What is a mango float? It is a popular Filipino dessert that is made with mango and cream. It is super easy to make and can be changed to lessen the sugar content.
Although it is best made during summer, which is mango season, you can also use frozen mangoes during winter. Give it a go!
Mango float recipe
500ml thick cream
1 can Condensed milk/sugar
1 big packet Lady finger biscuits/Graham crackers
Slice the mangoes into long thin pieces. You can do this by slicing the mango cheeks lengthwise then scooping thinly using a spoon.
Mix the cream and condensed milk in a bowl. If you don’t want it too sweet, only use half the can of condensed milk. If you still want lower sugar, you can whip the cream and add a tiny bit of sugar as you go along to make it sweet, or take out the sugar altogether.
Choose a container that is wide or rectangular. Spread the cream and milk mixture on the pan then add a layer of biscuits. Add a layer of mango on top of the biscuits then pour some more cream/milk mixture on top. Be generous with the liquid but make sure you have enough for all the biscuits and mangoes.
Keep layering until you fill the container. Then decorate the top with mango pieces and cream. Cover it with clingwrap and place in the fridge for 2-3 hours.
Slice up and serve cold.
Looking for more mango recipes? Check out my easy, no sugar mango jelly recipe.