Mango Float Version 2.0. Its all about making a desert a very popular desert on earth that is called "MANGO PLOT". How to Make a Mango Float. A mango float is a delicious traditional Filipino dessert.

According to some people, cooking is indeed something which is quite soft. Besides they are indeed like cooking and have talents cooking that is quite, they are also smart in integrating each dish so that it becomes food yummy. But there are those who cannot can cook, so they must search and see recipes that are simple to follow.

Mango Float Version 2.0 This mango float recipe uses fresh ripe mangoes. Graham crackers are layered along with whipped cream to give this delicious dessert a cake-like texture. Mangoes are abundant at this time of the year here in Vancouver.

You can cook Mango Float Version 2.0 use 9 ingredients and 9 the steps. Here guides how you mix it.

The main ingredient Mango Float Version 2.0 as follows:

You need of For the Crust:.
Provide 1 cup of graham crackers crushed.
You need 4 tbsp of melted butter.
Prepare 3 tbsp of brown sugar.
Provide 3 of mangos.
You need of For the Filling:.
Prepare 1 tbsp of unflavored gelatin.
Provide 200 ml of heavy whip cream.
Provide 1 cup of condensed milk.

Aside from eating them as is, my family loves mango in puddings and in cakes. Mango float or crema de mangga is a Filipino icebox cake dessert made with layers of ladyfingers (broas) or graham crackers, whipped cream, condensed milk, and ripe carabao mangoes. It is chilled for a few hours before serving, though it can also be frozen to give it an ice cream-like consistency. Combine sweetened condensed milk, nestle cream, and mango.

Instructions Mango Float Version 2.0

Crush the graham crackers using a blunt object, blender, or food processor. Add them to a mixing bowl. Put the butter and the sugar in and mix until everything is well combined. It should resemble a wet, sandy mixture..
Add the mixture to the base of a spring form pan or the container of your choice. If you don’t use a spring form pan, you won’t be able to remove the cake. Spread the graham filling out to about to about 1/2 an inch thick. Using a spoon or spatula, press it down until it’s smooth and flat..
Remove the flesh of 3 mangoes from the skins. Place them in a blender. Pulse for a few seconds. Add the gelatine powder. Then, blend them on high speed for about a minute..
Using an electric mixer or whisk, beat the whipping cream for 2 to 2 1/2 minutes..
Add the condensed milk into the whipped cream. Using a spatula, fold everything together so it’s well combined and smooth..
Add the mixture over the Graham Cracker mixture so it comes about 3/4 way to the top. Smooth it out using a tablespoon or spatula..
Spoon the mango puree over the top and smooth it out..
Place the mango float in the fridge for 4 hours – overnight in the chiller is preferred..
Remove the cake from the fridge. Take a sharp knife and gently cut around the outside edge of the cake to loosen it from the springform pan. Remove the cake. Serve and enjoy your new version of mango float..

Layer the graham crackers in a square glass pan or other Put on the crackers a layer of the filling of mangoes, cream, and condensed milk. Repeat by putting layers of graham crackers, and filling until. To have an income. init?ganahan kag bugnaw? taas,lami ug gahi? nga sakto sa inyong sensiyo? palit na sa amoang product. Mango float could be the easiest, delicious no-bake dessert you could ever make. It is a favorite Filipino 'icebox cake' that is a big hit during the holiday seasons or any other special occasion.