1/1 Photo of Mango Float
One of my favorite Filipino deserts. The recipe comes from my Filipino friend and helper, Marina. This desert can be made with two layers of filling or three depending on the size of your baking pan. I usually use a smaller glass pan with more layers, because I like the layers, it fits in the refrigerator better, and with the glass you can see the pretty layers. :) Cooking time doesn't include the time to chill in the refrigerator or freezer. Serving size can vary by the size dish you use. You can use a large dish with only 1 or 2 layers and take it to a potluck to feed many or a small dish for the family. I put the serving size for a smaller dish with 3 layers.
My Private Note
Units: US | Metric
- 1Slice mangoes into thin wedges.
- 2Combine sweetened condensed milk, nestle cream, and mango.
- 3Layer the graham crackers in a square glass pan or other container.
- 4Put on the crackers a layer of the filling of mangoes, cream, and condensed milk.
- 5Repeat by putting layers of graham crackers, and filling until you've used it all. It should be topped with graham crackers after the final layer.
- 6Put it in the refrigerator to thicken and chill overnight. You can also put this desert in the freezer and it tastes great as a frozen treat.
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Nutritional Facts for Mango Float
Serving Size: 1 (211 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 310.2
- Calories from Fat 55
- Total Fat 6.1 g
- Saturated Fat 2.4 g
- Cholesterol 12.0 mg
- Sodium 165.7 mg
- Total Carbohydrate 61.1 g
- Dietary Fiber 3.1 g
- Sugars 47.7 g
- Protein 5.7 g
The following items or measurements are not included: