Mango Float Adapted from Pinoy Recipes
Ingredient:
2 cups of mangoes (thinly sliced)
Graham crackers 1 box
Crushed Graham crackers 4-6 Tbsp for topping – Can add more to your preference
14 oz cream, vegan – See recipe below
14 oz condensed milk, vegan – See recipe below
Directions:
In a rectangular Glass baking dish, arrange 8 to 10 pieces of graham crackers, then set aside.
Chill the cream (recipe below). When ready to use whip the cream in a bowl.
Fold the whipped cream with condensed milk (see recipe below), then Mix well.
Then on the layered crackers on the bottom of your dish, spread the milk and cream mixture.
Then spread out the thin sliced mangoes evenly on top of the cream mixture.
Maker another layer of graham crackers; spread the cream and mango slices. You can do lots of layers if you want.
Garnish top layer with mango and sprinkle the crushed graham crackers.
Cover and Chill the Mango Float for at least 2-3 hours before serving.
Vegan Cream
By Luci Kelm
1 ½ cups Tofutti Cream Cheese or vegan
3 Tbsp. Almond or Soy milk
1 tsp lemon juice 1 tsp. vanilla
1 Tbsp. Agave, or to taste
Blend above ingredients well till smooth and creamy. Refrigerate overnight or longer for up to 3 days.
Vegan Condensed Milk
By Luci Kelm
2 cups coconut cream, canned
½ cup Agave nectar.
Cook ingredients on medium heat and cook down till thick to make vegan condensed milk.
Refrigerate overnight or longer for up to 5 days. The longer refrigerated, the thicker the condensed milk will be.
This Filipino dessert is a big hit during Christmas and New Year celebration. Mango Float dessert can be made with two layers of filing or three layers depending on the size of your baking pan.