Ingredients
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200
-
1
-
3
-
1
-
-
-
-
-
-
-
-
-
-
-
Directions
Mango Float,One of my favorite Filipino deserts. The recipe comes from my Filipino friend and helper, Marina. This desert can be made with two layers of filling or three depending on the size of your baking pan. I usually use a smaller glass pan with more layers, because I like the layers, it fits in the refrigerator better, and with the glass you can see the pretty layers. 🙂 Cooking time doesn’t include the time to chill in the refrigerator or freezer. Serving size can vary by the size dish you use. You can use a large dish with only 1 or 2 layers and take it to a potluck to feed many or a small dish for the family. I put the serving size for a smaller dish with 3 layers.,How much is the expense in making mango float?,I love this dessert but find it a bit too sweet. I soon remedied it by adding a very light dusting of coffee to the top of the mango float. It only enhanced what is already a very good dessert.
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Steps
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1
Done
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Slice Mangoes Into Thin Wedges. |
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2
Done
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Combine Sweetened Condensed Milk, Nestle Cream, and Mango. |
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3
Done
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Layer the Graham Crackers in a Square Glass Pan or Other Container. |
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4
Done
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Put on the Crackers a Layer of the Filling of Mangoes, Cream, and Condensed Milk. |
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5
Done
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Repeat by Putting Layers of Graham Crackers, and Filling Until You've Used It All. It Should Be Topped With Graham Crackers After the Final Layer. |
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6
Done
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Put It in the Refrigerator to Thicken and Chill Overnight. You Can Also Put This Desert in the Freezer and It Tastes Great as a Frozen Treat. |
