- Food and Cooking
Easy Recipe for Making the Well-Liked Filipino Dessert Mango Float
Mango Float, also commonly known as Mango Refrigerator Cake, is one of the most popular Filipino desserts in the Philippines for some obvious reasons:
- It is simply yummy!
It tastes like a cake but has a richer and thicker consistency that leaves one asking for more squares of mango float.
Also, its texture is almost like that of an ice cream. It feels smooth and chilly on the palate and does not have a spongy texture that cakes have.
- Its ingredients are quite affordable.
If you have coins to spare for some mangoes, Graham crackers, all-purpose cream and condensed milk, then you will be able to make a mango float.
Any other ingredients like chocolate syrup for the toppings are all optional. Your mango float would still be complete and perfect even without them.
It’s a no-brainer. You will need a rectangular pan or any rectangular plastic containers in which to place all the ingredients as well as a refrigerator with which to freeze the mango float before serving.
- There are plenty of sweet mangoes grown in the Philippines, which also grows the sweetest kind of mango and fruit in the world!
Modesty aside, the Philippines grows the sweetest kind of mango and fruit in the whole world. I did not say this but the people behind the Guinness Book of World records did in 1995.
Called the Manginera indica, the Carabao Mango from the island of Guimaras in Western Visayas in central Philippines was listed as the sweetest mango and fruit in the world.
You can tell a Carabao Mango from other kinds of Mangifera indica or tropical mango by its exceptional aroma, firm flesh that is said to be free of fiber, and thin seeds.
Carabao Mango is so plenty in my country that it exports it, together with bananas and pineapples, to parts of Asia and even as far as the United States and Canada.
Ingredients for Mango Float
There are four basic ingredients for making your mango float:
- Grahams crackers or any plain crackers in honey or chocolate flavors
- all-purpose cream
- condensed milk
- sliced ripe (yellow) mangoes
People in non-tropical countries where mangoes are scarce or even considered a luxury may want to use peaches instead of mangoes.
There are no exact measurements in the ingredients and you are actually free to add more or less of them.
If you like mangoes a lot, then you would want to put in plenty of sliced mangoes. If you do not want your float to be too sweet, then you can cut down on your condensed milk.
Still, if you want some suggestions in terms of measurements, I suggest the following proportions:
- 1 pack of 200-grams Grahams crackers in honey OR any crackers in honey or chocolate flavors
- 3 tablespoons of crushed Grahams crackers in honey OR any crackers in honey or chocolate flavors
- 1 ½ cups of all-purpose cream
- ¾ cup of condensed milk
- 2 cups of sliced ripe (yellow) mangoes
Steps for Making Mango Float
Chill the all-purpose cream.
Once the all-purpose cream is chilled, then mix it with the condensed milk in a bowl.
This concoction will serve as your cream filling.
Note: The cream filling will set quickly if the chilled all-purpose cream is whipped prior to mixing with condensed milk.
The crackers should be the first layer of the mango float.
Lay down about eight pieces of Grahams crackers or any crackers in honey or chocolate flavors in a rectangular pan that measures about 8 x 13 centimeters.
The cream filling should be the second layer.
Pour a part of the cream filling on top of the crackers.
Note: You can also add in finely chopped mangoes in the cream filling.
Sliced mangoes should make up the third layer.
Put in some small slices of mangoes on top of the cream filling.
3. Semi-Finished Product
Stack up as many layers of crackers, cream filling, and sliced mangoes as desired.
The top layer, however, should be the cream filling and the sliced mangoes.
The crushed crackers are then sprinkled on top of the sliced mangoes.
4. Finished Product
Chill the product. Serve it cold.
You now have your mouthwatering mango float. Enjoy!
Copyright © 2011 Kerlyn Bautista
All Rights Reserved
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