Mango Float, combines luscious layers of juicy ripe mangoes, whipped cream and Graham Crackers. It is a beloved dessert from the Philippines and features in family gatherings and celebrations. Also called Mango Royale, it is one of the most delightful desserts I know and also one of the easiest to prepare – no baking and no cooking required. The hardest thing is waiting for it to chill. And so makes it the perfect do ahead summer dessert.
What you need to make Mango Float..
- Ripe Mangoes – The star of this dessert is of course ripe and juicy Mangoes. Choose mangoes that are firm yet yielding to the touch, and should have that unmistakable mango smell. This is totally unrelated to cooking, but as a testament to my love of mangoes, my favourite perfume is called Mango Skin by Villems Perfumerie. I have also used frozen mangoes for this recipe and it works just as well. There’s no need to thaw frozen mango cubes.
- Graham Crackers – Thankfully Graham Crackers are now readily available in most major supermarkets in Australia, in the Asian aisle. You can also find them in most Asian Stores. If you can’t find Graham Crackers, any plain biscuit will do, like Nice or Malt O’ Milk as long as it’s rectangular or square in shape so it’s easier to fit in a baking tin. Another biscuit that’s good to use in this recipe is Lotus Biscuits.
- Thickened Cream, Cream Cheese, Condensed Milk and Vanilla.
- I used a deep 20cm square baking pan, but you can use another sized pan with similar volume.
Easy does it..
- Slice the cheeks off the mangoes . Use a spoon to scoop out the flesh. Discard the seed, and slice the mangoes into thin 1 cm thickness.
- Whip the cream until firm peaks. Add the condensed milk and softened cream cheese and mix again on medium speed until combined about 2 minutes.
- Arrange a layer of Graham Crackers (or biscuits you are using) at the bottom of a baking dish to create a base. Add a layer of cream mix( about a third) on top of the crackers, followed by a layer of sliced mangoes, until you fill the baking pan, usually 2-3 layers of each.
- Finish with a layer of cream on the top and garnish with additional mango slices and crushed crackers.
- Cover with cling wrap and chill in the fridge for about two hours, and let for the magic to happen. This allows the cracker layer to absorb some of the moisture from the cream and mangoes turning it cakelike in texture.
- Serve chilled or alternatively freeze until firm and serve semi frozen like a semi fredo. Easy as, and so delicious.
To sum up, Mango Float is the perfect dessert and a taste of the tropics. Whether you’re enjoying it on a warm summer day or during a festive gathering, this Filipino delight with humble origins never fails to delight. Sweet mangoes, whipped cream with cake like layers is a treat that is surprisingly easy to make. Your taste buds will thank you!
If you’re a mango fan like I am, here’s another recipe for you, Mango and Coconut Bread, summer in a slice… , . And while you’re here, please say hello via the comments section below, I would love to hear from you.
Mango Float
12
servings20
minutes0
minutesSuper easy super delicious layers of Mangoes and Cream
Ingredients
4 Ripe Mangoes or 500 gFrozen Mango Cubes
125g Cream Cheese,softened
500g Thickened Cream
1 x 395g Condensed Milk
1 teaspoon Vanilla
1 packet 250g Graham Crackers, or any other plain biscuit
Directions
- Slice the mango lengthwise allowing for the seed in the middle, which should give you two cheeks per mango. Discard the seeds. Remove flesh with a spoon and slice into 1 cm thick slices.
- Whisk the thickened cream, medium high speed until firm peaks. Add softened cream cheese vanilla and condensed milk and whisk again until smooth.
- Place a single layer of Graham Crackers or the biscuit of your choice, on the baking pan you are using. Spread a layer of cream/condensed milk mixture(about a third) on top of the biscuit layer, then top with sliced mangoes. Repeat layering in this order: biscuit,cream mixture,mangoes until all the biscuits are used up finishing with a layer of cream. Sprinkle the reserved crushed biscuits evenly on top of the cream layer.
- Cover the baking dish with cling wrap and place it in the fridge to chill for at least 6 hours. Alternatively chill for 2 hours then place in the freezer overnight. I personally prefer this frozen as in an ice cream cake, because this was how we served this when I was growing up in the Philippines.
- Slice into serving pieces and serve, chilled or frozen. Garnish with sliced mangoes if desired.
Notes
- Will keep for a month if frozen or 3 days in the fridge.
