Mango Float (Crema de Mangga)
Cuisine: Filipino • Prep: 25 mins or overnight • Servings: 12 • 301 calories per serving
Mango float is a popular dessert in the Philippines. It also goes by the names: Mango Royale or Crema de Mangga. A Filipino icebox cake made of graham crackers, whipped cream, sweetened condensed milk, and ripe mangoes.
Ingredients:
- 5 ripe mangoes or more as needed
- 2 cups whipping cream
- 1/2 cup sweetened condensed milk
- 1/2 tsp vanilla extract
- 1/2 400 g box of Honey Maid wafers or graham crackers
Preparation:
- Peel the mangoes, slice in half and then slice the cut halves lengthwise into thin strips, and set aside.
- 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.
- 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. Spread 1/3 of the cream mixture evenly on top of the crackers and then top with a layer of mango slices.
- Place another layer of graham crackers, cream mixture and slices of mango; repeat the process one more time, ending with slices of mango.
- Refrigerate the mango float overnight to set completely before serving.
Source: https://salu-salo.com/mango-float/
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