Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, mango float version 2.0. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Its all about making a desert a very popular desert on earth that is called "MANGO PLOT". MANGO FLOAT With Price list of Ingredients Mango float is a very easy Filipino no bake dessert. It's made from the layers of graham crackers, cream and. How to Make a Mango Float.

Mango Float Version 2.0 is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Mango Float Version 2.0 is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can have mango float version 2.0 using 9 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Mango Float Version 2.0:

1. Get For the Crust:
2. Prepare 1 cup graham crackers crushed
3. Take 4 tbsp melted butter
4. Make ready 3 tbsp brown sugar
5. Prepare 3 mangos
6. Get For the Filling:
7. Make ready 1 tbsp unflavored gelatin
8. Take 200 ml heavy whip cream
9. Prepare 1 cup condensed milk

Just watch and learn from this video. Mango Float is very a delicious Filipino dessert, a big hit during Christmas and New. Mango float or crema de mangga is a Filipino icebox cake dessert made with layers of ladyfingers (broas) or graham crackers, whipped cream, condensed milk, and ripe carabao mangoes. It is chilled for a few hours before serving, though it can also be frozen to give it an ice cream-like consistency.

Instructions to make Mango Float Version 2.0:

1. Crush the graham crackers using a blunt object, blender, or food processor. Add them to a mixing bowl. Put the butter and the sugar in and mix until everything is well combined. It should resemble a wet, sandy mixture.
2. Add the mixture to the base of a spring form pan or the container of your choice. If you don’t use a spring form pan, you won’t be able to remove the cake. Spread the graham filling out to about to about 1/2 an inch thick. Using a spoon or spatula, press it down until it’s smooth and flat.
3. Remove the flesh of 3 mangoes from the skins. Place them in a blender. Pulse for a few seconds. Add the gelatine powder. Then, blend them on high speed for about a minute.
4. Using an electric mixer or whisk, beat the whipping cream for 2 to 2 1/2 minutes.
5. Add the condensed milk into the whipped cream. Using a spatula, fold everything together so it’s well combined and smooth.
6. Add the mixture over the Graham Cracker mixture so it comes about 3/4 way to the top. Smooth it out using a tablespoon or spatula.
7. Spoon the mango puree over the top and smooth it out.
8. Place the mango float in the fridge for 4 hours – overnight in the chiller is preferred.
9. Remove the cake from the fridge. Take a sharp knife and gently cut around the outside edge of the cake to loosen it from the springform pan. Remove the cake. Serve and enjoy your new version of mango float.

Mango float or crema de mangga is a Filipino icebox cake dessert made with layers of ladyfingers (broas) or graham crackers, whipped cream, condensed milk, and ripe carabao mangoes. It is chilled for a few hours before serving, though it can also be frozen to give it an ice cream-like consistency. Mango Float in a cup. ripe Mango (sliced), condensed milk, Graham (crushed), powdered sugar, whip cream, glasses, Mint leaves (garnishing). Mango Cloud (my Version Of The Filipino Dessert Mango Float) Recipe. This FILIPINO MANGO FLOAT CAKE is a Filipino version of ice box cake and it's famous as potluck recipe for parties.

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