An absolutely delicious and easy Filipino dessert with layers of sweet mango, graham crackers and sweetened cream…
This may be the first time in the history of the blog that I couldn’t post an Eid dessert. I had already planned the post, even started typing it but then a few changed plans got us moving in another direction. During Eid, very impromptu, my friend said, “Let’s go to Salalah!” Then the whole week before last Monday, we were prepping for it, with making sure everything in order especially our visas, stocking up essentials in car, getting it serviced, finishing off Eid shopping, etc. I didn’t realize that time flew and before we knew it, we were on the way to Salalah – just me, her and my two girls. Even though, Alhamdulillah, our trip was pretty smooth, can’t say that I was in a settled mind. I was constantly feeling nervous and just making constant prayers that no inhibitions come in between. 1200+ kms of drive is not a joke, and that too in between just plain desert with hardly anything in between. Once there, the trip was amazing. We hit a lot of beautiful spots, we had some amazing rain, we devoured delicious and organic papayas and bananas, had our fair share of watching mountains and seas. It was four days of fond memories, along with a lot of gratefulness to the Almighty for making the journey as smooth as it could have been…
This also means that my post for the Shh Cooking Secretly Challenge is also delayed. Our theme for the month of June was “Mangoes” – of course, the fruit of the month and my partner was Kalyani. My initial plan was to make something savory with mangoes, specifically the pulisseri, but I didn’t like how it turned out so decided to skip posting it. Finally I made this dessert, which is really easy and gave me a chance to post at least one mango recipe this season, even though I posted the Mango Bango earlier this year – another Filipino dessert – with mangoes of that time. Hehe…
Kalyani used her secret ingredients of fenugreek seeds and jaggery to make this delicious Mango-Carrot Chutney while I included her secret ingredients of milk and vanilla in this super easy dessert. Mango Float is quiescently a Filipino dessert made with their special mangoes called Carabao, layered in with biscuits, usually Graham crackers and sweetened whipped cream. That easy! It is basically a biscuit pudding with mango in it. Since this time the market is flooded with Indian and Pakistani mangoes, I used one Rajapuri and two Sindri mangoes to go into this dessert. That explains why you can see two colors of mangoes in the clicks. Hehe…
I have used graham crackers for this recipe, which is the biscuit base for the recipe. But you could use any biscuits at your disposal like petit buerre or glucose cookies. I dunk them in milk before layering them, though it looks like an optional step. It does make the dessert a little more melt in the mouth, though. The cream is whipped to soft peaks along with a tin of condensed milk. I used a little less than a can, and hence it was just aptly sweet. Once you layer in the cream, then top with chopped mangoes and repeat till complete. The last step is to let it chill till serving time. With this recipe, I made an 8 inch pan plus a 4 inch pan, and that is the reason I mentioned to use a bigger pan than the 8 inch but smaller than the 13×7 one. It is a must-try super easy dessert, either as your weekend dessert or for your next get-together. Off to this recipe…
Mango Float | Mango Biscuit Pudding
- 2 cups whipping cream
- 1 tin condensed milk
- A pinch of salt
- 1 tsp vanilla extract
- 3-4 mangoes almost 1 kg
- 18 Graham crackers roughly
- Milk to dip
- Peel and slice the mangoes into small peices.
- Keep ready a 11x7 inch deep pan (refer notes).
- Whip cream till soft peaks. Add the condensed milk, salt and vanilla and beat till stiff.
- Keep milk ready in a deep plate. Dip graham crackers in the milk and layer the bottom till packed.
- Spread 1/3rd of the whipped cream mixture and sprinkle 1/3 of the mangoes.
- Top with more graham crackers dipped with milk. Spread half of the remaining cream mixture and mangoes.
- Repeat a third layers with dipped graham crackers, all the remaining cream mixture, finishing off with the remaining mangoes on top.
- Wrap with cling film and refrigerate for a couple of hours to set.
- Before serving, crush some graham crackers on the top. Dig in!