Summer may be over, but you can still enjoy the sweetness of tropical fruits.
Mango float is a popular dessert in the Philippines, commonly served during house parties. When I was younger, other kids and I would fight over mango float; it would be gone so fast, no one could get any seconds. Every household has a unique way of prepping mango float, but there’s a consistent theme: People make it with basic ingredients to save money. Even so, I’m sometimes surprised by how complicated recipes can get!
Since local Filipino restaurants don’t seem to offer mango float, I’m here to share a sure-fire hit that’s quick and easy—with only four ingredients! I may have picked it up watching older kids and my aunts make this dessert in the kitchen during big family events, but it’s hard to remember the exact moment I learned how to make it myself. It was almost like everyone just knew how. Even the measurements were something you just figured out through taste.
- 1 can condensed milk
- 1 cup cream (whipping cream or all-purpose cream)
- 2-3 whole mangoes, sliced (You can also use canned
- mango, frozen mango, cubed mango, avocado, or even squash!)
- 6-12 graham crackers, intact
- 2 cups graham crackers, crushed into crumbs
- Combine condensed milk and cream in a bowl.
- Line the bottom of a square or rectangular container with the intact graham crackers, then cover them with half of the mixture of condensed milk and cream.
- Lay half of the sliced mangoes on top of the mixture.
- Add another layer of crumbled graham crackers (or intact, if you’d prefer!) on top of the mangoes.
- Add another layer of the cream mixture.
- Layer the remaining mangoes over the cream (you can add more layers as needed until the container is filled).
- Garnish with graham cracker crumbs.
- Freeze for at least four hours or overnight. Enjoy!