Content

• Ingredients
• Four Ingredient Mango Float
• Special mango float
• Mango float in a bank
• Steps
• Method 1 of 4: Four Ingredient Mango Float
• Method 2 of 4: Special Mango Float
• Method 3 of 4: Mango Float in a Bank
• Method 4 of 4: Ingredient Variations
• What do you need

Mango float is a delicious traditional Filipino dessert. Try making this simple cake - it doesn't even require baking! Mango float is quick and easy to prepare, and you don't need a lot of ingredients. It can even be prepared in individual canned portions. Surprise your friends with this extraordinary decadent dessert.

Ingredients

Four Ingredient Mango Float

• 15 unsalted whole grain crackers
• 3 cups (300 g) super ripe mangoes, peeled and diced
• 1 3⁄4 cups (410 ml) heavy whipping cream (chilled)
• 3⁄4 cup (180 ml) condensed milk
• Cooking time: 20-25 minutes
• Cooling time: 4+ hours
• Total time: 4-5 hours

Special mango float

• 1 cup (100 g) ripe mangoes
• 1 pack of unsalted whole grain crackers
• 240 ml heavy whipping cream (chilled)
• 1⁄2–2⁄3 cup (120–160 ml) condensed milk
• 1⁄2-1 teaspoon (2.5-5 ml) vanilla extract
• 3-4 mangoes, thinly sliced ​​(choose soft mangoes better)
• 6 tablespoons (7.5 g) almonds (divided into 3 parts)
• A little honey to taste (optional)
• Several cherries for decoration

Mango float in a bank

• 2 ripe mangoes (washed, peeled and diced)
• Unsalted Whole Grain Crackers
• 170 ml heavy cream
• 3⁄4 cup (180 ml) condensed milk
• Jars

Steps

Method 1 of 4: Four Ingredient Mango Float

1. 1 Cut the mango into cubes. If you have a choice, buy ataulfo ​​mangoes, Manila (Filipino) mangoes, or Mexican mangoes.
   • These mangoes are small in size, oblong, golden yellow in color with very thin skin. They are very sweet and non-fibrous.
   • If the supermarket or market does not have a large selection of mangoes, you can look for local online stores that specialize in exotic fruits.
   • If the store does not have the mango varieties you need, buy any other mango variety - as long as it is ripe!
   • Be sure to peel the mango first. The mango peel is bitter and should not get into the cake.
2. 2 Line a 23 cm dish with parchment paper. If possible, use a split-bottom dish - this will make the dish easier to serve. Line the bottom and sides of the dish with parchment paper to make it easier to reach the cake.
   • Place a layer of crackers in the mold. Cut the crackers if necessary to completely fill the form.
3. 3 Whisk in heavy cream. In a chilled bowl, use an electric mixer to whisk the cream until soft peaks (this will take about 3 minutes).
   • Add condensed milk. Continue whipping the cream and slowly pouring in the condensed milk until you get firm peaks.
4. 4 Add the resulting mixture to the mold. Pour about 1 cup (240 ml) of the sweet creamy mixture into the baking pan and spread it evenly with a silicone spatula over the crackers.
5. 5 Add a layer of mango. Spread the mango pieces (about 1 cup or 100 g) on ​​top of the cream in an even layer. If you want to add more mango, add an additional ½ cup (50 g) of mango.
6. 6 Add another layer of crackers. Top the crackers with another layer of whipped cream and condensed milk. Place the mango pieces evenly on top of the whipped cream.Repeat until you have 3 layers of crackers, cream, and mango.
7. 7 Close the resulting cake and refrigerate. Cover the dish with cling film and put the cake in the refrigerator to cool for at least 4 hours, or better overnight. During this time, the crackers will soak in the moisture from the cream and soften, giving the cake a pleasant spongy texture. Whipped cream, on the other hand, will thicken a little and turn into a thick, juicy cream.
   • You can also freeze the float mango, and then it will look like an ice cream cake in its texture. Freezing will also soften the crackers and freeze the buttercream.
8. 8 Bon Appetit! Carefully remove the parchment paper and transfer the mango float. Cut into pieces and serve.

Method 2 of 4: Special Mango Float

1. 1 Cut the mango into slices. The riper the mangoes, the easier it will be to cut them. Choose the ripe fruit, preferably yellow ataulfo, Filipino or Mexican mangoes.
   • These mangoes are small in size, oblong, golden yellow in color with very thin skin. They are very sweet and non-fibrous.
   • If the supermarket or market does not have a large selection of mangoes, you can look for local online stores that specialize in exotic fruits.
   • If the store does not have the mango varieties you need, buy any other mango variety - the main thing is that the fruits are ripe!
   • Be sure to peel the mango first. The mango peel is bitter and should not get into the cake.
2. 2 Puree 1 cup (100 g) mango. Place the mango pieces in a blender and add 1⁄2 cup (120 ml) water. Grind until smooth.
3. 3 Whisk in heavy cream. In a chilled bowl, use an electric mixer to whisk the cream until soft peaks (this will take about 3 minutes).
   • Add condensed milk. Continue whipping the cream and slowly pouring in the condensed milk until you get firm peaks.
   • Add vanilla extract and mango puree.
   • Add some honey if the mangoes are a little sour or you prefer sweeter desserts.
4. 4 Line a 23 cm dish with parchment paper. If possible, use a split-bottom dish - this will make the dish easier to serve. Line the bottom and sides of the dish with parchment paper to make it easier to reach the cake.
   • Place a layer of crackers in the mold. Cut the crackers if necessary to completely fill the form.
5. 5 Add the buttercream to the mold. Pour about 1/3 of the sweet creamy mixture into the baking pan and spread it evenly with a silicone spatula over the crackers.
6. 6 Place the mango and almond slices evenly on top of the cream. Distribute about 1/3 of the mango pieces and 1/3 of the almonds evenly.
   • Repeat the last steps to get 2 more layers.
   • Add cherries on top of the third layer for decoration. Add all the mango and leftover almond pieces. You can add as many mango slices as you like or as much as you want.
7. 7 Cover with plastic wrap and refrigerate. Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight. During this time, the crackers will soak in the moisture from the cream and soften, giving the cake a pleasant spongy texture. Whipped cream, on the other hand, will thicken a little and turn into a thick, juicy cream.
   • You can also freeze the float mango, and then it will look like an ice cream cake in its texture. Freezing will also soften the crackers and freeze the buttercream.
8. 8 Bon Appetit! Carefully remove the parchment paper and transfer the mango float. Slice and serve.

Method 3 of 4: Mango Float in a Bank

1. 1 Crush the crackers. Place the crackers in a tight ziplock bag, be sure to squeeze out all the air and close it. Use a rolling pin or meat hammer to crush the crackers into crumbs. You should make about 3 tablespoons (15 g).
2. 2 Peel the mangoes and cut them into strips. You can cut into slices or cubes if you like.
3. 3 Combine heavy cream with condensed milk. Combine cream and condensed milk in a chilled bowl. Don't mix too much. The mixture should have a syrupy consistency.
4. 4 Collect the dessert jars. Wash the jars thoroughly with warm water and detergent.
   • Break a couple of crackers and place the resulting pieces at the bottom of the jars.
   • Pour the cream over the crackers so that it completely covers the cookies.
   • Place the mango on top of the cream. Then lay out the biscuits, cream and mango in layers again until you reach the top of the jar.
   • Crumble the crackers on top.
   • Refrigerate. Place the lids on the jars and refrigerate for at least 4 hours to thicken the buttercream.
5. 5 Bon Appetit! You only need a spoon to eat this delicious dessert. Make some of these desserts and surprise your guests - let everyone enjoy their own mango float!

Method 4 of 4: Ingredient Variations

1. 1 Crush the crackers. Place the crackers in a tight ziplock bag, be sure to squeeze out all the air and close it. Use a rolling pin or meat hammer to crush the crackers into crumbs. Use crackers for a tighter crust.
   • You can also add these cracker crumbs on top for a pretty decadent sprinkle.
2. 2 Use frozen mango. Slice the mango in advance and freeze. If you freeze the mangoes, they will not become overly soft. When freezing, make sure the mango pieces do not stick together.
3. 3 Try other fruits if you want to try something new. Generally speaking, such a dessert can be prepared with other fruits: peaches, strawberries, and so on. You can also use canned fruits if you like.
   • You can even play around and combine several different fruits together.

What do you need

• Electric mixer with whisk
• Corolla
• Mixing bowls
• Mixing spoons
• Knife
• Square shape about 23 cm (split shape recommended)
• Parchment paper
• Silicone spatula
• Jars with lids