Sunshine and smiles Hivers! It's been a while since I posted a blog. In this blog, I'm going to show you how I made my very yummy and creamy mango float for Christmas Eve. Mango float is made with layers of graham crackers, whipped cream, condensed milk, and ripe mangoes. This is also one of the desserts that must be found on every occasion in my country, which is the Philippines. So, let's begin!

Ingredients

• Graham Crackers
• All purpose cream
• Ripe Mangoes
• Condensed Milk

To prepare mango float, I placed the all-purpose cream in the freezer for around 4 hours. If you have a chiller, you can leave it there for 24 hours. Once the all-purpose cream is well chilled, transfer it to a mixing bowl along with the condensed milk and mix using an electric mixer. If you don’t have an electric mixer available, you can whisk it using the wire whisk, but it will take longer. Continue mixing until the all-purpose cream has doubled in volume.

Once the cream is ready, we will get the ripe mangoes by peeling them and cutting them into strips or dicing them, depending on your personal preference.

Let's Assemble It!

To assemble the mango float, you will need a large Tupperware or any container that has a square or rectangular shape. However, if you prefer to use a circular Tupperware, you can do so by cutting the graham crackers into circular pieces.

Start by putting a small amount of cream in the Tupperware and spreading it until the surface is fully covered. Then, place the graham crackers on top and add another layer of cream. After that, distribute the right amount of torn mangoes evenly on top.

I added a few slightly overripe mangoes to my dessert since my mother only purchased three ripe mangoes, and I needed to fit them among four small tubs and one large glassware. My mother mentioned that mango prices are quite expensive this month, which is why she only got three ripe mangoes for the mango float.

After the layer of mangoes, add some graham crackers again and continue the process until the container is filled. Finally, you can choose to top it off with either crushed graham crackers or mangoes.

Here's the finished product of my mango float.

I made only three layers for one small container since I wanted to prevent the toppings from adhering to the lid.

Since I had leftover cream in the bowl, I transformed it into cookies and cream ice cream! I simply added some crushed chocolate cookies to the cream and transferred it into the container.

And there you go! You can create a mango float with just four ingredients. My family delighted in enjoying this delicious mango float while we celebrated Christmas Eve. Mango float holds a special spot on the table for every Filipino occasion.

This is the end of my blog, Hivers! I hope you all give making mango float a try in your own kitchens. If you've ever enjoyed this dessert, I'd love to hear about your experience in the comments. Thank you for taking the time to read my blog, and I look forward to seeing you in my next food post! Ciao!