Filipino Mango Float
Filipino Mango Float
Ingredients
- 1 large ripe mango
- 600 ml thickened cream
- 1/2 can sweetened condensed milk
- 2 packets Nice biscuits
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1/2 cup grated or flaked coconut
Instructions
- 1
Take a nice and ripe mango. Cut as close as possible to the seed to remove the cheeks. Scoop out all of the mango flesh from the cheeks using a spoon. Thinly slice the scooped mango flesh.
⏱️ 5 min
- 2
In a bowl, pour 600 ml of thickened cream. Add half a can of sweetened condensed milk to the cream. Whip the mixture using an electric hand mixer until soft peaks form.
⏱️ 5 min
- 3
Add 1 teaspoon of vanilla extract and a pinch of salt to the whipped cream mixture. Whip again briefly to combine.
⏱️ 1 min
- 4
Start layering the dessert in a tray. First, spread a small, thin layer of cream at the bottom of the tray. Then, arrange a layer of Nice biscuits over the cream. Add another layer of cream over the biscuits. Next, place the beautiful thinly sliced mango over the cream layer. Add another layer of Nice biscuits. Continue layering with cream and mango. Finish with a final layer of cream on top, flattening it out with a spatula.
⏱️ 9 min
- 5
Cover the tray with cling wrap. Let this sit in the fridge overnight to set.
⏱️ 480 min
- 6
Just before you serve, grind up some of the Nice biscuits to create crumbs using a food processor. In a pan, toast some coconut flakes until they are nice and brown.
⏱️ 5 min
- 7
Sprinkle the biscuit crumbs over the top of the chilled mango float. Then, sprinkle the toasted coconut flakes over the biscuit crumbs. Scoop a portion and serve cold.
Kitchen Tools
Nutrition Facts (per serving)
Filipino Mango Float
- 1 large ripe mango
- 600 ml thickened cream
- 1/2 can sweetened condensed milk
- 2 packets Nice biscuits
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1/2 cup grated or flaked coconut
Instructions
- 1
Take a nice and ripe mango. Cut as close as possible to the seed to remove the cheeks. Scoop out all of the mango flesh from the cheeks using a spoon. Thinly slice the scooped mango flesh.
⏱️ 5 min - 2
In a bowl, pour 600 ml of thickened cream. Add half a can of sweetened condensed milk to the cream. Whip the mixture using an electric hand mixer until soft peaks form.
⏱️ 5 min - 3
Add 1 teaspoon of vanilla extract and a pinch of salt to the whipped cream mixture. Whip again briefly to combine.
⏱️ 1 min - 4
Start layering the dessert in a tray. First, spread a small, thin layer of cream at the bottom of the tray. Then, arrange a layer of Nice biscuits over the cream. Add another layer of cream over the biscuits. Next, place the beautiful thinly sliced mango over the cream layer. Add another layer of Nice biscuits. Continue layering with cream and mango. Finish with a final layer of cream on top, flattening it out with a spatula.
⏱️ 9 min - 5
Cover the tray with cling wrap. Let this sit in the fridge overnight to set.
⏱️ 480 min - 6
Just before you serve, grind up some of the Nice biscuits to create crumbs using a food processor. In a pan, toast some coconut flakes until they are nice and brown.
⏱️ 5 min - 7
Sprinkle the biscuit crumbs over the top of the chilled mango float. Then, sprinkle the toasted coconut flakes over the biscuit crumbs. Scoop a portion and serve cold.