Mango float, also referred to as crema de mangga, is a type of dessert that originated in the Philippines. It consists of layers of ripe mango slices, whipped cream, and crushed or square graham crackers. It is best to serve it chilled.
• 3 large ripe mangoes (peeled and thinly sliced)
• 1 cup whipping cream (chilled)
• 1 x 250 ml all-purpose cream (chilled)
• 1 pack graham crackers
• 1/2 cup sweetened condensed milk
• 1/2 tsp vanilla extract
• 1/4 tsp salt (optional)
Preparation time only takes about 55 minutes. Chill for 5 hours.
Prepare an 8 x 8 baking dish or any similar container.
Prepare a mixing bowl.
Add whipping cream, all-purpose cream, and sweetened condensed milk.
Whisk using an electric hand mixer until combined.
You can add a pinch of salt.
Add vanilla extract.
Whisk until well combined.
Arrange the first single layer of graham crackers on the bottom of the dish.
Pour a portion of the mixture on the next layer and spread evenly.
Place thinly sliced mangoes on top of the mixture as the next layer.
Arrange another layer of graham crackers, whipped cream mixture, and slice of mangoes.
Graham crackers should be the last layer on top.
Place inside the fridge and keep chilled for at least 5 hours.
Cut into equal portions.
Images – https://www.youtube.com/watch?v=TrTEtFkOT8A