Mango Graham Float has become a popular go-to easy dessert for many Filipino occasions!
Thinking about what you can do about the ripe mangoes which happen to be neglected at home and you have to do something about it but don’t want to eat it as it is? Well, it probably sounds like a nitpicky situation but it is entirely justifiable!
It is always a good idea to level things up at home if you have the time for it, so with that said, here is the Mango Graham Float! This is a no-bake cake dessert that you can easily do yourself and is a fantastic way to make use of those ripe mangoes.
What is Mango Graham Float?
The mango graham float, or simply mango float, is a go-to dessert among many people due to its relatively easy preparation. It also goes by the name Mango Royale, if you’re feeling a bit fancy.
It is basically made out of grahams and all-purpose cream or whipped cream that is made into a cake, and is topped with ripe mangoes, appearing to be floating on ‘clouds’. The best part about this is you get to skip the baking and the cooking!
How to Make Mango Graham Float?
This is the dessert you can actually assemble without that much effort, but still gives exceptional satisfaction. This recipe only uses four ingredients so it will be easier for you to manage.
All you have to do is to prepare a baking dish and place the grahams at the bottom (about 6 pieces one layer) and then spread ⅓ of the cream mixed with condensed milk on top of it.
Just repeat the process until you get about three layers. It is up to you how thick you want the cream mixture to be so you have to adjust the amount of cream and condensed milk you want to use.
And after the three layers, just top it with mango and chill or freeze it, and that’s it!
Mango Graham Float Tips:
- This dessert can use either all-purpose cream, or heavy whipping cream. When using the all-purpose cream, like in this recipe, you have to chill it for a couple of hours or overnight. This will make it almost solid, and you can choose to add this to the dish as it is.
- If you still want a fluffy and softer texture for the cream, you can still whip it with a hand mixer, similar to what you would do with a heavy cream (also needs to be chilled in the refrigerator).
- It would also help with the whipping if you also chill the hand mixer and the bowl you are going to use with it for a couple of minutes.
- For the baking dish, use the ones which are square-shaped and are deep enough to accommodate at least three layers of the graham and cream, with a little bit of space at the top to ensure that the mangoes fit nicely, and to ensure that it can be covered nicely if you plan to do so.
- If you plan to transfer the mango graham float into a more presentable plate or tray, you can easily do that by preparing the baking dish with parchment paper beforehand, so you will be able to lift it with ease. Just make sure that is chilled enough, or frozen, before taking it out.
- Try other easy graham recipes like Graham Balls and Graham Polvoron
For a quick reference about this recipe, see the recipe table below:
Easy Mango Graham Float Recipe
- 3 to 4 pcs ripe mangoes, peeled and cut into thin slices
- 18 pcs Graham crackers
- 2 packs all-purpose cream, chilled overnight
- 1 can condensed milk
- In a mixing bowl, add in the all-purpose cream, and the condensed milk. Mix using a hand mixer until well-blended and the mixture peaks.
- Prepare a baking dish (8 x 8) and layer the bottom with Graham crackers then pour ⅓ of the cream mixture, making sure that it is well-spread. Repeat until you make three layers, and then top with mango slices.
- Place the dish in a refrigerator and chill for 4 to 6 hours or overnight.
- Transfer to a serving plate and slice in equal portions. Serve and enjoy!
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