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.