Description
These mini coco mango floats are a creamy, tropical no-bake dessert layered with sweet mangoes, whipped cream, and crisp graham crackers. Perfect for parties or make-ahead treats, they are refreshing, light, and easy to prepare.
Ingredients
- 2 ripe mangoes, diced
- 1 cup heavy whipping cream
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 12 graham crackers, crushed or halved
- 1/2 cup toasted shredded coconut
- Mint leaves for garnish (optional)
Instructions
- In a chilled bowl, whip the heavy cream until soft peaks form.
- Fold in the sweetened condensed milk and vanilla extract until smooth and creamy.
- Prepare small serving cups or jars by adding a layer of graham crackers at the bottom.
- Add a layer of the cream mixture followed by diced mangoes and a sprinkle of toasted coconut.
- Repeat the layers until the cups are filled, finishing with cream, mangoes, and coconut on top.
- Chill the mini mango floats for at least 2 hours before serving.
- Garnish with mint leaves if desired and serve cold.
Notes
- Use ripe, sweet mangoes for the best flavor.
- Chill the mixing bowl before whipping the cream for better texture.
- Store covered in the refrigerator for up to 3 days.
- You can substitute graham crackers with vanilla wafers or digestive biscuits.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Filipino
Nutrition
- Serving Size: 1 mini cup
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 140 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
