Ingredients with Measurements:
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) coconut milk
- 1 cup heavy cream
- 4 ripe mangoes, peeled and diced
- 1/2 cup sugar
- 1/2 cup water
- 1/2 cup crushed graham crackers
- Ice cubes
Special Equipment Needed:
- Blender
- Electric mixer
- Glass trifle bowl or individual glasses
Step-by-Step Instructions:
1. In a blender, combine the sweetened condensed milk, coconut milk, and heavy cream. Blend until smooth and well combined. Set aside.
2. In a saucepan, combine the diced mangoes, sugar, and water. Cook over medium heat until the mangoes are soft and the sugar has dissolved, about 10-15 minutes. Remove from heat and let it cool.
3. To assemble the float, start by placing a layer of crushed graham crackers at the bottom of the glass trifle bowl or individual glasses.
4. Add a layer of the coconut milk mixture on top of the graham crackers.
5. Add a layer of the cooked mangoes on top of the coconut milk mixture.
6. Repeat the layers until you reach the top of the glass.
7. Top with a layer of crushed graham crackers.
8. Add ice cubes to the top of the glass.
9. Serve immediately and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
No temperature required
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 55g
Protein: 6g
Sodium: 120mg
Sugar: 49g
Substitutions for ingredients:
- You can use fresh or frozen mangoes instead of canned mangoes.
- You can use regular milk instead of coconut milk.
- You can use whipped cream instead of heavy cream.
Variations:
- You can add sliced bananas or strawberries to the float.
- You can use different types of crackers or cookies for the crust.
- You can add a layer of chocolate syrup or caramel sauce to the float.
Tips and Tricks:
- Make sure to let the cooked mangoes cool before adding them to the float.
- You can make the float ahead of time and store it in the refrigerator until ready to serve.
- To make the float more festive, add a colorful straw or umbrella.
Storage Instructions:
Store any leftover float in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
This recipe does not require reheating.
Presentation Ideas:
Serve the float in a glass trifle bowl or individual glasses. You can also garnish the float with fresh mango slices or whipped cream.
Garnishes:
- Fresh mango slices
- Whipped cream
- Crushed nuts
Pairings:
This float pairs well with grilled meats or seafood.
Suggested Side Dishes:
- Grilled vegetables
- Rice pilaf
- Garlic bread
Troubleshooting Advice:
- If the float is too sweet, reduce the amount of sugar in the cooked mangoes.
- If the float is too thick, add more coconut milk or heavy cream.
Food Safety Advice:
- Make sure to use clean utensils and cookware when preparing the float.
- Store any leftover float in the refrigerator and consume within 2 days.
Food History:
The origin of the coconut mango float is unknown, but it is a popular dessert in the Philippines.
Flavor Profiles:
This dessert is sweet, creamy, and tropical.
Serving Suggestions:
Serve the float as a dessert after a meal or as a refreshing treat on a hot day.
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