Forget baking: this tropical dessert is this summer's hit
In the summer heat, many people want to avoid turning on the oven, but at the same time they don't want to give up on delicious homemade desserts. That's why mango float is one of those desserts that is worth knowing.
Its biggest advantage is its simplicity, as it only requires four ingredients:
- sweet whipping cream, - condensed milk, - ripe mango, - graham crackers.
We make a light cream from whipped cream and condensed milk, which we layer together with graham crackers and pieces of sweet, ripe mango. As they cool, the cookies absorb some of the moisture from the cream, so the dessert combines into a soft, almost cakey texture that literally melts in your mouth.
Mango float is also popular because it does not require any special culinary skills to prepare, and the result looks very attractive. The combination of creamy filling, fruity freshness and gently softened biscuits creates a perfect balance of flavors. Since it contains only four basic ingredients and is ready in a few minutes, it is a great choice for summer gatherings, family celebrations or simply when we want something sweet and refreshing.
To prepare the dessert we need:
- 1 l of sweet whipping cream (preferably 35% milk fat)
- 120 g sweetened condensed milk
- a pinch of salt (optional, balances the sweet taste a bit)
- 4 ripe mangoes (peeled and cut into slices or chunks)
- 250–300 g graham crackers
Preparation process:
Whip the heavy cream until soft peaks form. Then add the condensed milk and a pinch of salt if desired. Whip until you get a compact cream with firm peaks.
Crush the graham crackers until you get the desired crumb texture, or use whole crackers without crushing them. You can also use a combination of whole and crushed crackers.
In a 20 x 20 cm glass dish, first place the graham crackers. Then add the whipped cream and then the sliced mango. Repeat once more. For the last layer, add the whipped cream and sliced mango. You can add more graham cracker crumbs on top for decoration.
Cover the container and refrigerate overnight for a soft texture. Alternatively, freeze overnight for an ice cream texture. In this case, remove the dessert from the freezer about 30 minutes before serving to allow it to thaw slightly.
Preparation tips
- Use fully ripe mangoes. The riper the mango, the sweeter, juicier and more flavorful the final result will be. Unripe fruit can add unwanted acidity and a less pronounced flavor to the dessert.
- The cream must be well chilled. Keep it in the refrigerator before whipping, as this is the only way to get a firm and stable cream. If the cream is not cold enough, the cream will not be as light and airy.
- Don't skip the chilling. The mango float needs at least four hours in the fridge, but it's even better if you let it sit overnight. During this time, the flavors meld, and the cookies soak up some of the cream and soften nicely.
- The soft texture is the trademark of mango float. As it cools, the individual layers combine into a uniform, creamy dessert that can be cut almost like a cake.
- Traditionally, graham crackers are used, but today many people swear by Biscoff cookies. In recent months, a version with Lotus Biscoff cookies has been extremely popular on social media, whose caramelized flavor perfectly complements the sweetness of the mango. If you want to follow the trend, you can partially or completely replace the graham crackers with Biscoff cookies.
- For a more beautiful look, save some of the mango for decoration. Before serving, garnish the dessert with a few mango slices or crushed cookies, which will add both visual appeal and an extra layer of flavor.
- Prepare the dessert the day before. Because it is even more compact and delicious the next day, mango float is a great choice for parties, picnics, and family gatherings.
