Ingredients with Measurements:
- 2 cups heavy cream
- 1 can condensed milk (14 oz)
- 1 tsp vanilla extract
- 24 pieces graham crackers
- 3 ripe mangoes, sliced
- 1/4 cup sugar
- 1/4 cup water
Special equipment needed:
- Electric mixer
- 9x13 inch baking dish
- Plastic wrap
Step-by-step instructions:
a. In a mixing bowl, beat the heavy cream until it forms stiff peaks.
b. Add the condensed milk and vanilla extract, and mix until well combined.
c. In a separate bowl, mix the sugar and water until the sugar dissolves.
d. Dip each graham cracker into the sugar syrup mixture, then arrange them in a single layer at the bottom of the baking dish.
e. Spread a layer of the cream mixture on top of the graham crackers, then add a layer of sliced mangoes.
f. Repeat the layers of graham crackers, cream mixture, and mangoes until all ingredients are used up.
g. Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight.
h. Before serving, top with additional sliced mangoes and garnish with mint leaves, if desired.
Time:
Preparation time: 30 minutes
Cooking time: None (refrigeration time: at least 6 hours)
5. Temperature:
Refrigerate at 4°C (40°F) or below.
Serving size:
This recipe makes 8-10 servings.
Nutritional information:
Calories per serving: 400
Total fat: 22g
Saturated fat: 13g
Cholesterol: 80mg
Sodium: 150mg
Total carbohydrates: 48g
Dietary fiber: 1g
Sugars: 35g
Protein: 5g
Substitutions for ingredients:
a. You can use other fruits instead of mangoes, such as strawberries, peaches, or bananas.
b. You can use honey or maple syrup instead of sugar syrup.
Variations:
a. You can add a layer of crushed graham crackers on top of the mangoes for added texture.
b. You can mix in some chopped nuts or chocolate chips into the cream mixture for added flavor.
Tips and tricks:
a. Make sure to dip the graham crackers into the sugar syrup mixture quickly to prevent them from getting too soggy.
b. Use ripe mangoes for the best flavor and texture.
c. Chill the mixing bowl and beaters in the freezer for a few minutes before whipping the cream for faster and better results.
Storage instructions:
Cover the dish with plastic wrap and store in the refrigerator for up to 3 days.
Reheating instructions:
This recipe is best served cold and does not need to be reheated.
Presentation ideas:
Serve the mango float in individual glasses or bowls for a more elegant presentation.
Garnishes:
Top with additional sliced mangoes and mint leaves for added color and flavor.
Pairings:
This dessert goes well with coffee or tea.
Suggested side dishes:
No side dishes needed.
Troubleshooting advice:
a. If the cream mixture is too runny, try whipping it again until it forms stiff peaks.
b. If the graham crackers are too soggy, try dipping them into the sugar syrup mixture more quickly.
Food safety advice:
Make sure to refrigerate the dessert at all times to prevent spoilage.
Food history:
Mango float is a popular Filipino dessert that originated in the 1960s. It is a no-bake dessert that is easy to make and requires only a few ingredients.
Flavor profiles:
This dessert is sweet, creamy, and fruity, with a hint of vanilla.
Serving suggestions:
Serve the mango float as a refreshing dessert after a meal or as a snack.
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Region: Philippine