Mango float could be the easiest, delicious no-bake dessert you could ever make. Only needs 4 ingredients too! It is a favorite Filipino ‘icebox cake’ that is a big hit during the holiday seasons or any other special occasions.
Before we go on, I would like to wish everyone a Happy New Year!
I know it is a bit late and I would also like to apologize for not posting anything for so long but there is a reason for that…I was in the Philippines since the first week of December to attend our dear youngest sister, Cherry, and Jon’s wedding and only came back to Germany last Thursday.
I did make a line up of posts for December before I left. I thought I could make some for January while in the Philippines, but I guess, all the ruckus from the wedding prep to the wedding itself and then Christmas and New Year made it all but impossible for me to work.
But now I am back with this yummy and super easy recipe for Mango Float I made for New Year’s eve as requested by my soon-to-be brother in law, King! (Yep, another reason to come back home this year).
I brought some mangoes (Kalabaw and Piko) from the Philippines (along with plantain bananas) to Germany just so I can write a post about it.
Real good mangoes like the Philippine mangoes are hard, if not impossible, to find here in Germany so they were on my priority list to bring. And every grams and space of it in my luggage was worth it!
Mango Float Easy Recipe
- Chill the all-purpose cream in the freezer for 20-30 minutes or in the fridge overnight.
- (If you like it lighter and fluffier, whip the all-purpose cream with a hand mixer until it doubles in volume.)
- In a bowl, slowly fold the all-purpose cream with the sweetened condensed milk until well mixed.
- Line the bottom of a rectangular or square (8x8 or 6x6) glass dish (or something similar) with a layer Graham crackers then pour and spread 1/3 or 1/4 of the cream mixture on top of the crackers and then top with mango slices.
- Repeat this process until 3 to 4 layers are formed, ending with the cream and mango cubes on top.
- Chill for at least 3-5 hours to set completely before serving. You know it is ready when the Graham becomes soft and fluffy and no longer dry.
Sharing a family photo from Dawn & Jon’s wedding day! Armin, unfortunately, was not able to come with me because of work. Also missing in the picture is my brother and his family, they live in Paris.
- 1.Ube Halaya Recipe (Purple Yam Jam)
- 2.Mango Float Easy Recipe
- 3.Leche Flan
- 4.Puto flan
- 5.Coconut Macaroons – Filipino Version
- 6.Bibingka Recipe
- 7.Authentic Tibok Tibok (Carabao’s Milk Pudding)
- 8.Coffee Jelly
- 9.Almond Jelly with Lychees
- 10.Buko Pandan Salad
- 11.Filipino Fruit Salad
- 12.Maja Blanca (Coconut Milk Pudding with corn)