Mango Float Recipe

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.

Ingredients:

• 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)

Instructions:

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.
Set aside.

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.
Enjoy!

Images – https://www.youtube.com/watch?v=TrTEtFkOT8A

Only 3 Ingredient Mango Mousse Recipe In 15 Minutes

Mango mousse is a delicious and easy to make dessert. If you love mangoes, then this dessert should be on your list! This recipe has only three ingredients – ripe mangoes, condensed milk, and whipped cream. You can serve this sweet mango mousse right away once done prepping, or if you can stand to wait, chilled before serving. Whichever way it is, this mango mousse is a perfect choice for an after-dinner dessert or an afternoon snack.

Ingredients:

• 2 large ripe mangoes
• 1/3 cup condensed milk
• 400 ml cold heavy whipping cream

Instructions:

This recipe is for eight servings.

Put the flesh of two large ripe mangoes inside a blender.
Blend until smooth like a puree.
Once it’s completely smooth, transfer into a bowl.
Set aside.

In another bowl, add cold whipping cream.
Whisk using a handheld electric mixer.
Continue to whisk until medium peak.
Add condensed milk.
Whisk until well combined.
Set aside some of the mixture for later use.

Add mango puree in portions into the cream mixture.
Mix every time mango puree is added.
Continue until well combined.
Transfer to dessert cups.
Serve immediately.
You can also place the cups inside the fridge and chill for at least 3 hours before serving.
Enjoy!

Tips and ideas:

You can decorate with the remaining cream and put on mango bits as toppings.

Images – https://www.youtube.com/watch?v=SjyiHodj0nM

How To Make Mango Panna Cotta

Panna cotta is a legendary Italian dessert that now has a worldwide fan base! This fantastic Mango Panna Cotta is a smooth dessert that will surely be enjoyed by both kids and kids at heart.

It consists of a mixture of cream, milk, sugar, and gelatin. The term “Panna cotta” is an Italian word that means “cooked cream.”

You may add flavoring to the cream such as vanilla and mango puree, which will be demonstrated in this recipe.

Mango Panna Cotta Ingredients:

• 1 cup mango nectar
• 2 packages unflavored powdered gelatin
• 4-5 ripe mangoes
• 1 cup milk
• 1/3 cup sugar
• Pinch of kosher salt
• 1 tbsp vanilla bean paste
• 2 cups heavy cream

Optional:

• Freshly diced ripe mango (for toppings)

Mango Panna Cotta Instructions

This recipe makes for 8 cups.

Mango Layer:

Mix one cup mango nectar and one package unflavored powdered gelatin in a microwave-proof bowl.
Then let the mixture sit for 10 minutes.

Get flesh from 4-5 ripe mangoes.
Put in a blender.
Blend until it’s smooth.
Transfer mango puree to a large bowl or a large measuring cup.
Set aside.

Heat the gelatin mixture in the microwave for a minute.
Pour into the mango puree.
Stir until well combined.
Set aside.

Prepare a mini cupcake pan and 5-oz cups.
Place the cups on the cupcake pan at an angle.
Pour mango puree mixture in each cup.
Fill almost to the edge of the cup.
Let it chill for two hours.

Vanilla Layer:

Meanwhile, set a saucepan on a cooking stove.
Pour one cup of milk.
Add one package unflavored powdered gelatin.
Stir until well combined.
Let the mixture sit for 10 minutes.
Switch the heat to low.
Add 1/3 cup sugar and a pinch of salt.
Stir mixture until sugar is dissolved.
Switch off heat.
Add 1 tbsp vanilla bean paste.
Whisk until well combined.
Pour the gelatin mixture into the heavy cream.
Stir until mixture is well combined.
Set aside.

Assembly:

Once the mango layer is chilled for two hours, take the cups out.
Pour the vanilla mixture in each cup with the mango layer.
Then fill it up to the edges of the cups.
Put in the fridge and let it chill for about four hours or until set.
Once set, serve immediately and enjoy!

Extra Tips And ideas:

You can put freshly diced ripe mango on top of the panna cotta, or other fruits such as strawberry, blueberry or raspberry.

How To Make Mango Panna Cotta – Images: https://www.youtube.com/watch?v=Fuuyxtb5eXA