• 2 cups (500ml) All-Purpose Cream, well-chilled: This is the heart of the float’s creamy base. Chilling it for at least 8 hours, or preferably overnight, is non-negotiable. A cold cream whips up to a lighter, more voluminous consistency, preventing a dense or watery final product.
• 1 can (300ml) Sweetened Condensed Milk, chilled: This provides the sweetness and a rich, milky flavor that complements the mangoes perfectly. Chilling it alongside the cream helps maintain the cold temperature of the mixture, which is crucial for stability.
• 4-5 large, Ripe Mangoes: The star of the show. Opt for sweet, fragrant mangoes like the Philippine Carabao or Manila mango, or Ataulfo/Honey mangoes if those aren’t available. They should be ripe enough to be sweet and flavorful but still firm enough to hold their shape when sliced.
• 2 packs (200g each) Graham Crackers: These form the structural layers of the dessert. They absorb the cream and mango juices, softening into a tender, cake-like texture that holds everything together.
• 1/4 cup Milk (optional, for dipping): Some recipes call for a quick dip of the graham crackers in milk to kickstart the softening process. This is a matter of preference; you can skip this if you prefer a slightly firmer initial layer.
