Mango float
Mango float or crema de mangga is a Filipino icebox cake dessert made with layers of ladyfingers 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.
Ingredients:
| Amount | Metric | Ingredient |
| 5 pc | ripe mangoes or more as needed | |
| 2 cups | whipping cream | |
| 1/2 cup | sweetened condensed milk | |
| 1/2 tsp | vanilla extract | |
| 400 g | Honey Maid wafers or graham crackers |
Instructions:
1. Peel the mangoes, slice in half and then slice the cut halves lengthwise into thin strips. Set aside.
2. Using an electric mixer, beat the whipping cream in a medium bowl until double in size. Add condensed milk and vanilla extract; mix until well combined.
3. Put a layer of graham crackers at the bottom of an 8-inch square glass baking dish or any similar container, filling the gaps with trimmed crackers.
4. Spread 1/3 of the cream mixture evenly on top of the crackers and then top with a layer of mango slices.
5. Place another layer of graham crackers, cream mixture and slices of mango; repeat the process one more time, ending with slices of mango.
6. Refrigerate the mango float overnight to set completely before serving.
Nutrition:
Calories: 301kcal | Carbohydrates: 34g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 59mg | Sodium: 142mg | Potassium: 251mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1550IU | Vitamin C: 32mg | Calcium: 85mg | Iron: 1mg