I have not posted for so long! I actually feel bad about it. There were times when I had already thought of something to write about and then got lazy in the process of constructing thoughts into an entry.
Finally, when I played around with this Mango Float in the kitchen, I decided to snap photos and write something about it. There really is a lot of things to consider when making a post, not to mention the editing involved in making pictures pop with color.
So, the Mango Float.
This has been food craze, brought to you by Maxi Mango, Monster Mango and Manila Creamery’s version of the same concoction to name a few. AND ain’t it a lovely concurrence that we get to enjoy all these things this summer. To be honest, I have not tried any of those haha 🙂 and so I just created this after stumbling upon a recipe on the internet (pingdesserts.com to be exact). Thank you! It seemed pretty easy and her photo was so convincing that I had to try it myself.
And so, VOILA.
I do not usually eat mangoes but I cannot pass up this opportunity!
Mango Float in a Cup
- 4 pieces mangoes
- 1/2 cup mango puree
- 1/2 cup condensed milk
- 1 cup graham crushed
- 250 ml all-purpose cream chilled overnight
- 4 pieces plastic cups
Let’s prepare our Mangoes: First, we need to wash, cut mangoes in halves reserving the seeds. Slice 6-7 mango halves into cubes and set aside. Scrape off any mango from the seeds and puree. Just use your regular blender, pulse until smooth and transfer in a measuring cup. You need at least ½ cup of mango puree in this recipe.
Add ½ cup of sweetened condensed milk into your mango puree and mix well. Taste test, add and adjust according to your taste. Set aside. In a small bowl, prepare at least a cup of crushed graham and set aside.
In a well-chilled bowl and beater, pour your chilled all-purpose cream and whip until double in volume. Add 3-4 scoops of ice cream and whip again, just until well blended. Pour in half part of your mango-condensed mixture into the cream and whip until incorporated. Cover the bowl with cling wrap and freeze until needed.
Meanwhile, in a small saucepan, pour the remaining mango-condensed mixture and bring to a soft boil over low heat. Stir continuously until the mixture thickens, and coats the back of your spoon. Fire off, let it cool at room temperature before using.
Now that our mango syrup is entirely cool take out your mango soft ice cream. Whip for 15 seconds, to soften the ice cream. Transfer in a piping bag with a nozzle tip of your choice. Or if you want it fast and easy, use an ice cream scoop.
Let’s assemble our Mango Float Supreme. We need four clear plastic cups, preferably 12oz. First, drizzle about a tablespoon of mango syrup around the sides of your cups and dust it with a little amount of crushed graham and swirl the cup.
1st layer: Put a tablespoon of mango cubes at the bottom, top with ¼ cup of mango soft serve ice cream. 2nd layer: Top with mango cubes, a tablespoon of crushed graham and a drizzle of mango syrup.
3rd layer: Put another ¼ cup of mango soft serve ice cream top with mango cubes, crushed graham and drizzle a generous amount of mango syrup. Repeat process until done with four plastic cups.
Refrigerate for at least 30 minutes, and it’s ready to serve and enjoy
Try this! It is so good!