Disclaimer: We are NOT Professional Chefs/Cooks. We just like to eat.
It may be safe to say that every Filipino loves Mango Float.
It’s not quite ice cream and not quite a cake…but it could be both at the same time. The consistency is definitely somewhere in between and the taste is just too good to be classified as either.
It’s a crowd favorite during birthdays, Christmas and fiestas. But, of course, we don’t really need an occasion to make this. It’s a fairly simple recipe (no ovens required or egg-whisking involved) with an end-result so satisfying, you’d find yourself looking for an excuse just to make it.
I’ve seen plenty of Mango Floats “leveled up” with complex fruit combinations and whatnot, but I still prefer the basic. Some cream, some milk, honey grahams and fresh, ripe mangoes and you’re good to go.
C R E A M + M I L K
My Mom would usually pick up a can of sweetened condensed milk and mix it up with all-purpose cream. (Some would use whipped cream here)
H O N E Y G R A H A M C R A C K E R S
I’ve seen some put chocolate graham crackers and I have to say it’s not that bad. It definitely changes up the flavor, though. Some would save a few broken pieces to crush on top of the float while others would buy a pack of crushed grahams.
M A N G O
Make sure they’re ripe! Or if you’re making this a few days before consumption, mangoes that are a little (just a little) unripe would work also. Some would like their mango slices thin while others would have it in cubes. My Mom loves to put them on top in place of the crushed grahams.
Alternate the graham crackers, mango slices and the cream/milk mixture in a container and you’re almost done. I don’t think there’s an order you should follow when doing this but I would highly recommend that you start with the crackers at the base. Mix it up if you want, but as long as you have these basic ingredients, your mango float will be fine.
After that, chill (for a cake-y feel) or freeze (for an ice cream-y feel) it up and you’re done.