Traditional Filipino Mango Float Dessert

Start off by refrigerating your heavy cream ahead of time. It should be nice and cold before you whip it, as this helps it to gain volume and fluff up better.

Peel your mangoes and slice each one into thin pieces. The thinner the slices, the easier they are to arrange, and this will also ensure an evenly distributed mango flavor in each bite.

In a large bowl, mix the chilled heavy cream, condensed milk, and sugar. It’s important not to overwhip the cream or else it might curdle. Stop once you reach soft peaks.

Now, assemble your mango float. Start by layering graham crackers at the bottom of an 8x8 pan. It doesn’t matter if the crackers don’t fit perfectly, as they soften during refrigeration and take on a cake-like texture.

Spread a generous amount of the cream mixture over the crackers, then layer your thinly sliced mangoes on top.

Repeat this layering process until you reach the top of your pan, making sure to finish with a cream and mango layer for a visually pleasing finish.

Refrigerate the mango float for at least three hours or overnight if possible. This allows all the flavors to meld together and for the graham crackers to soften into a lovely, cake-like consistency.