Mango Float Recipe: A Sweet Dessert Loved by Filipinos

It's summer here in the Philippines. A bit wet for summer but, it's still hot. One thing this tired mama from the Philippines loves about summer is that it's the season of one of the country's beloved fruit, the mango. So,  it's time for me to make a dessert my family adores,  the mango float.

Although I know that there are certain people who have allergies to mangoes (my brother included), I have actually never heard of anyone who dislikes the fruit.  My brother, even if he gets an itchy rash, still loves mangoes.  He eats a half or two whenever it's offered.  He just makes sure he takes antihistamine medication after.
I love mango, ripe or not.  Filipinos love eating green sour mangoes with salt or bagoong (shrimp paste). I prefer my mangoes ripening, still green but yellowing a bit. It has a sweet and sour taste.   I don't need salt or the shrimp paste and it isn't as tough to eat.

A slice of mango float.
Image credit: The Tired Mama-ph
Anyway,  when making the mango float,  you need ripe mangoes. People say to test if a mango is ripe,  when you squeeze it, it is soft.  For me,  as not to damage the flesh of the mango,  I smell the ends.  If it gives out that sweet,  sweet mango scent, then it is ripe. No scent, means it is not ripe enough, even if the skin of the mango is a bright yellow-orange. The mango is still a bit sour and not sweet to the taste. You can ripen them a bit more by wrapping them in a newspaper, putting them in a paper bag,  or putting them in uncooked rice.  Leave them overnight.  The gas they emit and the heat will help them ripen a bit more. The next day, you will surely be catching a whiff of the sweet scent of ripe mangoes.

Make sure you purchase mangoes with as little blemishes as possible.  Brown spots mean the flesh of the mango is damaged.  Don't worry... If the flesh is damaged,  you can just cut it out.

The mango float is an easy dessert to make and assemble. You can ask your kids to help because kids love stacking things.  Layering is what the mango float is all about and you and your kids can make the top layer a work of art with garnish.

Mango Float Recipe

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Mango Float
A sweet dessert with ripe fresh mangoes loved by Filipinos
  • 3 fruits without refuse, thinly sliced or cubed Ripe Fresh Mangoes
  • 1 cup Heavy Cream
  • 2/3 cup Sweetened Condensed Milk
  • 1/2 cup Mashed Ripe Fresh Mango
  • 30 crackers or 1 pack (200 g) Graham Crackers
  • 1 cup Graham Cracker Crumbs
  • 1/2 cup Garnish (optional) nuts, chocolate syrup, cherries, mango slices
1. Blend cream, condensed milk, and mashed mango together. Set aside, preferably keeping the mixture chilled until needed.2. In a square or rectangular dish/pan (8x8, 9x9, or 9x13), arrange graham crackers, covering the entire bottom of the dish. This will be the start of the first layer. Top the graham crackers with the mango slices or cubes. Then spread a third of the cream mixture to cover the slices. Put another layer of graham crackers.3. Repeat the process, ending with a layer of graham crackers and a thin spread of cream mixture as your top layer. Top with graham cracker crumbs.4. Garnish (optional) with nuts, chocolate syrup, or cherries to make it more festive. Chill for 2 hours. Serve.
Prep time: Cook time: Total time: Yield: 9-12 servings

Nutrition Facts are below:

In the Philippines, kremekondensada (cream and sweetened condensed milk in one) is available. If you use this, you have to whip it up if you want it to be thick. The nice thing about kremekondensada is that it isn't too sweet. I prefer mixing heavy cream and sweetened condensed milk instead of the all-in-one kremekondensada. To me, it smells better.

A tip: You can substitute the mango with fruit cocktail to make crema de fruta instead or the graham crackers with sponge cake. Yummy! And these desserts go well with coffee. Some people even sprinkle a little instant coffee powder on the top as a garnish. Makes it bittersweet! 


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  1. You are right..this dessert is loved by Filipinos.


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