I'm showing off my display of Samal Mangoes on display in front of the house now. And the previous pics when we had just harvested them on June 12th, and when I was packing them in large baskets, for ripening.
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| newly arrived harvest, 9 large basketfuls |
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| yep, that's my knees! |
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| me, being camera -shy |
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| Large sized Samal Mangoes |
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| Medium Sized Samal Mangoes |
Today we're making Mango Float, a very popular dessert for special occasions here in the country. I'm using our harvest of super sweet Mangoes.
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| Mango Float |
Most Filipino housewives and teenagers know how to make these as they're easy to put together. The amount of condensed milk to be used should vary depending on the sweetness of the mango used. In my case, I used half of a big can of condensed milk as I prefer our Mango Float to taste just like Ice Cream.
Let's make Mango Float!
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| Mango Float |
INGREDIENTS:
3-4 large, ripe mangoes, peeled and sliced 1/4 inch thick or formed into balls
1-2 packs Graham Crackers biscuits
2 cartons All Purpose Cream 250 ml. each or 2 cups
1 big can Condensed milk
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| Mango Float Ingredients |
PROCEDURE:
1. Line a glass dish with graham cracker biscuits. I used Pyrex large rectangular dish. Cut some biscuits to cover entire surface. Set aside.
2. In a bowl, combine cream and condensed milk. Adjust the sweetness if your mango variety is very sweet. ( You wouldn't want a sugar overload! )Pour half of this mixture on the graham crackers.
3. Arrange the mango slices closely together. It would be a good idea to use the off-cuts from the seeds, Leave little if any space in between.
4. Repeat layering the graham crackers and the rest of the cream. This time, arrange the more uniform-sized mango slices on top. Optional steps would be to drizzle with chocolate syrup or sprinkle powdered grahams to cover. Refrigerate to set, 1-2 hours.
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| Mango float |
5. To serve: slice into squares and serve.
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| Is that decadent, or what? |
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