This dish doesn’t float and until now I still don’t know what it’s origin and why the name is Mango Float. I tried and tasted many variations already, like using graham crackers, sliced bread, chiffon cake, wafer, marie biscuits or soda crackers as its base and what is the best for me was the latter, the skyflakes soda cracker, (I hope skyflakes will give me credit for writing this, lol). My siblings, cousins and friends also like it. I remember one time when I was still in Philippines and I served Mango Float with soda crackers to our guests and she asked me how did I made it since it tasted different from the mango floats she ate before. She said the combination of the ingredients are really good. My favorite way to prepare it is to refrigerate it for an hour then freeze it for another one hour and the texture will be really great.
Yesterday, I tried using the Swiss made butterfly biscuits in our home. A very nice thin and crispy biscuits with hazelnuts on it. I thought it would make a nice different since the biscuits itself are really delicious but I was wrong, I still prefer my old recipe, the soda crackers. LOL 🙂
1 cup thick cream
2/3 cup condensed milk
3 tbsp. melted butter
1 tsp. vanilla essence
1/2 cup mashed ripe mango
1 or 2 ripe mangoes, thinly sliced
Soda crackers (or any biscuits of your choice)
Few slices of mango for garnish
1. Blend together cream, milk and butter until smooth. Add mashed mango and vanilla, mix well.
2. In a clear dish, arrange 1 layer of soda/graham crackers at the buttom. Add few slices of mango above the crackers, then pour few amount of cream mixture on it. Cover again with the crackers and repeat procedure until all the ingredients are done. Making the cream as the last layer.
3. Garnish with few slices of mango and crushed crakers.
4. Refrigerate for 1 hour.
5. Freeze for another one hour before serving. (optional but recommended, try it and taste the difference!)
Filed under: Desserts