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LEMON FLOAT WITH MANGO & GRAHAM CRUMBS Recipe You’ll Love

LEMON FLOAT WITH MANGO & GRAHAM CRUMBS
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A refreshing no-bake dessert combining creamy lemon filling, sweet mango slices, and a buttery graham cracker crust—perfect for summer gatherings or make-ahead treats.

Ingredients

Scale
  • 2 cups crushed graham crackers
  • 1/2 cup unsalted butter, melted
  • 1/4 cup sugar (for crust)
  • 2 ripe mangoes, peeled and sliced
  • 1 can (14 oz) condensed milk
  • 1/2 cup lemon juice (freshly squeezed)
  • 1 teaspoon lemon zest
  • 2 cups heavy cream (chilled)
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Extra graham crumbs & mint leaves, for topping

Instructions

  1. Mix crushed graham crackers, sugar, and melted butter until well combined. Press half into the base of a square or rectangular dish to form the crust.
  2. In a bowl, whip chilled heavy cream with powdered sugar and vanilla until stiff peaks form.
  3. In another bowl, whisk together condensed milk, lemon juice, and lemon zest until slightly thickened.
  4. Gently fold lemon mixture into the whipped cream until fully combined.
  5. Layer half the cream mixture over the crust, followed by a layer of mango slices.
  6. Repeat layers with the remaining cream and mango slices.
  7. Top with the remaining graham crumbs and a few mint leaves.
  8. Cover and chill for at least 6 hours or overnight for best texture.

Notes

  • Use Philippine mangoes or Ataulfo for maximum sweetness.
  • Chill your mixing bowl and beaters before whipping cream for best results.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Serve cold, optionally with extra mango or crushed nuts on top.

Nutrition

Find it online: https://www.homeydishes.com/lemon-float-mango-graham-no-bake-dessert/