I’ve got Mango Float in my kitchen! Well, earlier that is because it’s all gone now.
Saturday, I was invited together with a few other bloggers to a press conference and to enjoy the amenities of the top resort here in Cebu. I left the house so early in the morning, like a ninja by the way so I don’t wake my kids up, and got home at around 8 in the evening.
I felt so guilty about leaving them but I just couldn’t pass up the gig. At a resort. With lots of pools. And a private beach. Sans kids. Hell, no way. Sign this mama up!
So what does a mom do to lessen the guilt? Make Mango Float for Sunday’s family day.
This is one the easiest desserts that I know how to make and truth be told, I only had enough energy to make mango float because I was still tired from Saturday’s fun, which I can’t wait to tell you all about by the way. I had a blast but that story will have to wait for another day because this recipe deserves the spotlight. I promise.
Mango Float is one of my weaknesses. I can say no to ice cream and cakes but not this one. My family loves it too, especially my son, who had the largest slice earlier and still asked for more.
What you will need are the following:
- 3-4 Large ripe mangoes (sliced thinly)
- 250 ml Condensed Milk
- 500 ml All purpose cream
- 300 grams crushed graham crackers
What you need to do:
Just layer them up!
- Combine condensed milk and all-purpose cream, mix well.
- Spread crushed Grahams on the bottom of the clear plastic or Pyrex container.
- Arrange your mango slices on top of it and using a spoon, pour in a layer of condensed milk and all-purpose cream mix over your mangoes and crushed grahams.
- top with crushed Grahams.
- Freeze for about 4-6 hours or overnight.
- Serve with a smile.
See? I told you it was easy!
Have you tried making this before?