Mango Float
A mango float is a delicious traditional Filipino dessert. In the Philippines, mango float is a popular icebox cake variant of the traditional crema de fruta layered dessert. It is made with graham crackers or broas (ladyfingers) in between layers of whipped cream, condensed milk, and fresh mangoes.
This desert is very delicious, sweet, creamy and above all a mango dessert, as I live in Leuven, Belgium and here in Euorpe its very rare to get Asian and Pakistani mangoes and the local mongoes are here have the taste like melons. I bought specially Pakistani mangoes for making this float and served this dessert in a friends meetup, where the people are from different continents and the responce was unexpectedly awesome, Everyone loved this mango float!
You can find various recipes on internet but I slightly changed the ingredients and I am sure you will love the taste so let's start with ingredients:
Ingredients:
Mango Puree 1 1/2 cups or Puree of 2 large ripe mangoes
Butter 1/4 cup
Sweetened Condensed Milk 3/4 cup
Heavy Cream 500 grams
Philadelphia Cream Cheese 300 grams
Grahm Cracker Pack
Broas Lady Fingers Pack
Vanilla Extract 2 tablespoon
Cuisine Asian, Filipino
Servings: 10 People
Direction:
Serving Dish: 13x6 inches
Crush the grahm crackers and mix the melted butter in the crushed grahm crackers. Cover bottom of a 13” X 6″ pan with graham crackers.
Chill the all-purpose cream in the freezer for 20-30 minutes. Add 2 tablespoon vanilla extract in it and whip the heavy cream with a electric mixer until it doubles in volume and soft peaks form.
In a bowl, slowly fold the heavy cream with the sweetened condensed milk and cream cheese until well mixed.
Then pour and spread 1/2 of the cream mixture on top of the crackers and then top with mango pure.
Cover with layers of broas lady fingers over the mango puree and spread the remaining half cream mixture over broas lady fingers.
If you have some graham crackers left, crushed it finely and dust it on top and chill for overnight or at least 3-5 hours to set completely before serving. You know it is ready when the Graham becomes soft and fluffy and no longer dry.
With the same process I served mango float dessert glass shorts and they look divine!
Home Made Sweetened Condensed Milk link is given below:
