We were saying in the last post that we are big fans of Manny Pacquiao and after watching the fight we were not in the best of moods but, since life goes on and everyone knows that filipinos love their food, we have thought to lift up our minds with this Mango Float Recipe From Philippines and teach you guys how to make this popular summer dessert. Just to give you a teaser, it’s quite similar to a tiramisù but it’s much more fresh and vibrant! First of all, you need to start with fresh ingredients and as you may have guessed, mango is the main star here so get your hands on the best mangoes you can, possibly organic. In case you are wondering, we have prepared this recipe in London, UK and the products we have used are from Waitrose (main ingredients) and from Whole Foods (mangoes). If you can get your hands on mangoes from Philippines, they are of course the best!
This recipe will give you 6-8 servings, preparation time: 20 min, total time: 3 hours 20 min.
Ingredients
3 Mangoes
The secret is looking up close for signs of sugar dripping, that is the key of a great mango
These are the mangoes we have used to create this recipe
Detail up close with the sugar dripping, make sure to look for this
600ml Double cream
Double cream or all purpose cream will make your float creamy and delicious
1 Small can of light condensed milk (you can choose the normal one but with this one is less heavy)
This ingredient is necessary to sweeten the cream
One teaspoon of high quality vanilla extract
Mix one teaspoon of vanilla extract with the double cream and light condensed milk
16 Individual baked sponge cakes, italian savoiardi or graham biscuits
Trifle sponges, italian savoiardi biscuits or graham biscuits are all a good choice
1 Medium size tray
We have used a disposable aluminum tray for convenience but you can also use a glass tray or any tray you like
Amaretti biscuits (optional)
The amaretti will give a sweet crunch to your float and also make it look pretty
Cooking Method
Get your ingredients ready:
Prepare your mango and slice it thin in layers approximately 0.5cm thick
Likewise slice in half your trifle sponges or alternative biscuits
Crush your mini amaretti biscuits and keep them ready to sprinkle
Mix together all the double cream and the light condensed milk until they blend together
Preparation
It’s important to keep consistency so make sure to add the same amount of biscuits, cream, amaretti and of course mango.
Start layering your biscuits on the bottom the tray, keeping them flat, at an even spacing and go with the first layer of the mix on top
Once you are done with the sponge and the mix, start with the mango slices
After you have covered the sponge with the mango layer, if you have the amaretti, sprinkle them on top
And add some more amaretti now 🙂
Then go in with another layer of cream, just a fair amount, do not go overboard with it!
Until the mangoes are covered evenly
Next layer, let’s go again, as we did before, lay down the biscuits
And finish covering the whole layer
And here you go another layer of mango slices
Amaretti once again
And now for the grand finale….the last layer
Finish it off with the cream you have left
Last chance to soak those yummy biscuits
For the final decoration, if you have finished your mango you can get some extra pieces from the bone, otherwise spread evenly some mango cubes
Voilà your delicious mango float is ready to go in the fridge
We suggest to wrap it in cling film before going to the last step
Put it in the fridge for 3 hours minimum or until set, you can also put it in the freezer if you want it more firm
The Grand Finale
After waiting 3 hours your mango float is finally ready and you can enjoy all its creamyness! Let us know if you have any questions via social media and please share it if you liked it 🙂
A generous slice of mango float will look like this, fresh and creamy, it’s the perfect dessert for any meal!