Mango Float

Mango float is a popular dessert in the Philippines because it is very easy to prepare and mangoes are abundant in the country. Philippines exports high quality, sweet mangoes. It is even said that ripe mangoes served in the Buckingham Palace and White House comes from the island of Guimaras, Philippines[1].

I have no idea why this dessert is called mango float. When I was a kid, I remember we call this a refrigerator cake because this needs to be refrigerated.

This dessert is basically prepared by layering the ingredients.

Ingredients:

• Ripe mangoes (As many as you like)
• Condensed milk
• All purpose cream
• Graham crackers (whole or crushed)

Procedure:

1. Peel off mangoes and slice it up into very small pieces.
2. In a separate bowl, create a cream mixture by combining condensed milk and all purpose cream.
3. Pour a thin layer of cream mixture on your container. You can use any containers you like to make your mango float.
4. Place Graham crackers on top of the cream mixture.
5. Place a layer of mangoes on top of the Grahams.
6. Repeat procedures 4-6 until desired height is achieved. It is best to have the mango layer to be the topmost layer.
7. Freeze overnight.
8. Enjoy!

Reference:

[1] Tita Kathy. 2016 December 14. Fruity good mango float. FFEMagazine. Retrieved from: http://ffemagazine.com/fruity-good-mango-float/