Mango Float with Graham Cream (Print Version)
Sweet mango, fluffy cream, and crisp graham crackers combine in this iconic Filipino layered dessert for all occasions.
# Ingredients:
→ Fruits
01 -
4 large ripe mangoes, peeled and thinly sliced
→ Cream Layer
02 -
480 ml cold heavy whipping cream
03 -
400 g sweetened condensed milk
→ Base and Layers
04 -
18 to 20 sheets graham crackers
# Steps to Follow:
01 -
In a large mixing bowl, beat cold heavy whipping cream with an electric mixer until soft peaks form.
02 -
Gradually add sweetened condensed milk to the whipped cream and continue mixing until stiff peaks form and the mixture is light and smooth.
03 -
Arrange a single layer of graham crackers at the bottom of a 23 x 33 cm baking dish, trimming crackers as needed to cover the base completely.
04 -
Evenly spread one third of the whipped cream mixture over the graham crackers.
05 -
Arrange a layer of thinly sliced mangoes over the cream to ensure full coverage.
06 -
Repeat the layers of graham crackers, cream mixture, and mangoes two more times, finishing with a final layer of mango slices.
07 -
Cover the baking dish with plastic wrap and refrigerate for at least 6 hours or overnight to allow the graham crackers to soften and the dessert to set.
08 -
Slice into portions and serve chilled for optimal texture and flavor.
# Additional Notes:
01 -
For extra indulgence, top with crushed graham crackers or toasted coconut before serving.
02 -
Digestive biscuits or ladyfingers can be used as a substitute for graham crackers.
03 -
Alphonso or Ataulfo mangoes provide superior sweetness and texture.
04 -
Consume within 2 days for the best freshness and texture.