How to Make Mango Float: a Traditional Filipino Dessert
What Is Mango Float?
The Philippines is known as the mango capital of the world. During special occasions, particularly the Christmas season, Filipinos love to indulge in and enjoy mango floats. I love this dish so much that I prepare it whenever I have a craving! I enjoy its soft, fluffy cream and fresh mango flavor. It's so easy to prepare that anyone, even a seven-year-old child, can make one themselves. I hope you will enjoy this special dessert and share it with your loved ones!
Here are a few tips for choosing the sweetest mango:
- Yellow in color
- No dark spots
- Fragrant aroma
Familiarize yourself with the smell when buying ripe mangoes to make sure you don't end up eating mango float with a sour face!
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- 3-6 slices mango
- 1 box graham crackers
- 1 pack graham crackers, crushed
- 1 can all-purpose cream
- 1 can sweetened condensed milk
- Set out all of the ingredients and materials on the table for easy access and quick assembly.
- Add the all-purpose cream and sweetened condensed milk into a mixing bowl. Mix it well and set aside in the refrigerator to chill the mixture.
- Peel the mangoes and cut 4-6 slices.
- Add a layer of graham crackers into the bottom of a square or rectangular container. Spread 1/4 of the cream mixture on top of the crackers, and then place a few mango slices on top. Top it off with a layer of crushed graham crackers.
- Repeat the layering processes until you top everything with the cream mixture on top.
- Garnish the top with a few mango slices or cherries for a more festive look.
- Cover the container and place it inside the fridge to chill overnight.
- Slice the float into your desired serving sizes and enjoy!
|Serving size: 1|
|Calories from Fat||0|
|% Daily Value *|
|Carbohydrates 61 g||20%|
|Protein 6 g||12%|
|Cholesterol 12 mg||4%|
|Sodium 166 mg||7%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|