Passport & Plate - To-die-for Mango Float
Philippines | Friday, March 14, 2014 | 5 photos
Ingredients
Mango Float
Ingredients:
1 kg (2.2 lbs) ripe yellow mangoes
2 packages all-purpose cream (chilled overnight or at least 4 hours)
1 package or can condensed milk
2 packages plain graham crackers
Topping (optional)
1 stick unsalted butter (melted)
1 package crushed grahams
Utensils:
1 hand mixer (if you have an artisan mixer that’s even better)
1 large mixing bowl
1 chopping board
1 tall glass
1 knife
Spatula
Spoons
Glass Pyrex dishes with cover (rectangular or circular in shape) or if you don’t have any glass dishes, you can use a brownie pan, a springform pan or even disposable microwaveable containers or whatever is available in your kitchen. You can use cling wrap or aluminum foil as covers.
How to prepare this recipe1.) Wash the mangoes. Position the mango in your hand horizontally with the point of the stem facing towards you. Cut through the fruit with a knife, making sure you glide through the seed as you cut so that you can get all the flesh. Repeat on the other cheek or side.
3.) Take one cheek of mango and using a glass, slide through one end continuing until you are able to scrape the fruit off of its skin. Repeat on the others.
4.) Take one mango cheek; place it on the chopping board with the even side facing down. Slice it lengthwise into 1/8 inch strips. Set aside.
5.) Place the chilled all-purpose cream in a large mixing bowl. Beat at high speed with the mixer until double in volume or soft peaks form. Add the condensed milk and beat at medium speed until well combined. Set aside.
6.) Line the Rectangular Pyrex dishes with graham crackers. Cut the crackers as needed to fill in the gaps and corners. If you decide to use the circular Pyrex dish, use the crushed grahams instead of the crackers. Melt the butter in low heat. Let cool to room temperature. Mix the melted butter and crushed grahams until well combined. Line the dish with ¼ of the mixture and press using a spoon. Place in the refrigerator for 5 minutes to set.
7.) Using a small ladle, scoop or a ½ cup measuring cup, scoop 3 measures of the cream mixture onto the graham lined dishes. Spread evenly using a spoon. You can add more of the mixture if you’re using big containers or until you achieve 1 inch of height.
8.) Arrange the mango slivers on top of the cream ½ inch apart.
9.) Arrange the graham crackers on top of the mango slivers until fully covered. Repeat steps 7-8 until the container is full or depending on the number of layers you want to achieve.
10.) For the top layer, you can opt to just decorate it with the mango slivers or cover it completely with the crushed graham mixture.
11.) Cover the cake and place in the freezer overnight or at least 6 hours or until set.
12.) Slice and serve immediately.
The story behind this recipeCooking and baking has been my coping mechanism since I was 8 years old. It has helped me get past through the toughest predicament I have ever experienced.
It was a gloomy afternoon. My mother and I went inside the doctor’s office, and with a straight face the doctor told me I had ESRD or end stage renal disease. At first I couldn't believe it, but then it started to sink in and I was devastated. At the age of 18, my kidneys were damaged. I felt like it was the end of the world until a miracle happened. Nine months after I was diagnosed, I received a call bearing good news—they found a donor that was a perfect match! I immediately underwent renal graft transplantation and thankfully became healthy once again. The reason why I am sharing this is because this ordeal allowed me to reflect on my life, my desires and my aspirations. Despite everything, I never gave up on life and my love for cooking.
At the time I was recuperating from the operation, I was stuck at home with nothing else to do. Fortunately, mangoes were in season and my father harvested some from the orchard. The fruit was so sweet and succulent that I decided to make mango float--a very popular dessert in the Philippines as it is only comprised of 4 ingredients, which is readily available with the mango being the country’s national fruit. What makes my version so special though is the taste. Nothing can compare to its exquisite, light and delicious taste. The trade secret is I whip the all-purpose cream until it is light and fluffy which adds height and depth to the flavor. All the other versions done by my friends are too sweet and too short because they only mix the cream and condensed milk together. Take note that beating the cream until it is double in bulk increases the quantity, thus aggregating the ratio of the cream to the condensed milk making it lighter compared to not beating the cream at all. One bite will surely take you to heaven. It will make you forget your problems temporarily.
