Mango Float Recipe
Mango float is the perfect summer no-bake dessert! Generous layers of juicy mangoes, luscious whipped cream, and crispy cookies united in chilled harmony!
Servings: 10 Servings
Calories: 271kcal
Ingredients
- 1.5 cups Whipping cream, chilled
- 1/2 cup Sweetened condensed milk
- 1.5 cup Diced mangoes
- 20-24 Ladyfinger cookies
- 3-4 tbsp Mango Puree Optional
Instructions
- Whip the chilled cream in a large bowl until soft peaks form.
- Whisk in the sweetened condensed milk.
- In a 9" dish, layer the ladyfingers at the bottom.
- Cover with half the cream mixture. Top with three-quarters of the mangoes.
- Repeat with another layer of ladyfingers and cream.
- Top with swirls of mango puree ( totally optional), and the balance mango cubes.
- Refrigerate for at least 8 hours ( preferably overnight) or freeze for a few hours. I always prefer to freeze this dessert.
- Cut into squares, serve, and enjoy!
Video
Notes
- The trick to getting voluminous, airy whipped cream is to chill it before whisking. Also, use cold condensed milk.
- I like to chill the cream, condensed milk, the mixing bowl, and the beaters in the refrigerator for a few hours or even overnight for whipping the cream easily.
- Beat well. Strive for that soft, fluffy, and light consistency. The more air your heavy cream has, the better it will freeze.
- Cut the biscuits to make them fit more neatly into the dish.
- You can serve this mango icebox cake cold or frozen. I prefer the frozen version!
Nutrition
Serving: 1 Serving | Calories: 271kcal | Carbohydrates: 27g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 95mg | Sodium: 62mg | Potassium: 166mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1.016IU | Vitamin C: 11mg | Calcium: 82mg | Iron: 1mg