On the first night of “Glamping”, we were the host for the evening’s campfire, and we were going to have dessert together with the whole family. An, our nephew’s girlfriend, asked if we had any dessert planned. We did not, so she smiled and said, we have a dessert.
From their little ice chest, in their little tent, they pulled out a small Pyrex dish. It was filled with layers of something. I asked her what it was and she said “Mango Float.” She shared that it was a traditional Filipino dish. Very easy to make, but you needed some specific ingredients. First, the mango had to be the smaller yellow mango rather than the larger red mango. Then you needed two kinds of condensed milk: regular milk and cream. I had never head of canned cream before. Other than that, it’s easy peasy.
What was great about this was that you could make it ahead. In fact, you have to make it ahead. So it’s a good camping dish. It’s also good if you need something different to take to your next neighborhood mixer. Wherever you take it, I’m sure people will ask about it. Think of the flavor of graham cracker cereal from your childhood, spiked with mango. Not too sweet, but if you like it sweeter add more of the condensed milk. But the most impressive thing is the appearance, layers of golden mango peeking out between white and graham cracker layers. Very unique and very good. Tayo’y magsikain!
- 1 can sweetened condensed milk
- 1 can canned cream (such as Nestle)
- 5 small mangoes, peeled and sliced into thin strips
- 1 box graham crackers
- ¼ c chopped pecans (optional)
On the bottom of your pan (~8×8 pan), add a layer of graham crackers. Then drizzle a layer of condensed milk and condensed cream lightly over the crackers, and spread over the crackers. Then add a layer of the mangoes. Then repeat at least 3 times. Top the final layer with graham crackers and spread the cream over the top. Put in the refrigerator overnight. When ready to serve, sprinkle crushed graham crackers over the top. If you want extra crunch, sprinkle chopped pecans over the top. Cut into 2 inch squares to serve.