Ingredients with Measurements:
- 24 pieces of graham crackers
- 2 cups of heavy cream
- 1 can of sweetened condensed milk
- 2 ripe mangoes, peeled and sliced
- 1/4 cup of sugar
- 1/4 cup of water
Special Equipment Needed:
- Electric mixer
- 9x13 inch baking dish
- Plastic wrap
Step-by-Step Instructions:
1. In a saucepan, combine sugar and water. Cook over medium heat until the sugar dissolves. Set aside to cool.
2. In a mixing bowl, beat the heavy cream until stiff peaks form. Gradually add the sweetened condensed milk while continuing to beat until well combined.
3. Pour a small amount of the cream mixture into the baking dish and spread it evenly.
4. Arrange a layer of graham crackers on top of the cream mixture, breaking them into smaller pieces to fit the spaces.
5. Spread a layer of the cream mixture on top of the graham crackers, followed by a layer of sliced mangoes.
6. Repeat the layering process until all the ingredients are used up, ending with a layer of cream mixture on top.
7. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or overnight.
8. Before serving, remove the plastic wrap and drizzle the sugar syrup on top of the cake.
- Time:
Preparation time: 30 minutes
- Cooking time: None
- Chilling time: 4 hours or overnight
Temperature:
- Refrigerate at 4°C or below
Serving size:
- 12 servings
Nutritional information:
- Calories per serving: 390
- Total fat: 23g
- Saturated fat: 14g
- Cholesterol: 81mg
- Sodium: 157mg
- Total carbohydrate: 41g
- Dietary fiber: 1g
- Sugars: 31g
- Protein: 5g
Substitutions for ingredients:
- Mangoes can be substituted with other fruits such as peaches or strawberries.
- Heavy cream can be substituted with whipped topping or coconut cream.
Variations:
- Add a layer of crushed nuts or chocolate chips in between the layers.
- Use chocolate graham crackers instead of regular ones for a chocolate twist.
Tips and Tricks:
- Make sure to beat the heavy cream until stiff peaks form for a fluffy and light texture.
- Use ripe mangoes for a sweeter and juicier taste.
- Chill the cake for at least 4 hours or overnight to allow the graham crackers to soften and absorb the cream mixture.
Storage Instructions:
- Store the Mango Float Cake in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Mango Float Cake is best served chilled and does not need to be reheated.
Presentation Ideas:
- Top the Mango Float Cake with additional sliced mangoes or whipped cream for a more festive look.
Garnishes:
- Fresh mint leaves or edible flowers can be used as garnish.
Pairings:
- Serve Mango Float Cake with a cup of hot coffee or tea.
Suggested Side Dishes:
- Fresh fruit salad or a light green salad would complement the Mango Float Cake.
Troubleshooting Advice:
- If the cream mixture is too runny, add more heavy cream and beat until stiff peaks form.
Food Safety Advice:
- Make sure to use clean and sanitized utensils and equipment when preparing the Mango Float Cake.
- Store the cake in the refrigerator at 4°C or below to prevent bacterial growth.
Food History:
- Mango Float Cake is a popular dessert in the Philippines, where mangoes are abundant and widely grown.
Flavor Profiles:
- The Mango Float Cake is a sweet and creamy dessert with a fruity and refreshing taste.
Serving Suggestions:
- Serve the Mango Float Cake chilled and cut into squares.
Related Categories
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Region: Philippine