Mango Float

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Mango float or crema de mangga is a Filipino icebox cake dessert made with layers of ladyfingers or graham crackers, whipped cream, condensed milk, and ripe carabao mangoes. It is chilled for a few hours before serving, though it can also be frozen to give it an ice cream-like consistency. 

Mango Float Recipe

Ingredients:

  • 1 box of Graham crackers
  • 1 box of Graham crumbs (optional)
  • 2 small cans Nestle cream
  • 1 can of Condensed milk
  • 1 can of Evaporated milk
  • 6 ripe mangoes, sliced

Procedure:

  1. Prepare a rectangular glass dish with or without lid.
  2. In a bowl, whisk Nestle cream until smooth. Add the condensed and evaporated milk. Whisk until well combined.
  3. Using a ladle, place a small amount of the milk mixture into the bottom of the dish, then place a layer of Graham crackers and top with the sliced mangoes.
  4. Ladle a mixture again, slowly pour over the crackers and the mangoes, making sure it covers all of the Graham crackers.
  5. Repeat by placing layers of crackers, mangoes and milk mixture. Top off with Graham crumbs (or just crushed some Graham crackers).
  6. Cover and freeze overnight.
  7. Serve and enjoy!
lutong-pinoy-mango-float
Mango Float by vanessa.topacio
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Looking for other Lutong Pinoy Recipes to try on? Feel free to check out our pork recipes, chicken recipes and desserts.


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