One of Filipinos favorite no-bake desserts is Mango Float. It is the “icebox cake” for the Filipinos. A no-bake cake and very popular to Filipinos especially during festivals, birthdays or holiday seasons.
There is nothing like a Philippine mango. It is one of our favorite fruits in the house. My husband had his first Filipino mango back when were still dating. It is still fresh in my memory on how he reacted to the taste – divine! It is definitely a-must try when you visit the Philippines.
When I came here to the US, finding some of the Filipino ingredients was a struggle for me. Our new place is 20 minutes away from an Asian Market and the closest Seafood City (Filipino store) for us is about 2 hours away.
Despite of the challenges in finding the exact products for the recipe, there is always a way to substitute some of them that you can find in your closest store.
For this recipe, I used the Mexican mango and table cream. Mexican Mangoes are sweet. One thing I have learned when choosing a good mango is through smelling the tip of the mango. The right ripeness of the fruit is best for this recipe – ripe but not over ripe.
Mango FLoat
Ingredients
- 1 box Graham Crackers
- 1 can Sweetened Condensed Milk
- 1 jar Cacique Crema Mexicana Table Cream
- 2 lbs Ripe Mango cut in chunks for toppings and thin slices
Instructions
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Crush half of a pack of graham crackers finely for the topping and set aside.
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In a bowl, mix table cream with the sweetened condensed milk until well mixed.
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Line the bottom of a rectangular or square glass dish (8x8 or 6x6) with a layer of graham crackers. (I used 9x6 glass dish on mine)
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Then spread 1/3 of the cream mixture evenly on top of the crackers and then top with a layer of mango slices.
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Place another layer of graham crackers, cream mixture and mango slices. Repeat this process one more time ending with cream, crushed graham then mango cubes on top.
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Chill mango float overnight to set completely before serving.
