The Perfect Mango Float: A Step-By-Step Guide

Mango float is a popular Filipino dessert that is easy to make and requires no baking. It is made with layers of graham crackers, whipped cream, condensed milk, and ripe mangoes. The dessert is chilled and set before being cut into squares and served. It is a perfect treat for hot summer days as it is light, creamy, and sweet.

Choosing the right mangoes

When selecting mangoes, opt for those that are ripe and give slightly when gently squeezed. Avoid mangoes that are too soft, as they may be overripe and difficult to cut. The mangoes should have a sweet fragrance, indicating their ripeness. If possible, taste a sample to ensure they are sweet enough, as this will greatly impact the overall flavour of the dessert.

The number of mangoes required may vary depending on their size and the desired mango quantity in the cake. Most recipes call for around 3-5 mangoes, but this can be adjusted according to preference. For a more mango-centric float, add more mangoes to enhance the tropical flavour.

Additionally, consider the colour of the mangoes. Ripe mangoes typically have a vibrant yellow or orange flesh, which adds a visually appealing element to the dessert. If using yellow mangoes, wait until they are super ripe to ensure optimal sweetness.

When preparing the mangoes, peel the skin and slice or chop the fruit thinly. Some recipes suggest slicing the mangoes into thin strips, while others recommend chopping them into small cubes. Thin slices can create a decorative element on top of the float, while small cubes make it easier to slice and serve.

In conclusion, choosing ripe, sweet, and fragrant mangoes is essential for a successful mango float. The variety and quantity of mangoes can be adjusted to personal preference, but ensuring their ripeness and sweetness will make the dessert truly exceptional.

Preparing the cream

Firstly, it is important to use chilled cream. Place your mixing bowl and whisk in the refrigerator for a few hours or overnight before you begin. This step helps keep the cream cold, resulting in a faster and more stable whip. Chilling the equipment ensures light and fluffy layers in your mango float.

For the cream, you can use heavy cream, thickened cream, canned all-purpose cream, or whipping cream. Place the cream of your choice in the chilled mixing bowl and use an electric hand mixer or a stand mixer to beat the cream. Start at medium speed and gradually increase to medium-high speed. Continue the process until the cream reaches a thicker consistency, which should take around 3-5 minutes. You will know it is ready when the cream has doubled in volume and formed soft peaks.

At this point, you can gradually add a pinch of salt to enhance the flavour. Then, slowly add the sweetened condensed milk to the cream. Continue whisking the mixture until it reaches stiff peaks again. You can adjust the amount of condensed milk to your taste preferences. If you use a sweeter variety of biscuits or cookies, you may want to reduce the amount of condensed milk to balance the sweetness.

Once the cream has reached the desired consistency, give it a final stir with a rubber spatula to ensure it is well combined. Your cream is now ready to be used in your mango float!

Remember, the cream plays a vital role in the mango float's texture and stability, so it is essential to whip it to stiff peaks. This will ensure that your dessert sets properly and doesn't turn out too runny.

Layering the ingredients

Firstly, prepare the ingredients. Peel the mangoes, remove the pits, and cut the flesh into thin slices or small cubes. Keep in mind that cutting the mangoes into small cubes will make it easier to slice and serve the float, but you can also thinly slice them for the layers. Whip the heavy cream until it reaches a thicker consistency. If you like, you can add a pinch of salt to the cream. Then, gradually add the condensed milk to the cream and whip until the mixture reaches stiff peaks. You can also add a teaspoon of vanilla extract and a little mango pulp to the cream mixture for extra flavour.

Now it's time to assemble the mango float! Take your chosen pan or dish. If you plan to remove the float from the pan to serve, line the pan with parchment paper, leaving some overhang on all sides so that you can easily lift the float out later. For the first layer, add a single layer of graham crackers to the bottom of the dish. You may need to break some crackers to fill in any gaps. Then, spread a thin layer of the cream mixture on top of the crackers. Next, add a layer of mango slices or chopped mangoes. Repeat these three steps to create a second layer. For the final layer, add a third layer of graham crackers, followed by the remaining cream mixture. You can arrange the mango slices on top in an overlapping manner for decoration. If desired, sprinkle some crushed graham crackers or graham cracker crumbs on top.

Cover the mango float with plastic wrap or cling wrap and refrigerate for at least 3-5 hours, or even overnight, until the cream sets and the graham crackers soften and absorb some moisture. If you prefer a more frozen texture, you can transfer the float to the freezer for 8 hours or overnight.

Once the float has chilled and set, it's ready to be served! If you lined your pan with parchment paper, use it to lift the float out of the dish. Let it thaw for a few minutes before slicing and serving. Enjoy your delicious mango float!

Chilling and setting the float

Firstly, it is important to chill all the ingredients and equipment beforehand. Place the heavy cream, condensed milk, glass dish, mixing bowl, and beaters in the refrigerator to chill. This step is important as it helps the cream whip more quickly and ensures that the float comes together well during assembly. It is also recommended to chill your mixing bowl and whisk before whipping the cream to keep the cream cold, resulting in a faster and more stable whip, ensuring light and fluffy layers.

Next, assemble the mango float by layering the ingredients in a glass dish. Start by lining the bottom of the dish with a layer of graham crackers. Then, spread a generous amount of the whipped cream mixture on top. Add a layer of thinly sliced or diced mangoes. Repeat these layers until you have reached your desired height, ending with a layer of cream and mangoes on top. You can also add more graham cracker crumbs at the top for decoration. Cover the dish with plastic wrap or cling wrap.

Now, it's time to chill the assembled float. Place it in the refrigerator for at least 3-6 hours to allow the cream to set and the graham crackers to soften and absorb some moisture. This step is crucial as it transforms the texture of the graham crackers, giving them a soft and cake-like consistency. If you prefer a firmer texture, you can even chill it overnight. However, if you plan to freeze the float before serving, it is recommended to refrigerate it first. This step allows the graham crackers to absorb some moisture from the cream mixture, making it easier to cut and serve.

Finally, if you have chilled the float overnight, let it thaw for a few minutes before slicing and serving. You can also transfer the float to the freezer for 8 hours or overnight for an ice cream-like texture. If you have lined your container with parchment paper, you can use it to lift the entire cake out of the dish once it has frozen. Before serving, let the mango float sit at room temperature for about 30 minutes or until it reaches your desired softness.

Serving suggestions

Mango float is a popular Filipino dessert that is perfect for hot summer days. It can be served straight from the pan, or sliced into squares. It is best served chilled or even frozen, with your favourite dessert wine, cocktail, coffee, or tea.

If you want the float to be softer and creamier, serve it straight from the fridge. If you want it more like ice cream, freeze it! You can also freeze it and keep it in a cooler box (with ice packs if possible) to prevent it from melting completely.

If you want to get creative with your mango float, you can try adding a tropical twist by incorporating other tropical fruits like diced pineapples or a sprinkle of coconut flakes between layers. For a richer, more indulgent version, drizzle chocolate syrup or melted chocolate between layers of cream and biscuits. Alternatively, use chocolate-flavoured graham crackers or add crushed chocolate cookies for a mango-chocolate combo.

For a stylish and practical presentation, layer the mango float ingredients in mason jars or small glass containers. This method is perfect for picnics, parties, or make-ahead single-serve desserts. You can also scoop the mango float into bowls and serve it like a sundae, topped with a scoop of vanilla or mango ice cream, and garnished with toasted coconut or chopped nuts for texture.

Frequently asked questions