Mango Float

                                                 Mango Float

Mango float is very popular Filipino dessert during special occasions, fiestas or having a special guest at home. The name is derived from the mangoes floating on top of the cream. Very easy to make plus a mouthwatering dessert.

Ingredients:

3 ripe mangoes, sliced into thin strips (preferably carabao mangoes)

1 box of honey graham crackers, powdered

1 can condensed milk

500 ml whipping cream, whipped

1 T gelatine powder with 1/2 C water, dissolve in the pan


Preparation:

1. Prepare a rectangular glass dish. Wash the mangoes thoroughly and peel the skin off. Slice the mangoes in  thin strips,set aside. Fold the whipped cream,condensed milk together, add the dissolved gelatine,set aside.

3. Spread evenly the powdered graham crackers at the bottom of the dish. You can crushed the crackers into bigger pieces or you can use a whole one.

4. When the bottom of the dish are already filled with graham crackers, pour  1/4 of the cream mixture over it. Spread evenly.

5. Then put the sliced mangoes on top.

6. Repeat the same process. Put another layer of graham crackers, then the cream and then the  mangoes. You can make up to 3 layers of your ingredients. Just make sure that the most top will be the grahams.


7. Refrigerate  for at least 2  hours before serving. 

8. Serve and have fun!