Lip Smacking Mango Float Recipe

Carabao mangoes and whipped cream are the main ingredients in the Filipino icebox cake dish known as mango float  or “crema de mangga.” It’s best served cold, but you can also freeze it to give it a gelato texture. Here’s how you can make your own mango float.

How to Make a Mango Float 

What You’ll Need    

•     2 dozen Graham crackers     
•     500 ml fresh cream         
•     3-4 medium sized mangoes     
•     1 can of condensed milk

Method Used to Make Mango Float

• Refrigerate or ice the cream, depending on your preference.
• Mangoes should have their skin peeled off.
•  Remove the pit’s and flesh by cutting them away. 
• Place the mango halves on a tray with the flat side down. 
• Slice the meat into long strips.
• In a large dish, combine the cooled all-purpose cream and the sugar.
•  Beat it with a hand blender until it increases in capacity if you want it lighter and chunkier.
• Throw in the condensed milk one tablespoon at a time to the cream and mix thoroughly.
• Graham crackers should be laid out on top of the cream concoction in a rectangle dish and then mango chunks should be placed on top.
• To finish, spread the mango segments and cream over top and continue this procedure until four layers have been produced. 
• Stack the mango segments on top of one other to provide visual interest.
• Set in the refrigerator for five hours before serving.
•  When the Graham crackers do not feel dry and turns soft and fluffy, you know it’s done.
•  During this  stage, you have the option of either serving it immediately or freezing it.

Suggestions for Making Mango Float

You cream usually just has to be chilled for a few hours or overnight in the refrigerator. Once it has been chilled, it will thicken and solidify, comparable to cream cheese, and may then be used in the recipe as is. If you want to utilize whipped cream, you should cool it first and then beat it at great velocity until firm peaks form. As a last precaution, make sure your mixing bowl and whisk are both cold. Alternatively, you might whisk your cream to lighten the texture and make it more filling.

In order to freeze this treat, you must first refrigerate it. By doing so, the crackers will help the cream mixture to swell and mellow by absorbing moisture. At least 2 hours in the freezer will make it simpler to slice and present.

You may use parchment paper to make it easier to remove the cake out of the container after it has been frozen. It’s important to select a strong one that can withstand being submerged in water.

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