sprinkle of crushed graham crackers before serving.
- Keep any leftovers covered in the refrigerator. The mango float is best consumed within 3 days for optimal freshness.
Notes
Pro Tips: Use chilled cream for better whipping. Ingredient Substitutions: Digestive biscuits can replace graham crackers. How to Serve: Serve chilled with extra mango slices. Storage & Freshness: Best within 3 days. Make-Ahead Tips: Prepare a day in advance for best flavor melding.