MANGO FLOAT RECIPE BY TASTY
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
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 GINGER FLOATS
Provided by Shelley Wiseman
Categories Dessert No-Cook Kid-Friendly Quick & Easy Frozen Dessert Mango Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Peel and pit mango, then chop. Purée with lime juice and sugar in a blender until smooth. Divide among tall glasses, then top with ice cream and ginger ale. Serve with straws.
MANGO FLOAT
This dessert doesn't float, but the one eating it surely will! It is delicious and creamy. You have to use sweet ripe mangoes or you can substitute canned peaches. Very easy to make! Originally from Marriz Torres
Provided by Annacia
Categories Dessert
Time 20m
Yield 9-12 serving(s)
Number Of Ingredients 10
Steps:
- Blend cream and sweetened condensed milk together. Add mashed mango. Add vanilla. Set aside, preferably keeping it chilled until needed. (You may opt to use more sweetened condensed milk for a sweeter taste).
- In a square 9 x 9-inch or a rectangular 9 x 13-inch Pyrex or any transparent dish, assemble graham crackers and cream mixture by arranging the crackers on the bottom of the dish.
- Spread one third of the cream mixture, arrange some mango slices, then put another layer of the crackers. Repeat the process, ending with the cream mixture on top.
- Sprinkle with chopped nuts (optional). Garnish with more slices of mangoes or maraschino cherries for a more festive appeal.
- Chill well before serving.
Nutrition Facts : Calories 238.1, Fat 12.2, SaturatedFat 7.5, Cholesterol 43.9, Sodium 40.1, Carbohydrate 31.3, Fiber 1.9, Sugar 29, Protein 3.3
EXTRA SPECIAL MANGO FLOAT RECIPE - (4.7/5)
Provided by garciamoss
Number Of Ingredients 9
Steps:
- In a mixer beat the cream on high speed until the volume increases and the mixture thickens about 3 minutes. Stop the mixer and gently stir in the condensed milk. Add the vanilla extract and mango puree. Adding a small amount of Honey is optional. I added it because the mangoes I had were sweet-tart so to balance it out I mixed some honey. I believe the small amount of honey made a difference in the taste, too. If your mango is already sweet it may not be necessary. Adjust the sweetness to your liking. Assemble the Graham Crackers on the bottom of a 9 x 13 glass baking dish (has to be freezer-safe). Fill in the gaps with smaller pieces. Spread 1/3 of the cream mixture on top of the Graham crackers. Arrange the mango slices on top of the cream. You can arrange them however you want to. Sprinkle with about 1/3 of the sliced Almonds. Repeat the process twice. For the third layer you can add some Maraschino Cherries for garnish. You can add as many Mango slices as you have available. Sprinkle with the remaining sliced Almonds. The next step is very important. Whether you are serving it in a few hours or the next day - you need to chill it properly. Immediately after assembling the dish, cover it with plastic wrap and place it in the freezer for at least an hour - preferably 2 hours. This will help set the cream. Transfer to the fridge and chill for another 1-2 hours and then serve. If serving it the next day then, after freezing it, just place it in the refrigerator overnight and take out and serve when needed. It should come out perfect and easy to slice and will not disintegrate. Can you see how yummy it is?
MANGO FLOAT
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
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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