MANGO FLOAT
Serves 8-10
Ingredients:
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1 kilogram ripe mangoes, peeled and sliced into strips
2 packs (240 milliliters each pack) all purpose cream (or 2 cups
whipping cream, chilled and whipped until it forms soft peaks)
1 can (300 milliliters) condensed milk
2 packs (200 grams) handy packed graham honey crackers
3 tablespoons honey graham crackers, crushed, set aside
for use as topping
Instructions:
Photo: Denvie Balidoy
MANGO FLOAT
Country of origin: Philippines
Contributed by: Sho Ibanez-Protacio
Philippine Mangoes are the best in the world. An excellent variety
is grown in Guimaras, situated in the Visayas Islands.
10
Mix 2 packs of all-purpose cream (or the whipped cream prepared
as above) and 1 can condensed milk in a bowl. In a square container
(8x13 regular pan), lay down 1 layer of graham crackers, making
sure to fill the bottom of the container. On top of the graham
crackers, place a layer of the cream/condensed milk mixture, thick
enough to cover the graham crackers. Add mango strips on top of
the mixture.
Repeat for another 2 or 3 layers more (graham – mixture – mangoes),
until all the ingredients are used. Make sure the top most layer
consists of mango strips. Finish: Sprinkle crushed grahams on top of
cream. Cover or seal the container and put inside the freezer.
Ready to serve in 2-3 hours.