Mango Float Recipe: Absolutely Delicious No-Bake Dessert

Picture this, somebody has invited you to a party. Unlike other guests who come with the treats they purchased at the grocery store, you want to amaze the hosts with something special.

However, you haven’t got time for baking stuff and you need a quick version of a mouth-watering dessert. You know what? There’s one in this article for a healthy mango float recipe and a second, more traditional version of it. 

It’s super easy to prepare and too delicious to enjoy. Moreover, you don’t need to be a professional cook to pull off this masterpiece – even cooking newbies can handle it. 

Without further ado, let’s move straight to the mango float recipe, an absolutely delicious no-bake dessert. 

What Is Mango Float Made of?

Before we jump into the recipe, let’s briefly talk about this dessert. 

For starters, it’s a popular treat in the Philippines, where it is commonly known as an icebox cake. It also goes by the name Mango Royale or Crema de Mangga.

Traditional mango float ingredients include: 

• Cream. Many recipes call for all-purpose cream as this is commonly available and more affordable in the Philippines. It’s better to chill the all-purpose cream in the fridge for a few hours or overnight. Chilling it turns it into a thicker form for a solid taste in the recipe. You can absolutely substitute heavy or whipping cream if they’re more accessible for you. If you use heavy or whipping cream, you also chill it first and then whip it at high speed until stiff peaks are formed.
• Mango. Benefits of Eating Mangoes At Night and during the day draw people’s attention to this treat even more. You should use ripe mangoes to make this dessert.
• Graham crackers. Mango float is also made using whole graham crackers. If you can’t find graham crackers, whole-wheat digestive biscuits are fairly close in flavor and texture. You can also use tennis biscuits, ladyfingers, or sponge cake.

All right, let’s get down to the first traditional recipe with mango float ingredients and instructions. 

Ingredients:

• 24 pieces graham crackers
• 4 small-medium ripe mangoes
• 300 ml sweetened condensed milk (1 can)
• 500 ml all-purpose cream (2 packs)

Preparation Process:

1. Chill the all-purpose cream in the fridge overnight.
2. Peel the skin off the mangoes. Cut away the flesh from the pit. Cut the flesh lengthwise into thin slices. Set aside.
3. Transfer chilled all-purpose cream to a large bowl. Gradually add the sweetened condensed milk to the all-purpose cream and blend them well.
4. Line the bottom of a rectangular (8×8 or 6×6) glass dish with a layer of graham crackers. Pour and spread ¼ of the cream mixture on top of the crackers and then top with mango slices.
5. Repeat this process until you form 4 layers, topping with the cream and mango slices.
6. Chill for at least 3-5 hours to set completely. It will be ready when the layer of graham crackers becomes soft and fluffy and no longer dry. You can also freeze it before serving.

Nutritional values for traditional mango float (per serving – recipe makes 8 servings)

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The second recipe deviates from the traditional recipe as we’ll be substituting sweetened condensed milk with Greek Yogurt. Ultimately, it’s one of the best mango float recipes for those with a sweet tooth who want some extra protein. 

Ingredients:

• 5 ripe mangoes or more as needed
• 2 cups nonfat Greek yogurt
• 1 small tub Light Cool Whip topping
• 1 tsp vanilla extract
• 1 pack Je-lo vanilla flavor
• 1/2 box (400g) graham crackers

Preparation Process:

1. Peel the mangoes, slice them in half, and thinly slice the cut halves lengthwise into thin strips. Set them aside.
2. Beat the Cool Whip and Je-lo in a medium bowl with the electric mixer. Add vanilla extract and combine. Add the yogurt and chopped remnant mangoes. Set aside.
3. Place a layer of graham crackers at the bottom of a dish. Spread ⅓ of the yogurt mixture evenly on top of the crackers and then top with a layer of mango slices.
4. Repeat the process two more times ending with slices of mangoes on top.

Nutritional values for healthier mango float (per serving, 1 small slice)

Read more: Steamed dumplings: One Recipe That’ll Change Your Snack Game

Are Mango Graham and Mango Float the Same?

Yes, the mango graham recipe, also known as mango float, is the traditional Filipino dessert made from layers of graham crackers, ripe mangos, whipped cream, and condensed milk. The whole dish is chilled before serving. 

There is also a healthier option where instead of condensed milk, you may use Greek yogurt for some extra protein. In this case, it’s up to you which recipe to use for your pleasure. 

If you have some more mangos left, why not treat yourself to a Mango Matcha Smoothie? This green beverage can help you stay energized, more focused, and satiated. 

Where Should I Store Mango Float?

You can store the mango float dessert in the fridge for up to 5 days. Ultimately, the mangoes on top may begin to dry out. 

If you’re planning to treat yourself or others with this finely-made dessert, prepare it one day before you want to enjoy it. Once you’ve made it, store it in the refrigerator overnight and serve it the next day. If frozen, you can thaw before serving or serve slightly frozen. 

Here are other things you should consider before storing your mango graham. 

1. The mango is the most perishable ingredient in the dessert, which makes your mango float perishable in a few days, depending on how ripe your mangoes are.
2. Your all-purpose cream can expire too. So keep tabs on the expiration date after opening it.
3. The graham crackers in your mango icebox won’t stay crispy in the mango float dessert. They will absorb moisture and get soft.
4. Freezing can prolong the expiry date of your mango float with the chance to ruin the silky texture of your dessert. As all the ingredients contain water, when thawed, the dessert will be soggier than when it was first made.

Does Mango Float Need to Be Frozen?

It shouldn’t necessarily be frozen if you decide to devour it today or tomorrow. However, if you can’t finish eating the dessert right away, you can freeze it. Before you place the dessert in the freezer, ensure you refrigerate it first. 

This will allow the graham crackers to absorb some of the moisture from the cream mixture so it can expand and soften. 

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FAQs

• What is mango flavor made of?

In one example, an artificial mango flavor formula involves furaneol, benzyl alcohol, β-damascone, maltol, and ethyl maltol to provide sweet notes (3). Their complex flavor profile encompasses a range of tastes: from zesty orange to juicy peach, cucumber peel, tropical pineapple, and sweet caramel!

• What is in heavy cream?

Heavy cream is the thick part of the milk that rises to the top due to its high-fat content. This type of cream consists of at least 36% milk fat, making it higher in fat than other cream varieties, including whipping cream, half-and-half, and light cream.

• What can you substitute for all-purpose cream?

The best substitutions for all-purpose cream in most recipes are heavy cream or whipping cream. Depending on the recipe and technique, you may be able to use things such as Greek yogurt and milk, cottage cheese, cashew cream, cream cheese, coconut cream, silken tofu, soy milk, evaporated milk, or sour cream. 

The Bottom Line

Today, you’ve discovered a simple mango float recipe: an absolutely delicious no-bake dessert. 

The mango graham or mango float recipe is a traditional Filipino dessert that is layered with graham crackers, whipped or all-purpose cream, condensed milk, and ripe mangoes. 

We’ve presented two recipes for you: one involves condensed milk and the other uses Greek yogurt as the main substitution. 

You can store the mango float dessert in the fridge for up to 5 days. After a while, the mangoes on top may begin to dry out. Other things to keep in mind before you pick the ingredients: the freshness of the mangoes, the expiration date of the all-purpose cream, the graham crackers that soften in the desert, and the silky texture of the mango float. As all the ingredients contain water, when frozen and thawed, the dessert will be soggier than when it was first made. 

Mango float may be partially frozen in the freezer before serving to enable you to cut it more easily.