Oh yes, I kid you not.
For the longest time, mango float (aka mango graham float) has been a staple in all our family occasions. I couldn’t even remember if it was my mom who showed me how it is made or the other way around. 😀
For those who don’t know what I was talking about, here let me show you.
Mango float is a heavenly dessert composed of three key things – the sweetest mango, the heavenly cream mix, and the graham crackers.
Now, you might think, there’s gotta be more to that! And really, that’s just it. But these key items have to be prepared properly to get the “best mango float ever” result.
So let’s start with the mangoes.
You’d want to use the sweet, ripe, golden yellow mangoes. If it’s not yet in the prime ripeness, you’ll end up with some sourness in your bites. And having overripe ones will also leave you a kind of aftertaste. So the key here is ripe, golden yellow.
Then we have the cream mixture.
The cream mixture is composed of all-purpose cream and condensed milk. Now, you could be on a budget or not but personally there’s really no difference on the brand of cream or condensed milk that you use. The critical part lies on the ratio. Get the wrong portions and you end up with a very very sweet taste in your mouth. And trust me, I have a very sweet tooth (a struggle for my weight, actually) but a mango float with a very sweet cream mixture is not that fun to eat.
And lastly, the graham crackers.
Most people who prepare the mango float dessert just use either the graham crackers or crushed grahams. But I’m telling you now that to get the best result ever, you have to use both. Yes, it’s gonna add up to the expense but trust me, it’s worth it.
So, how to go about it?
Unfortunately, as of the moment, I don’t have pictures to show you step by step how the mango float is prepared. But with the tips above and the outline/measurements below, you should be able to prepare the best one yourself! 🙂
- Mangoes – there’s no definite amount/kilos of mangoes I’d recommend since this is more of a “preference” kind of ingredient. Translation: if you want a whole lot of mango slices in your layers then go ahead, be my guest! 🙂
- Cream Mixture – this is important, so focus. The best portion ratio is this: 1 can of condensed milk = 3 packs of cream. So it’s not 1:1 or 1:2. One condensed = 3 Creams. Got it? Another important thing about the all purpose creams is that you have to chill them. And by chill I mean put them in the freezer for a 15 – 30 mins BEFORE you start making your mixture. Depending on your fridge setting but usually this short time won’t freeze the creams, but it will transform them to a semi solid state (as opposed to the liquid state they were in when you bought them). The coldness and the state will make it easier to whip to the perfect consistency that we want. Oh yeah, that’s right, we will be doing some whipping! You can use a hand mixer or do it manually. After whipping, the creams should have already increased in volume and will have a frosting-like consistency. And that will be your cue to add and fold the condensed milk to the mixture! Yum!! 🙂
- Grahams – just keep your graham crackers ready. I used the pack that contains the long cuts usually around 9-10 crackers per pack, not the snack size with 3 crackers inside. For the crushed graham, you will be using it to “fill in the cracks” and open spaces that are not covered by the crackers. Now this is important because if those cracks are not filled with the crushed graham, the cream mixture (especially if yours has a more runny consistency) will sip though the cracks and down to the layer below. And wen this happens, after the dessert is chilled and you start slicing it, you will find some cracker layers to be close to each other and the cream mix flooding the bottom. 🙁
- Mangoes – ripe, yellow, sweet; amount and slice length/shape according to your preference.
- Cream mixture – 1 condensed = 3 creams; creams chilled before whipping; whipped to perfection, and then added with condensed milk.
- Grahams – ready to layer
And oh, this is how the whipped cream should look like. Yummy eh?
Now, let’s assemble!
Now get your BIG container. I say container but in our place we call everything “tupperware”. Lol! No matter what the brand, for us it’s Tupperware. If possible, use a square or rectangular shaped one so it will be easier for you to lay out those grahams crackers. I’m sure you don’t want the hassle of laying down a rectangular-shaped cracker in a rounded corner. 🙂
Anyway, start by (1) putting some cream on the container base. This is divine once the dessert is chilled, when you sliced into the layers and reach a rich and cream bottom, instead of a dry cracker. And then (2) start laying out the crackers like puzzles. Make sure there are no spaces in between and in the corners. To achieve this, you might have to cut crackers into smaller pieces/sizes depending on the size/shape of your container. Once the crackers are laid out, look for the cracks and open corners and scoop up some crushed grahams and fill these cracks with it! Once the first graham layer is secure, (3) proceed with putting the first layer of the cream mixture, making sure to cover all the crackers. Now for the cream layer, some of us (and by some I mean, me!) wants a thick layer of cream. So if you’re anything like me, you can put more of the cream layer. Once cream layer is done, (4) add in your mango slices! Again, you might just want a few slices spread across the cream layer with a bit of space between each other OR you might be someone who wants a complete yellow layer of mangoes, it’s your call. 🙂
After the mango layer, that’s basically it. All you have to do is repeat the same steps and repeat the 3 layers of grahams-cream-mango over and over again, depending on the depth of your Tupperware… este container, and the amount of ingredients that you have.
And then on the top layer, you can add in a thin layer of cream and sprinkle some crushed graham to finish it off! Like this. *heart*
Aside from making the mango float on big tupperwares for occasions, we also make it on smaller containers and big batches for selling!
Oh yeah, I make these not just for the tummy but to help the fill the pocket and pay the bills as well. After all, this is the “best mango float ever“! 😉
I even tried making these using crushed grahams only, without the big crackers. It was still delicious though, but it’s too grainy for my taste I think. Hmm..
And of course, the nieces and nephews learned how to make it too!
Training them early. 😉
So, there you go, the best mango float ever!!!
What are waiting for? Try it out and show me how yummy yours look like!