Mango Float

Mango float or crema de mangga is a Filipino icebox cake dessert made with layers of ladyfingers (broas) or graham crackers, whipped cream, condensed milk, and ripe carabao mangoes. It is chilled for a few hours before serving, though it can also be frozen to give it an ice cream-like consistency. It is a modern variant of the traditional Filipino crema de fruta cake. It is also known by various other names like mango refrigerator cake, mango graham float, mango royale, and mango icebox cake, among others.

Ingredients:

• 5 mangoes, ripe but not soft

• 4 cups heavy cream(960 mL), or canned all-purpose cream, chilled overnight

• 1 can condensed milk, chilled overnight

• 2 teaspoons vanilla extract

• ½ teaspoon kosher salt

• 21 crackers graham cracker, plus more, crushed, for toppings

Cooking Procedures:

1. Chill the all-purpose cream the fridge overnight or in the freezer for 30 minutes.

2. Peel the skin off the mangoes. Cut away the sides (flesh) from the pit. Lay the mango halves flat-side down on a cutting board. Cut the flesh lengthwise into thin slices. Set aside.

3. Transfer chilled all-purpose cream in a large bowl. If you like it lighter and fluffier, whip it with a hand mixer until it doubles in volume.

4. Gradually add the sweetened condensed milk to the all-purpose cream until well blended.

5. Line the bottom of a rectangular or square (8x8 or 6x6) glass dish (or something similar) with a layer Graham crackers then pour and spread ¼ of the cream mixture on top of the crackers and then top with mango slices.

6. Repeat this process until 4 layers are formed, ending with the cream and mango slices on top. You can arrange the mango slices for the top in an overlapping manner for design.

7. Chill for at least 3-5 hours to set completely. You know it is ready when the Graham becomes soft and fluffy and no longer dry. You can also freeze it at.

Tips:

✓ If you have some graham crackers left, crushed it finely and dust it on top before adding the final mango cubes.

✓ You might want to adjust the measurement for the sweetened condensed milk, remember that the ripe mango will also add sweetness to the cake.

Pakabusog ka!

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