Ingredients with Measurements:
- 2 ripe mangoes, peeled and diced
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup heavy cream
- 1/2 cup sugar
- 1/2 cup water
- 1/2 cup crushed graham crackers
- 1/2 cup shredded coconut
Special Equipment Needed:
- Electric mixer
- Blender
- 9x13 inch baking dish
Step-by-Step Instructions:
1. In a blender, puree the diced mangoes until smooth. Set aside.
2. In a mixing bowl, combine the sweetened condensed milk, evaporated milk, and heavy cream. Beat with an electric mixer until smooth and creamy.
3. In a saucepan, combine the sugar and water. Cook over medium heat until the sugar dissolves and the mixture becomes syrupy. Set aside to cool.
4. In the baking dish, spread a layer of the graham crackers on the bottom. Pour a layer of the milk mixture on top of the graham crackers.
5. Add a layer of the mango puree on top of the milk mixture. Repeat the layers until all the ingredients are used up.
6. Drizzle the cooled sugar syrup on top of the layers.
7. Sprinkle the shredded coconut on top of the sugar syrup.
8. Cover the baking dish with plastic wrap and freeze for at least 4 hours or overnight.
9. When ready to serve, remove from the freezer and let it sit at room temperature for 10-15 minutes to soften.
Time:
Preparation time: 20 minutes
Cooking time: 5 minutes
Freezing time: 4 hours or overnight
Temperature:
Freeze at 0°F (-18°C)
Serving size:
12 servings
Nutritional information:
Calories: 360
Total Fat: 16g
Saturated Fat: 10g
Cholesterol: 59mg
Sodium: 131mg
Total Carbohydrates: 49g
Dietary Fiber: 1g
Sugar: 46g
Protein: 6g
Substitutions for ingredients:
- Mangoes: You can use other tropical fruits such as pineapple, papaya, or guava.
- Graham crackers: You can use crushed cookies or biscuits.
- Shredded coconut: You can use toasted coconut flakes or chopped nuts.
Variations:
- Chocolate Mango Float: Add 1/2 cup cocoa powder to the milk mixture and use chocolate graham crackers instead of regular ones.
- Strawberry Mango Float: Use fresh or frozen strawberries instead of mangoes and add a few drops of red food coloring to the milk mixture.
- Matcha Mango Float: Add 2 tablespoons of matcha powder to the milk mixture and use green tea-flavored cookies instead of graham crackers.
Tips and Tricks:
- Make sure to puree the mangoes until smooth to avoid lumps in the mixture.
- Use a spatula to spread the layers evenly in the baking dish.
- You can adjust the sweetness of the sugar syrup according to your taste.
- You can also add a layer of whipped cream on top for extra creaminess.
Storage Instructions:
Cover the baking dish with plastic wrap and store in the freezer for up to 1 week.
Reheating Instructions:
No need to reheat. Serve frozen.
Presentation Ideas:
Serve in individual glasses or bowls and top with extra shredded coconut or sliced mangoes.
Garnishes:
Shredded coconut, sliced mangoes, whipped cream, mint leaves.
Pairings:
Iced tea, lemonade, or tropical fruit juice.
Suggested Side Dishes:
Fresh fruit salad, grilled pineapple, or coconut rice.
Troubleshooting Advice:
- If the layers are not sticking together, try pressing them down gently with a spatula.
- If the mixture is too runny, freeze for a longer time or add more graham crackers to absorb the liquid.
Food Safety Advice:
- Make sure to use clean and sanitized utensils and equipment.
- Store in the freezer at 0°F (-18°C) or below to prevent bacterial growth.
- Thawed and refrozen desserts may have a grainy texture and lose their quality.
Food History:
Mango float is a popular Filipino dessert that originated from the traditional icebox cake. It is made with layers of graham crackers, whipped cream, and sweetened condensed milk. The addition of mangoes gives it a tropical twist.
Flavor Profiles:
Sweet, creamy, fruity, and crunchy.
Serving Suggestions:
Serve as a refreshing dessert on a hot summer day or as a sweet ending to a Filipino-themed meal.
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Region: Philippine