The best and sweetest mangoes are found in the Philippines and used in a mango float dessert. It’s a yummy tropical dessert from The Philippines. In this article, we feature the Filipino mangoes, Filipino’s favorite dessert and how to make the famous mango float.
Mangoes or “mangga” in the Filipino language is the Philippines’ national fruit. The Philippines has different mango varieties and famous for producing the sweetest and best mango in the world. Provinces like Guimaras (an island located in the Western Visayas region) and Zambales (a province situated in central Luzon area) are two top places that produce the best mangoes not only for locals but also around the world. Their mangoes have proudly reached the kitchen of White House, Buckingham Palace, and Michelin-starred restaurants.
Mango is a good source of vitamins and minerals
Tropical desserts are always something to-die-for mostly during the hot season. They are not just super delicious but also refreshing and healthy. In fact, according to studies, mangoes help in lowering blood sugar and boosting brain health. Its nutritional value includes a high level of Potassium, Vitamins A, C, E and B6, and Folate.
Mango float dessert is every Filipino’s favorite
One of the most favorite Filipino desserts and the easiest to make is Mango Float. Since mango grows everywhere in the Philippines and harvests almost all-year round, it makes sense why it is every Pinoy’s must-eats. Whether it is a birthday, graduation, christening, or a fiesta celebration, it is no doubt that mango float rules in the dessert department.
Are you curious about how to make a mango float? It is so easy, even Filipino children love to make it themselves. See the ingredients and the instructions below for information on how to make a mango float.
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How to make a mango float dessert?
3 ripe Philippine mangoes
1 pack Graham crackers(whole or crushed)
170g Nestle all purpose cream
395g Nestle condensed milk
250g mascarpone or whipped cream(Optional: for a creamier texture)
roasted mixed & crushed nuts for toppings
1 teaspoon vanilla
1/2 teaspoon salt
1. Combine well, 1/2 can of Nestle condensed milk and 1 can of Nestle all purpose cream in a bowl together with 1 teaspoon vanilla and 1/2 teaspoon salt. Then chill in the refrigerator.
2. Slice 3 ripe Philippine mangoes into thin wedges.
3. Combine the remaining 1/2 can of Nestle condensed milk and 250g mascarpone(in this way, it’s easier to spread the mascarpone when doing the layering) or you can use whipped cream as an alternative.
4. Roast mixed & crushed nuts in a pan at a low fire.
1. On a rectangular glassware, put a little mixture of condensed milk and all-purpose cream at the bottom(so that the crushed or whole graham crackers are placed well).
2. Add enough portion of crushed or whole graham crackers on top of the mixture.
3. Layer thin slices of mangoes on top(make sure the top is well covered with mangoes).
4. Add a thick mixture of mascarpone and condensed milk or whipped cream on top of mangoes. Even it well.
5. Follow the same thing by adding crushed or whole graham crackers on top until the ingredients are finished.
6. The final layer can either be crushed or whole graham crackers or the mixture of condensed milk and nestle cream depending on your choice.
7. Top it off with roasted nuts. Then chill in the refrigerator.
What is your recipe version of mango float dessert? Let us know in the comment section below.
Read more about the Filipino street food culture in Manila.
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