I came across this idea of Peach Mango Float when I was planning to make Mango Float.

As you all know, Mango Float is a popular Filipino dessert made of layered cream mixed with condensed milk, graham crackers, and mango. This dessert is always part of our holiday feast because it is so easy to make.

Mango season in the Philippines is between March to June, this is the time when you can find the sweetest and juiciest mango ever. However, they are still available from August to December. That is why this recipe is always present for the most part of our Holiday gatherings.

We used Carabao Mango (also known as Philippine Mango) in making this recipe. Carabao mango is a variety of mango from the Philippines. This variety is reputed internationally due to its sweetness and exotic taste. It is named after the Carabao a native breed of domesticated water buffalo.

Here in Canada, we don’t always find Mango. It depends on which store you go to.

Ataulfo Mango is a variety that is cultivated in Mexico. This is the kind of mango that I normally see in the stores but not all the time.

Haden Mango has a sweet and sour taste with a high peach aroma, this variety is from Florida. Another variety that I see in stores sometimes.

Now, back to the main topic 🙂

I just came across this plan because I could not find mango from two of the stores that I’ve been to. Then at the third grocery store, I found Haden Mango, and luckily it was semi-ripe. Not sure whether it will ripen the next day or not. So I thought of another substitute that I might be needing.

I decided to look for an option of canned mango slices, but I could not find it and thankfully found this mango pulp. Without hesitation, I grab the can of mango pulp and paid for it.

Have you guys heard of Peach Mango Pie??? Of course, you do. This is where I got the idea from. 😊 For those who are not familiar with Peach Mango Pie, this is the famous dessert of Jollibee a fast-food restaurant that originated in the Philippines and now has over more than a thousand stores worldwide.

So, I decided to make this Peach Mango Float, since I know for sure that there is no shortages of canned Peaches, and Mango pulp. Plus the good thing about this recipe is that it is customizable. You can use the same basic recipe and just trade your fruit of choice. (Mango, Peach, Strawberry, Blueberry or Mixed Berries – these are also perfect during summertime)

As a matter of fact, I think it would be great for this coming holiday season. All I can say is that this recipe is a keeper. So easy to make since it is no-bake.

HOW TO MAKE PEACH MANGO FLOAT

Chill your whip cream overnight or a few hours before using it.

Slice your peach/mango thinly. (you can also do this ahead of time or the night before)

Using your hand mixer whip your cream until double in size, or use a whisk to beat your cream until soft peaks begin to form.

In a separate bowl, combine condensed milk, salt & vanilla. Then fold in whipped cream to condensed milk mixture, until combined.

Line your 9×12 glass pan with graham crackers, or you can also use two 8×8 glass pans.

Spread your whipped cream mixture and topped with peach and mango, then put the mango pulp on top of the peach/mango.

Mango pulp is just an option if you do not have mango, in my case I don’t have enough mango for my recipe so I opt for mango pulp.

Repeat the process for the second layer. Line the top with graham, spread the whipped cream, and topped it with peach/mango then put mango pulp on top.

You can see the mango on the top photo, it’s not enough to make a second line.

You can either make 2 layers or 3 layers. Just divide your whipped cream mixture, your peach/mango plus an extra for your toppings.

For the last layer, do the same process then sprinkle crushed graham and top with the reserved peach/mango and add mango pulp.

Refrigerate for at least four hours or overnight until graham crackers are softened.

Best to place it in the freezer if not serving right away. Then take it a few hours before so that it’s easy to slice.

If you like this easy no-bake recipe, please try my :

Mixed Berry Scones

Moist Chocolate Cupcakes with Strawberry Frosting

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PEACH MANGO FLOAT

Creamy and delectable easy to make no bake recipe. The combination of Peach and Mango is superb. It has a light and fluffy texture when eaten after its chilled and when its frozen you have your Icebox cake treat.

Course Dessert

Keyword icebox cake, no bake dessert, peach mango float

Prep Time 45

Servings 12

Author raychei

Equipment

Electric Mixer
Whisk (if you don't have Mixer)

Ingredients

2 cans Peach halves 398ml (thinly sliced) 1 can 796 ml
1 can Mango Pulp 398 ml
1 Ripe Mango
3/4 cup Condensed Milk
1 can Whipping cream 473 ml (chilled)
1 box Graham Crackers 400 g
1 tsp vanilla
1/4 tsp salt
1/4 cup crushed graham
1/2 cup peach thinly sliced - for topping

Instructions

Whip the chilled cream until double in size
In a separate bowl combine condensed milk, salt and vanilla.
Fold in whipped cream into the condensed milk mixture, until combined.
(if you want 3 layers, divide your mixture into 3 parts and 2 parts if 2 layers, the same thing with your peaches)
Line your 9x12 glass dish with graham crackers. Spread your whipped cream mixture on top of the graham crackers. Top it with sliced peach and mango. Then add your mango pulp on top of the sliced peach and mango.
Repeat the process for the second layer. Graham, whipped cream mixture, then top with sliced peach/mango and then mango pulp.
For the last layer, line again with graham crackers & spread your remaining whipped cream mixture. Sprinkle crushed graham and evenly distribute the remaining 1/2 cup thinly sliced peach and topped with mango pulp.
Chill for at least 4 hours or overnight. I would also recommend to put it in the freezer overnight and transfer in the fridge the next day.

Notes

If you cannot find Mango, you can use Mango Pulp. In this recipe I only use 1 mango, and just made use of the pulp. It may not be as great as having fresh sliced mango and peach, but it is still extremely good.

You can slice the Peach/Mango ahead of time or the day before you are planning to make it and place it in the fridge.

For the topping: You can mix sliced mango and peach. Thinly sliced or cubes, it's up to your preference.

You can substitute Heavy Cream for whipping cream, or use All purpose cream.

This recipe can be frozen. Keep it in the freezer overnight and place it in the fridge the next day before serving so that you can slice it easily.

If you make this recipe, please take a moment to tag @cookwithrachz on Instagram and hashtag it #cookwithrachz

Enjoy this yummy treat and Thanks for stopping by!!