Mango float

Layers of biscuit, whipped cream and mango set in the fridge, never baked and never gelatine.

Vegetarian, but not vegan — contains dairy (condensed milk), dairy (double cream).

Ingredients

• 5 ripe mangoes, sliced thin
• 600 ml double cream, very cold
• 400 g condensed milk
• 300 g graham crackers
• 0.25 teaspoon salt
• 1 teaspoon lime juice

Method

1. NEVER BAKED AND NEVER SET WITH GELATINE. This holds together because the biscuits take up moisture from the cream and go cake-soft, and because the whole thing is cold. That means it needs SIX HOURS at least, and overnight is better. Cut after two, it slides apart.
2. Whip the cream to soft peaks only, then fold in the condensed milk, salt and lime juice. It firms further as it chills, and over-whipped now it goes buttery.
3. Slice the mangoes thin -- 3 mm. Thick slabs slide against each other and the layers shear when you cut it.
4. Pat the mango slices dry on paper. Mango is wet and that water thins the cream layer next to it.
5. A thin layer of cream in the base of a 25 cm dish first, so the bottom biscuits soften from both sides.
6. Then: biscuits in a single tight layer, cream, mango, biscuits, cream, mango. Three biscuit layers in all, finishing with cream.
7. Break biscuits to fill the gaps at the edges. A gap becomes a crack when you serve it.
8. Arrange the top mango layer last, overlapping, and cover the dish with film held clear of the surface.
9. Chill at least 6 hours. Cut with a knife dipped in hot water and wiped between slices.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes