Filipino Desserts

Ingredients

200 grams graham crackers (approximately)

1 (10 1/2 ounce) can all purpose cream

3 large ripe mangoes

1 (10 ounce) can condensed milk

Directions

1. Slice mangoes into thin wedges.

2. Combine condensed milk, all purpose cream, and sliced mangoes.

3. Layer the graham crackers in a square glass pan or other container.

4. Put on the crackers a layer of the filling of mangoes, all purpose cream, and condensed milk.

5. Repeat by putting layers of graham crackers and filling until you’ve used it all. Top the final layer with graham crackers.

6. Put it in the refrigerator and chill overnight. Mango float as a frozen treat tastes even more delicious when you put this desert in the freezer.

Technorati Tags: Mango float recipe

20 Responses

1. angel Says:
   June 9th, 2009 at 12:59 am

   i really love eating mango float!!!

2. inah Says:
   August 17th, 2009 at 2:12 am

   Thank you for posting this great recipe,i’ve been trying to look for it on-line for quite some time now

   this reminds me of home…

3. Maria Hart Says:
   August 24th, 2009 at 8:54 am

   I miss all the filipino desserts. I am showing this pitures to my classmate. Just sneaking on the other site coz i am starving and miss filipino foods so much..

4. xoxopurple_bluerocks! Says:
   October 17th, 2009 at 8:44 am

   hii!! i just made one right now! except dont know what the KNOX is for so worried it will turn out bad tomorrow i did without the recipe but i checked online to see if i was right :]

5. Toni Says:
   October 18th, 2009 at 5:45 am

   Hi Karina,

   Thanks for using the Mango Float recipe above. I don’t see any Knox in the list of ingredients. Mango Float doesn’t need any gelatin (Knox is a US brand of gelatin.)

   Just follow the directions above and you’re good to go. Make sure to serve your mango float straight from the freezer. It tastes the best when it’s frozen.

   Thanks to all who shared their comments and questions. Drop me a note for any recipe requests that you have in mind.

6. Debbie T. Ramos Says:
   May 3rd, 2010 at 10:03 pm

   its nice to see the reciep, it an halp other people mae thier own, and make it a small business and become a big business someday, im happy that i have an idea how to make a sweet simple recipe of mango float, thanks a lot, hehehehe

7. Marie Says:
   May 18th, 2010 at 4:15 am

   i miss this recipe, i need to make one soonest, ty for posting it! GB you

8. Scott Says:
   May 30th, 2010 at 4:00 pm

   What about the mango float with the cake filling rather than the Graham crackers?

9. commentator Says:
   May 30th, 2010 at 9:24 pm

   Usually Mango Float does not require gelatin. it’s intended to be eaten chilled. But i do remember mango floats that look very messy and taste obnoxiously sweet after a few minutes the’ve been taken out of the fridge. Why? sometimes when we put in too much of the cream and condensed milk stuff, these turn runny when it’s not too cold anymore. So the layers of graham and mango slide off. Now it’s mushy. i don’t mind eating mushy at home, but when serving guests, the gelatin helps the whole thing keep its shape. and easier to slice by the way.

10. di0ne Says:
    August 19th, 2010 at 5:14 am

    pls.? can anyone reply here.
    WHAT IS OUNCE???
    WHAT DO YOU MEAN?? IS ONE OUNCE=ONE TETRA PACK? OR CAN??

11. katleen Says:
    August 23rd, 2010 at 6:28 am

    i love desert sweet and ymmmy

12. kaela Says:
    September 22nd, 2010 at 11:43 pm

    hi toni,
    some people use know gelatin in making mango floats, less the grahams. that was why i was also wondering when i made one last week, but when it turned right,i dismissed the idea of using gelatin. perhaps its another version of mango float.

13. jaide Says:
    December 14th, 2010 at 8:53 am

    i lve desert

14. Bloodyrage Sabuero Says:
    December 14th, 2010 at 7:35 pm

    hey . how many slices will this make ? i’m trying to make 70 slices . haha .

15. lyn Says:
    December 17th, 2010 at 9:46 pm

    hi..i’ve tried making it but i failed.its mushy.now i know as i checked it online.tnx.

16. myra Says:
    December 19th, 2010 at 9:00 pm

    my kids and i love to eat mango float with or without occasion we make this…so yummy

17. Mylene Says:
    January 18th, 2011 at 1:31 pm

    The reason why the mango float in the picture is holding up, as if it had a good dose of gelatine, was because the cream was chilled. If you do not chill the cream before using it, chances are your cream and condensed milk mixture will become too messy and runny and will not turn out pretty at all. As much as possible, chill it in the freezer overnight before using. You’ll see that it becomes easier to spread, like you’re spreading icing on cake.

18. Mylene Says:
    January 18th, 2011 at 1:36 pm

    I believe that in cooking, it is not necessary to know the exact amount of ingredients that you’re going to use in a recipe. You just have to taste along. In this recipe, just a can of chilled nestle all purpose cream is your starting point and from there, you can add the condensed milk according to your preference and taste. Because I don’t really have a sweet tooth, just half a can of condensed milk is enough for a can of all purpose cream. And from there, if you’ll need more of your cream mixture, you’ll just have to add another can of all purpose cream with half a can of condensed milk.

19. bwinks Says:
    January 20th, 2011 at 11:07 am

    I totally love this delicious desert! This is the best!.. hmm so yummy..

20. RM Lizada Says:
    May 24th, 2011 at 8:11 pm

    i really love to make mango float and also eating eat

    my family and i enjoy really the creamy taste of it

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