Filipino Mango Float

Ingredients

• 2 cups heavy whipping cream
• 1 cup condensed milk
• 1 cup coconut milk
• 1 teaspoon vanilla extract
• 3 ripe mangoes, peeled, pitted, and sliced (reserve some slices for garnish)
• 2 cups graham crackers, crushed
• 1/2 cup unsalted butter, melted
• 1 mango, diced (for additional layering)

Instructions

1. Prepare the Crust: In a large mixing bowl, combine the crushed graham crackers with melted butter. Mix well until the mixture resembles wet sand. Chill in the refrigerator for about 15 minutes.
2. Form the Base: Press the graham cracker mixture evenly into the bottom of a 9x13 inch dish to form a solid crust. Pack it down firmly.
3. Make the Creamy Layer: In another bowl, whip the heavy cream until soft peaks form. Gradually fold in the condensed milk, coconut milk, and vanilla extract until well combined.
4. Add the Mango: Gently fold in half of the sliced mangoes into the creamy mixture.
5. Layer the Dessert: Once the crust has set, pour half of the creamy mango mixture over the graham cracker base and add a layer of diced mango on top.
6. Complete the Layers: Pour the remaining creamy mixture over the diced mango layer and finish with the remaining mango slices for garnish.
7. Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
8. Serve: Cut into squares and serve chilled.