When we got stuck in Manila for about 2 months due to COVID19, the good side of it — we’re able to indulge ourselves with Filipino food and that includes desserts π. Though we didn’t have enough kitchen tools/equipment, I still managed to make a dessert perfect for the summer. Of course – one of the Filipino styles – Mango Float.
Mango Float is a very popular dessert in the Philippines. A very quick, easy, and yummy dessert. Almost everyone knows how to make it π. The cold, sweet-sour taste is just a perfect blend in your mouth π. Typically made of graham biscuits, whipped/heavy cream, condensed milk, and ripe mango.
I was having a hard time to find the Graham biscuits during that time to make Mango Float, I guess it’s on-demand during the lockdown. So, I decided to get Lotus Biscoff biscuits instead to make my first attempt and version of Mango Float. No condensed milk and with less evaporated milk.
YIELD: 9 Slices
Ingredients
- 300gm Nestle Cream
- 2 ripe Mango (In Chunks)
- 1/4 cup of Evaporated Milk
- 1 1/2 packs of Lotus Biscoff Biscuits
Instructions
- Combined the Nestle cream with evaporated milk and mix until well combined. Set aside.
TIP: If you want to have a fluffy and more creamy mixture – Chilled your choice of cream in the fridge overnight and then whisk until it thickens up, slowly pour the evaporated milk and mix until it’s well combined. It would be ideal to use a mixer for a quicker result, or else manual whisking would be fine as well. - Arrange the biscuits in the container, top it up with the cream mixture. Since I have less cream mixture than the usual recipe, I only put enough portion to cover the biscuits.
- And then arrange your sliced/chunk mangoes on top, repeat the steps to form 3-4 layers, or depending on the size of your container.
- For the last layer, I sprinkle it with crumbled biscuits. I put it in the freezer overnight so it’s cooler when to serve.
- And before serving, I chill it first for about 10-15 minutes so it won’t be hard but still cold enough to eat.
My Version of Mango Float
Ingredients
- 300 gms Nestle Cream
- 2 pcs Ripe Mango (In Chunks)
- 1/4 cup Evaporated Milk
- 1 1/2 packs Lotus Biscoff Biscuits
Instructions
- Combined the Nestle cream with evaporated milk and mix until well combined. Set aside.TIP:Β If you want to have a fluffy and more creamy mixture β Chilled your choice of cream in the fridge overnight and then whisk until it thickens up, slowly pour the evaporated milk and mix until itβs well combined. It would be ideal to use a mixer for a quicker result, or else manual whisking would be fine as well.
- Arrange the biscuits in the container, top it up with the cream mixture. Since I have less cream mixture than the usual recipe, I only put enough portion to cover the biscuits.
- And then arrange your sliced/chunk mangoes on top, repeat the steps to form 3-4 layers, or depending on the size of your container.
- For the last layer, I sprinkle it with crumbled biscuits. I put it in the freezer overnight so itβs cooler when to serve.
- And before serving, I chill it first for about 10-15 minutes so it wonβt be hard but still cold enough to eat.
And that’s how I made my Filipino Style Mango Float – simple and quick that I am sure, you can definitely make one at home as well. I always prefer to use lesser ingredients and make it less sweet if possible especially for desserts. I’m always conscious of what I eat. So if you want less sweet version – perhaps this will be your version too π
Give it a like π if you want to try my version of Mango Float or find this recipe interesting π.
Thank you for reading and till the next post!πππ
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Photographs
All photos taken by me and only using my iPhone. Basic filter used and portrait mode β to enhance the quality of the subject.
