The Filipino Mango Grahams Float: Our All-Time Favorite For All Seasons!

There's something very delicious about desserts. Every mouthful, whether rich chocolate or luscious cakes, is an explosion of pleasure.

Have you ever tried making and eating a basic no-bake dessert?

I'm glad to share our all-time favorite no-bake dessert, Mango Graham Float, which is simple to make and perfect for any time of year.

Our perfect, colorful, juicy, sweet Philippine mangoes go perfectly with these simple, crunchy, earthy-sweet graham crackers. The honeyed, textured cookie complements the tartness of the juicy Mango perfectly. There's a reason why the mango float is a party staple.

In the Philippines, mango floats are a typical dessert that has evolved from a simple sweet treat to a Filipino identity and culture symbol.

This is a no-bake dessert with layers of cream, Mango, and graham crackers. Making the mango float is easy, but the most challenging part is waiting! It would help if you refrigerated the dessert overnight to guarantee that the cream solidifies and the crackers become softer.

Perfect for this dessert are ripe, fresh mangos. I'm not a baker, so this mango dessert was kept simple. That also only requires four ingredients for the Filipino mango float! This delicious, creamy, light dessert works well in any season!

Instead of chilling the mango float, you can freeze it for the entire night! It will have an ice cream-like texture after overnight in the freezer. Before serving, let the Mango cool to room temperature, which should take about thirty minutes. This will make it easier for you to cut it.

Ingredients:

heavy cream
sweetened condensed milk
mouthwatering mangos
Graham Crackers

My favorite condensed milk is this one because it's flavorful and sweet!

The Graham-Mango Filipino Float Method:

Check your mangos for ripeness and sweetness. Slice the mangos thinly after peeling or chopping them, then set them aside.

Beat heavy cream until soft peaks form. Add the sweetened condensed milk.

Graham crackers can be broken into the proper crumb or used whole without crushing.

First, arrange the Graham Crackers. The cream was then whipped. Finally, add the mango slices. Repeat once more. For the last layer, add the whipped cream and mango slices. You can also top it with extra graham cracker crumbs for decoration.

Cover and refrigerate the container for the entire night. Serving it cold, akin to bread pudding, resulting in a more tender texture. Another option is to freeze for a whole night to get a texture similar to ice cream. Before eating, thaw for no more than thirty minutes, depending on your preferred texture.

I recommend yellow mangos as well. The Philippines produces better mangoes! I would hold off until the mangos are gorgeous and perfectly ripe.

"Even if things become too heavy, we'll all float on."

One of my all-time favorite desserts is this one. It was simpler to make and less expensive. I adore its distinct taste, hue, and even Graham's aroma. That seems natural to me.

Many Filipinos take great pleasure in cooking different foods. I'm glad I can get Mango to float.

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How about you? What is your favorite dessert?