This Mango Graham Float is a perfect way to enjoy a mango styled dessert, and the best part is it's prepared in just less than 20 minutes with only 4 ingredients.
You can have an amazing dessert ready for your guests, and this blows everyone away. So grab the juiciest and ripest mangoes you can find and make this today!
why you'll love this recipe
- no baking needed.
- easy to make with only 4 ingredients!
- perfect dessert for any occasions.
- mango lovers will love this recipe.
why this recipe is the best
The Mango makes this dish memorable. In the Philippines the Carabao Mango is a national staple for it's exotic sweetness and taste. It really is such an exciting fruit and it ignites your taste buds immediately. Definitely one of my favorites. The reason this recipe is the best is there's no baking required! It is also simple. Anyone can make this.
Featuring layers of graham crackers, sweetened cream, and ripe mangoes. This chilled delight is assembled with just 4 ingredients. Simple and scrumptious. Chilled and sweet, it'll make your cocktail or tea party complete.
Ingredients Needed for Your Mango Graham Float
- mango: we need about 5 ripe mangoes. I am using ataulfo mango for this recipe. Make sure to use ripe mango as it is sweeter.
- whipped cream: we need electric mixer to create a thick mixture.
- condensed milk: for sweetener.
- graham crackers/crushed graham: any brand of graham crackers works okay for this recipe.
How to make Mango Graham Float
Step 1. Prep Ingredients. Peel the mangoes and slice thinly in half. Set it aside. Using electric mixer whisk whip cream until foamy and doubled it size. Add condensed milk and mix.
Step 2. Assemble. Put a layer of graham crackers at the bottom of an 8-inch square glass baking dish, filling the gaps with trimmed crackers. Spread ⅓ of the cream mixture evenly on top of the crackers.
Top with mango slices. Place another layer of graham crackers, cream mixture and slices of mango; repeat the process one more time ending with mangoes.
Step 3. Freeze. Cover with plastic wrap then place in the fridge to chill for 3 hours. This gives the graham crackers some time to absorb some of the cream and soften. When you’re ready to serve, remove it from the freezer and allow it to soften for about 10 minutes before slicing. Enjoy!
Tips and Storing
- perfect whipped cream: make sure the mixing bowl is big enough because once the mixer starts going the cream can splatter a bit, and when it is whipped it will more than double in volume. The whipping cream should be cold at least store them in the fridge overnight before you make the recipe.
- can I freeze or chill mango graham float? Either way works fine. Chill mango graham for 3-4 hours to soften and absorb the moisture from the cream. If you don't want to wait longer you can freeze it for couple hours and let it sit for 10 minutes in the fridge before serving.
More Dessert Ideas
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Recipe
Mango Graham Float
Equipment
- 8x8 baking dish
- electric mixer
Ingredients
- 4-5 large mangoes ripe
- 2 cups whipping cream
- ¾ cup condensed milk
- 18 pieces graham crackers
- graham crumbs toppings
Instructions
- Peel the mangoes and slice thinly in half. Set it aside.
- Using electric mixer whisk whipping cream until foamy and doubled it size. Add condensed milk and mix.
- Put a layer of graham crackers at the bottom of an 8-inch square glass baking dish, filling the gaps with trimmed crackers.
- Spread ⅓ of the cream mixture evenly on top of the crackers.
- Top with mango slices.
- Place another layer of graham crackers, cream mixture and slices of mango; repeat the process one more time ending with mangoes. You should have 3 layers of graham crackers. Sprinkle some graham crumbs.
- Cover with plastic wrap then place in the fridge to chill for 3 hours. This gives the graham crackers some time to absorb some of the cream and soften. When you’re ready to serve, remove it from the freezer and allow it to soften for about 5-10 minutes before slicing. Serve and Enjoy!
Notes
- mango: we need about 5 ripe mangoes. I am using ataulfo mango for this recipe. Make sure to use ripe mango as it is sweeter.
- whipped cream: we need electric mixer to create a thick mixture.
- condensed milk: for sweetener. My recipe used ¾ cup, it can be adjusted to ½ cup if you don't want too sweet.
- graham crackers/crushed graham: any brand of graham crackers works okay for this recipe. We are using Honey Maid graham crackers and graham crumbs. If no graham crumbs you can just crushed the graham crackers. Graham crumbs is optional.
- perfect whipped cream: make sure the mixing bowl is big enough because once the mixer starts going the cream can splatter a bit, and when it is whipped it will more than double in volume. The whipping cream should be cold at least store them in the fridge overnight before you make the recipe.
- can I freeze or chill mango graham float? Either way works fine. Chill mango graham for 3-4 hours to soften and absorb the moisture from the cream. If you don't want to wait longer you can freeze it for couple hours and let it sit for 10 minutes in the fridge before serving.
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