Mangofloat Recipes

MANGO FLOAT RECIPE BY TASTY

Mango Float Recipe by Tasty image

This Filipino icebox dessert consists of layers of graham crackers, sweetened whipped cream, and ripe mango. Be sure to chill everything, especially the cream, condensed milk, glass dish, mixing bowl, and beaters for the mixer. This will help the cream whip more quickly and everything come together well during assembly. Thaw the float before serving, or serve slightly frozen. Enjoy with your favorite dessert wine, cocktail, coffee or tea!

Provided by Betsy Carter

Categories Desserts

Time 12h45m

Yield 8 servings

Number Of Ingredients 6

Ingredients

5 mangoes, ripe but not soft
4 cups heavy cream, or canned all-purpose cream, chilled overnight
1 can condensed milk, chilled overnight
2 teaspoons vanilla extract
½ teaspoon kosher salt
21 crackers graham cracker, plus more, crushed, for topping

Steps:

Peel the mangoes and cut the lobes off as close to the pit as possible. Thinly slice half of the mango lobes into ¹⁄₁₆-inch (15 mm)-thick slices, keeping the slices intact and transferring to a tray or plate. Cover and refrigerate until ready to assemble. Cut the remaining mango into ½-inch (1.24 cm) cubes. Transfer to a bowl, cover, and refrigerate until ready to assemble.
Add 2 cups of cream to a chilled large bowl and use an electric hand mixer to beat on medium-high speed until stiff peaks form, 3-5 minutes. Add the remaining 2 cups of cream and beat again until stiff peaks form, 3-5 minutes more.
Add half of the condensed milk and beat until fully incorporated. Add the remaining condensed milk, vanilla, and salt and beat until fully incorporated and stiff peaks form, 4-7 minutes. Give the mixture a final stir with a rubber spatula.
Line a chilled 7 x 11 (17 x 27 cm) -inch glass dish with parchment paper, leaving overhang on all sides.
Cover the bottom of the dish with a single layer of graham crackers, breaking to fill in any gaps as necessary. Spread 2-3 cups (480-720 ml) of the whipped cream mixture evenly over the graham crackers, all the way to the edges and corners of the dish. Top with ½ of the diced mango. Repeat to make another layer. For the final layer, arrange the graham crackers over the diced mango and top with 2-3 cups of whipped cream. Arrange the thinly sliced mango decoratively on top. Sprinkle crushed graham crackers around the edge of the float.
Cover the mango float in plastic wrap and refrigerate for 4-6 hours, until the cream sets and the graham crackers soften and absorb some moisture. Transfer the float to the freezer for 8 hours, or overnight.
Remove the float from the freezer and use the parchment paper to lift out of the dish. Let thaw for 5-10 minutes before slicing.
Serve with your favorite dessert wine, cocktail, coffee, or tea.
Enjoy!

Nutrition Facts : Calories 707 calories, Carbohydrate 60 grams, Fat 57 grams, Fiber 3 grams, Protein 9 grams, Sugar 57 grams

MANGO FLOAT

Mango Float image

You'll want the ripest and juiciest mangoes to really do justice to this popular Filipino dessert. Made of layered whipped sweetened cream, graham cracker crumbs and fruit that's chilled overnight (think icebox cake), it's an easy no-bake dessert you can learn by heart.

Provided by Food Network Kitchen

Categories dessert

Time 8h20m

Yield 16 servings

Number Of Ingredients 5

Ingredients

2 cups heavy cream
One 14-ounce can sweetened condensed milk
1/2 teaspoon pure vanilla extract
1 1/2 cups graham cracker crumbs (from a 9-ounce package)
3 ripe mangoes, diced

Steps:

Combine the cream, sweetened condensed milk and vanilla extract in a large bowl. Beat with a hand mixer until double in volume, about 4 minutes.
Spread a scant 2 cups of cream in an 8-inch square baking dish, followed by 1/2 cup graham cracker crumbs and a third of the mangoes. Continue alternating layers for a total of 9 layers, ending with mango. Chill at least 8 hours and up to overnight.

MANGO FLOAT

Mango Float image

One of my favorite Filipino deserts. The recipe comes from my Filipino friend and helper, Marina. This desert can be made with two layers of filling or three depending on the size of your baking pan. I usually use a smaller glass pan with more layers, because I like the layers, it fits in the refrigerator better, and with the glass you can see the pretty layers. :) Cooking time doesn't include the time to chill in the refrigerator or freezer. Serving size can vary by the size dish you use. You can use a large dish with only 1 or 2 layers and take it to a potluck to feed many or a small dish for the family. I put the serving size for a smaller dish with 3 layers.

Provided by Enjolinfam

Categories Frozen Desserts

Time 15m

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

200 g graham crackers (approximately)
1 (10 1/2 ounce) can Nestle cream
3 large mangoes
1 (10 ounce) can sweetened condensed milk

Steps:

Slice mangoes into thin wedges.
Combine sweetened condensed milk, nestle cream, and mango.
Layer the graham crackers in a square glass pan or other container.
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 you've used it all. It should be topped with graham crackers after the final layer.
Put it in the refrigerator to thicken and chill overnight. You can also put this desert in the freezer and it tastes great as a frozen treat.

Nutrition Facts : Calories 310.2, Fat 6.2, SaturatedFat 2.5, Cholesterol 12.1, Sodium 165.8, Carbohydrate 61.1, Fiber 3.1, Sugar 47.7, Protein 5.8

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