Frozen Mango Float
A tropical dessert that you will absolutely melt for.
you're making mealtime meaningful.
There are a few desserts that come into my world as a chef that are memorable and I want to make again. Then there are recipes like these that make me think about them all the time until I do make them again. Mango float is a Filipino-inspired dessert that has only three major components. Graham crackers, whipped cream, and fresh mango.
Yum! The first words that came out of my mouth when I tasted this for the first time. This dessert is so flavorful and creamy, yet so so light. It’s a refreshing bite and palate cleanser that I want all desserts to be. Don’t get me wrong, it’s nice to have an indulgent dessert once in a while, but an indulgent dessert that doesn’t make your stomach hurt after. That’s what I’m after!
This is a dessert trifle. Toss the graham crackers with butter like a crust on a cheesecake and build your first base layer. Top that with whipped cream that is sweetened with condensed milk. You can ABSOLUTELY substitute this for Cool Whip then drizzled with condensed milk. You choose your own adventure on how sweet this turns out. Last layer is the fresh mango. Find some good ripe mangos, dice or slice them up, and scatter them around. Repeat this three times before freezing it or refrigerating it. How much time do you have? Is it a hot day? Do you want it now? These are the questions you must ask before you decide how you want it stored. I LOVED it frozen, so frozen it shall be.
Be sure to remove this from the freezer and let rest for at least twenty minutes before slicing. Think of it like an ice cream cake at this point.
I finished mine with a bit of lime zest for an added depth of flavor, but I can see pineapple chunks on here or passion fruit, even toasted coconut. Mango float is a choose your own adventure dessert, but first start with the recipe below.
Frozen Mango Float
Yield(s): Serves 8
10m prep time
2h inactive
Diet: Low-Calorie
you're making mealtime meaningful.
Ingredients
- 3 firm & ripe mangos, peeled and sliced
- 2 cups whipping cream
- 1/4 cup condensed milk, chilled
- 1 teaspoon vanilla extract
- 1 1/2 sleeves cinnamon graham crackers (2 packs)
- 1/4 cup melted butter
- 1 lime, zested
- A pinch of salt
Preparation
- In a bowl, mix together 2 packs of cinnamon graham crackers with 1/4 cup melted butter and a pinch of salt until the mixture looks like wet sand. Set aside.
- Whip the heavy cream, condensed milk, lime zest, and vanilla extract in a bowl until firm peaks form. Chill the whipped cream until ready to assemble.
- Layer the mango float in three layers in an 8x8 pan greased and lined with parchment-paper.
- Lay the graham crackers at the base and pat to form a solid crust, then top with an even layer of whipped cream and then shingled sliced mango. Repeat twice more and when reaching the final layer, make it as pretty as you’d like. Reserve extra graham crackers to garnish.
- Cover the 8x8 and either refrigerate for at least 2 hours up to overnight or freeze. If freezing, be sure to let it thaw for at least 30 minutes before serving.
- Enjoy