My Version of Mango Float
Very well known Filipino icebox cake dessert that everyone can make at home. My version of Mango float with a twist but stil taste good and easy to make.
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: 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.