Peach mango float is one of my favorite no-bake desserts. It’s always a hit whether I’m hosting at home or bringing something to a potluck. Friends and family actually ask me to make this creamy, fruity treat because it’s simple, delicious, and perfect for a crowd. The best part is that it comes together with just a few ingredients, and I can whip it up in under an hour. This dessert is sweet, refreshing, and a guaranteed crowd-pleaser. This recipe is inspired by Chef RV.
What You’ll Need
- 3 fresh mangoes – I love using fresh ones when they’re in season, so sweet and juicy. If not, you can use about 500g of frozen mangoes.
- 1 can (800g) peaches – canned peaches work perfectly here, and they add a lovely balance to the mango’s sweetness. Tip: If available, use peaches in glass or plastic containers. Sometimes the peaches from a tin can have that “canned” taste, and using the other options keeps your float tasting fresher and more natural.
- 1 can (390g) condensed milk – this gives the float its rich, creamy sweetness.
- 1 bottle thickened cream (600ml) – you can also use heavy cream or all-purpose cream. Any of these will whip up light and fluffy.
- 1 box cream cheese (250g) – this makes the cream mixture a little more stable and adds that hint of cheesecake flavor.
- Graham crackers, McVitie’s, or arrowroot milk biscuits – these soak up the cream and fruit, making soft, cake-like layers without any baking.
How to Make It
- Prepare the cream mixture
- In a mixing bowl, beat the cream cheese until smooth.
- Add the condensed milk and continue mixing until well combined.
- Pour in the thickened cream and mix until everything comes together.
Tip: For a fluffier layer, you can use a hand mixer to whip the cream before adding it. If you do, make sure to chill your stainless steel bowl and mixer attachments in the fridge for at least an hour. The heavy cream should be chilled (not frozen), and the condensed milk should be chilled too. The cream cheese needs to be at room temperature so it blends smoothly.
2. Layer the biscuits
In a rectangular dish, arrange a layer of graham crackers (or McVitie’s or arrowroot biscuits) at the bottom. Trim pieces as needed.
3. Add the cream
Spread a generous layer of the cream mixture over the biscuits.
4. Add the fruits
Top with slices of mango and peaches.
5. Repeat
Continue layering biscuits, cream, and fruits until you reach the top of the dish, finishing with cream and fruits on top.
6. Chill
Cover with cling wrap and refrigerate for at least 4 hours, or overnight if possible. The biscuits soften beautifully, and the flavors come together.
7. Serve
Slice into squares and enjoy cold. Perfect for sharing with family and friends.
Tips from My Kitchen
- You can prepare this dessert a few hours ahead, but I recommend adding the fruit topping just before serving so it stays vibrant.
- Mangoes can sometimes change color when left on top of the float. To keep your layers looking bright and pretty, I usually use the peaches for the top decoration instead.
- If you really want mangoes on top, brush them lightly with a little lemon or calamansi juice to prevent browning.
- If you’ll be travelling with this dessert, put it in the freezer and just take it out before you leave home.
- If you’re hosting, make sure to remove it from the freezer and put it in the chiller. You don’t want a super hard float that guests can’t easily cut.
Final Thoughts on Peach Mango Float
This peach mango float is my go-to dessert for potlucks, family gatherings, and casual get-togethers. It’s creamy, fruity, easy to make, and loved by everyone who tries it. With just a few simple ingredients, it’s a sweet treat that always brings smiles.
Peach Mango Float
Ingredients
- 3 fresh mangoes or 500g frozen mangoes
- 1 can peaches 800g
- 1 can condensed milk 390g
- 1 bottle thickened cream 600ml
- 1 box cream cheese 250g
- Graham crackers or McVitie’s or arrowroot milk biscuits
Instructions
Prepare the cream mixture
- Beat cream cheese until smooth. Add condensed milk and mix well.
- Fold in thickened cream until everything is combined.
- Tip: For a prettier, fluffier cream layer, use a hand mixer. Chill your stainless steel bowl and mixer attachments for at least an hour. Heavy cream and condensed milk should be chilled, while cream cheese should be at room temperature.
Layer the biscuits
- Arrange graham crackers at the bottom of a rectangular dish. Trim pieces if needed.
Add the cream
- Spread a generous layer of the cream mixture over the biscuits.
Add the fruits
- Top with slices of mango and peaches.
Repeat layers
- Continue with biscuits, cream, and fruit until you reach the top, finishing with cream and fruit.
Chill
- Cover and refrigerate for at least 4 hours, or overnight.
Serve
- Slice into squares and enjoy cold.
